|Dumplings are a huge part of my in-laws' Thanksgiving.
We joke about the "Dumpling Wars" because grandma and great grandma both make a different dumpling.
Hmmm...eating some of each is always a good thing :-) Below are tips that have been sent in the past with tips and recipes for dumplings. The first two are the basic dumplings we make in our family.
Combine the flour, baking powder, 1 1/4 teaspoons salt, and milk in a medium bowl. Stir until smooth and let the dough rest for 5-10 minutes. Roll the dough out onto a floured surface to about a 1/2 inch thickness. Cut the dough into 1/2 inch squares or strips and drop one at time into simmering stock. Simmer for 20-30 minutes until thick. Stir often.
Cut shortening into flour with a pastry cutter or fork. Add the remaining ingredients and mix well. On a floured surface, roll out dough to 1/8-inch thickness and cut into 2 inch strips with a sharp knife or pizza cutter. Gently drop dumplings into boiling broth. Reduce heat, cover and simmer for about 10 minutes. Makes 6 to 8 servings.
Reader Tips and Recipes---
Here in my part of Ontario we have Chicken 'n' Sliders, similar to the dropped dumplings. There is no real 'recipe' because it was always done by feel. The general recipe is something like this: Boil your chicken on the stove until done then put it in the oven to crisp the skin while making the sliders. Bring the broth on the stove to boil and check the seasonings in it. Then in a medium size bowl start with one beaten egg and about a cup of the chicken broth (more if there are a lot of people). Then season it with whatever seasonings you like (usually just salt and pepper, but some may want to add other flavours). Add enough flour to make a slightly sticky dough. Place some of this on a floured surface and roll with a floured rolling pin to 1/4" or 1/8" thickness, depending on how you like it. Using a sharp knife, cut into 1" thick strips. By now the broth should be boiling so we take one strip in hand and just tear off pieces as you slide them into the boiling broth.
Make sure to stir the pot every now and again so that the 'sliders' don't stick to the pan. Let them cook for about 5 or 10 minutes (we usually take one out and check it) and then serve in a bowl. I know there are actual measurements on some recipe boards, but we have always done it by feel, just like Grandma. ~ Chelsea
Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added.
Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.
To serve, ladle chicken, gravy, and dumplings into warm bowls.
I roll out my dumplings and use the "it just feels right method" as previously described. The only difference in the recipes that I do, is to add egg, a pinch or two of baking powder, and a pinch of baking soda to add a little rise. I then roll out the dough, cut it, cover with a clean towel and let the dumplings "rise" a bit. After twenty minutes or so, I drop them into the hot broth. The baking soda, baking powder, and salt are the ingredients that give a little bit of yeast-like rise. All the recipes described by other readers for dumplings would work with this style. ~Jennifer
I like to use left over turkey to make with the dumplins! The turkey will taste almost as good as the chicken when you use chicken broth and water to boil, then add the dumplins, season to taste. I have found out that tortilla shells cut up works well in a bind to make dumplins, and canned biscuits torn into bits, too. ~Wanda from Arkansas
More: Learn how to make homemade biscuits---- http://www.oldfashionedliving.com/biscuits.html