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| A rolled pastry dumplings with an infusion of heat and herbs. |
Zesty Herbed Rolled Pastry Dumplings
These rolled dumplings for chicken and dumplings came about during one of these rainy periods we'd been having lately when I was poking through this rather overloaded freezer of mine, when I ran across a few chicken carcasses, some homemade stock and some already cooked chicken ... all taking up far too much room. After a bit of discussion on Facebook between soup, stew or chicken and dumplings - well, chicken and dumplings won out. I guess rain or snow, sleet or hail, or even oppressive southern heat and humidity ... you just can't separate us southerners from our chicken and dumplings!Since I had it pretty easy on the chicken part of this recipe, courtesy of my freezer, I thought it would be a great opportunity to put up a rolled dumpling recipe. Some people also call this style of dumpling "slick dumplings."
Now, I would never be so bold as to exclaim that there is only one way to make the best dumpling. Clearly there is not. I grew up with the bigger, soft and fluffy drop dumplings some of y'all refer to as "Yankee" dumplings, and personally I prefer those myself. Many other folks grew up with the thinner, rolled dumpling which is what they love and prefer. Some folks make a more noodle like dumpling. None is better or easier than the other, they're just each a different kind of texture experience, so I say give them all a fair try!
I did decide to experiment a bit with some seasonings and was thrilled with the outcome. Of course, you can simply omit the extra seasonings for a very basic rolled dumpling, if you prefer. These savory dumplings could also be used in a number of soups or stews as well.
Whisk together the flour with all of the seasonings and herbs. Add the shortening and cut it into the flour until it resembles pebbles.
Make a well in the center and add most of the buttermilk or milk; use a fork to draw the flour into the milk. Add the remaining buttermilk and mix; dough will be a bit shaggy.
Form mixture into a ball and turn out onto a lightly floured surface, kneading three or four times, then press flat into a disk.
Using a rolling pin, roll out the dough until very thin - about 1/8 inch or 1/4 inch if you prefer them a bit thicker. I went a bit thicker on mine. Use a pizza cutter or knife to cut into 1 inch squares or thin strips, as desired.
Drop into slow boiling broth, give a gentle stir to coat all of the dumplings, then cover and allow to cook about 5 minutes or until dumplings are cooked.
Recipe: Rolled Pastry Dumplings
©From the Kitchen of Deep South Dish
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Prep time: 10 min |Cook time: 10 min | Yield: About 4 to 6 servings
Ingredients
Instructions
- 2 cups self rising flour
- 1/2 teaspoon poultry seasoning
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 teaspoon Cajun or Creole Seasoning, or to taste, optional
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon oregano
- 1/4 teaspoon dried sage
- 1 tablespoon chopped fresh parsley
- 1/4 cup shortening
- 3/4 cup buttermilk or whole milk
- Stewed chicken
Whisk together the flour with all of the seasonings and herbs. Add the shortening and cut it into the flour until it forms pebbles. Make a well in the center and add most of the buttermilk or milk; use a fork to draw the flour into the milk. Add the remaining buttermilk and mix; dough will be a bit shaggy.
Form mixture into a ball and turn out onto a lightly floured surface, kneading three or four times, then press flat into a disk. Using a rolling pin, roll out the dough until very thin - about 1/8 inch or 1/4 inch if you prefer them a bit thicker. Use a pizza cutter or knife to cut into 1 inch squares or thin strips, as desired. Drop into slow boiling broth, give a gentle stir to coat all of the dumplings, then cover and allow to cook about 5 minutes or until dumplings are cooked.
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©Deep South Dish
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