Light As A Feather Chive Dumplings Annettes Recipes

Steps:

• 1. Sift all of your dry ingredients together.
• 2. Add egg, butter, and enough milk to make a moist but stiff dough.
• 3. Drop by teaspoons full into boiling chicken broth. (or liquid of your choice) If cooking in Chicken and dumplings or beef and dumplings, remove the meat to make room for the dumplings. Once they have cooked, add meat back to pot to finish heating.
• 4. Cover loosely and cook 16-18 minutes. (Cooking times may vary) Use your judgement as to when the dumplings are done. It will depend on what type of liquid you are cooking them in and the amount of other ingredients you have in the pot. If using cheese sauce. Remove the dumplings from the cooking liquid and transfer them to a plate. Top with cheese sauce and enjoy!
• 5. ***These can be dropped into a boiling pot of chicken soup, chili or sauerkraut or you can make a cheese sauce to pour over them which is divine! Just make sure you have some amount of liquid to cook them in no matter what you are using.
• 6. CHEESE SAUCE 1 1/2 cups milk 1 cup grated sharp Cheddar or smoky flavor Cheddar cheese or any cheese of your choice. 3 tablespoons butter 3 tablespoons flour 1/2 teaspoon dry mustard 1/2 teaspoon salt 1/8 teaspoon ground black or white pepper dash of hot sauce Melt butter; remove from heat. Stir in flour and seasonings. Gradually add milk, stirring until well mixed. Cook over low heat, stirring constantly, until thickened and smooth. Cook for 5 minutes longer; add cheese. Stir until smooth and well blended. Mix in dash of hot sauce if desired.

Steps:

• 1. In a large pot boil the chicken in chicken stock or add 8 chicken bouillon cubes to the water. To add some flavor, add parsley, onion, and celery.
• 2. When done, take the chicken out and shred.
• 3. Return to pot.
• 4. Dumplings: In a large bowl, sift dry ingredients.
• 5. Add egg and melted butter.
• 6. Then add enough milk to make a moist stiff batter.
• 7. Drop by small teaspoons into the boiling chicken stock.
• 8. Reduce heat, cover tightly and cook 18 minutes.
• 9. Some people like to eat like a stew in a bowl, but we like them with mashed potatoes and a vegetable. The stock thickens to make gravy for the potatoes. Enjoy!
• 10. Just an added note: AFTER the dumplings have cooked, I recently added a can of cream of mushroom soup mixed with a packet of McCormick's chicken gravy. (Make sure you wait until the dumplings are done.) I gently added it between the dumplings. Stir gently and it made the creamiest gravy we have ever had. My husband and grandson just raved that this was the best chicken and dumplings I had ever made.

Steps:

• In a bowl sift together the flour, salt, black pepper (if using) and baking powder.
• In another bowl mix the egg with melted butter; add to the dry ingredients with enough milk to make a semi-stiff batter (do not over-mix, you might use a little more than 2/3 cup milk).
• Drop by a teaspoon into simmering soup or stew.
• Cook covered for about 18-20 minutes and NO PEEKING for the first 10 minutes.

Steps:

• In a large bowl thoroughly mix all ingredients - aside from those in the Cold Water Dough and the Spicy Soy Dipping Sauce - together by hand. Cook a tester to check for seasoning. MAKING THE DUMPLINGS: Place a small mound of filling in the middle of the wrapper. (Be very careful not to touch the edges with the filling, as this will impede proper sealing of the dumplings. Nothing is worse than dumplings breaking during cooking.) Fold the wrapper in half to form a half moon shape. Starting on one end fold/pinch the wrapper tightly together. Proceed with this fold/pinch method until the dumpling is completely sealed. There will be approximately 10 to 14 folds per dumpling. Rest the dumplings with the folded edges straight up.
• COOKING THE DUMPLINGS: Use a large stock pot with plenty of water. Add a small handful of salt, as if you were cooking pasta. Make sure the water is at a rolling boil before adding dumplings. Once the dumplings are dropped, gently stir so that they do not stick together or stick to the bottom. Do not try to boil too many at a time, as it will take too long to cook resulting in soggy dumplings. Overcooking also causes the dumplings to break apart.
• For the Cold Water Dough: In a stainless steel bowl, mix flour and salt. Slowly add cold water to flour in 1/4 cup increments. Mix with chopsticks until a ball is formed. On a floured surface, knead dough until it becomes a smooth, elastic ball. Place back in bowl and cover with a damp cloth. Allow dough to rest for at least 1 hour. Working on a floured surface with floured hands, roll out dough to form a long 'noodle', 1 inch in diameter. Cut 1/2 inch pieces and turn them over so cut sides are facing up. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter. For the Spicy Soy Dipping Sauce: Combine all and serve in a small bowl. PLATING: Serve dumplings on a large platter lined with lettuce with a bowl of dipping sauce on the side. One family tradition is the serving of the dumpling 'broth' at the end of the meal since inevitably some of the dumplings do break and flavor the water. Waste not, want not.

Steps:

• Sift the dry ingredients together.
• Add the egg, melted butter and enough milk to make a moist, stiff batter.
• Drop by heaping teaspoons into boiling liquid.
• Cover and cook for 18 minutes.