Prep 30 mins
Cook 20 mins
This is from the Lord & Hamilton Seaside Inn at Rehoboth Beach, Delaware. I ran across it in "The American Country Inn and Bed & Breakfast Cookbook" while looking for regional specialties to try.
- 2 cups flour
- 2 teaspoons baking powder
- 1⁄4 teaspoon salt
- 3 tablespoons shortening
- 1⁄2 cup hot water
- 4 cups chicken broth
- 1 tablespoon butter
- In a large bowl combine the flour, baking powder and salt.
- Cut in the shortening with a pastry blender until the mixture forms fine crumbs.
- Stir in enough hot water to make a firm but manageable dough.
- In a 4-quart saucepan, heat the broth to boiling.
- Add the butter; let the butter melt and float to the top of the broth.
- On a floured board, roll out the dough to 1/16 inch thickness.
- Cut into 2 inch squares.
- Drop the dumplings one at a time into the boiling broth.
- Reheat the broth to boiling over high heat.
- Reduce the heat to medium and cook dumplings uncovered until tender, about 15 minutes.
- Spoon the dumplings into a serving dish with some of the cooking liquied and serve.
- Can be added to a variety of soups and broths.
I've made these many times over the years and they are delicious! I was going to post the recipe but was surprised to find that it was already here. This is great cold-weather comfort food. After bringing the broth back to a boil after adding the dumplings, be sure to reduce the heat to medium or below. If you have it cooking at more than a gentle simmer the dumplings may fall apart. I also find that they are done before 15 minutes. Watch carefully and stir several times while cooking.
Born and raised in Sussex County and this is nowhere close to how I make my dumplings. I just put a bunch of flour in a bowl, maybe 2 cups or so it doesn't really matter how much and add between 1/4 and 1/2 teaspoon salt, pepper if you like (I like a lot). Add a little water and mix by hand. Continue to add water in small amounts until dough forms a ball and is just barely sticky. If you get it too dry just add more flour (that's why I don't use an exact amount). Divide into fist sized balls and roll out to about 1/8" thick on a very well floured surface. Drop into boiling broth (I only do chicken or beef) and boil until they aren't chewy, or about 10-15 minutes. You want the broth to be about triple the volume of the dumplings for a finished dumpling-in-gravy product or about 5-6 times the volume for a soupy product. I usually make soupy in the summer and gravy in the winter. I cook a whole chicken or roast beef and then slice it and serve the dumplings separate from the meat. For leftovers I add the meat to the dumplings and refrigerate for later.
Umm....hmmm. Pure comfort food at it's best. Cooked the dumplings in chicken broth for 15 minutes. Stirred occasionally, then added a rotisserrie chicken, from Costco, shredded.