Delaware Slippery Dumplings

Submitted by Acerast

"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."

 

• Ready In: 50mins
• Ingredients: 7
• Serves: 4-6

ingredients

• 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

directions

1. In a large bowl combine the flour, baking powder and salt.
2. Cut in the shortening with a pastry blender until the mixture forms fine crumbs.
3. Stir in enough hot water to make a firm but manageable dough.
4. In a 4-quart saucepan, heat the broth to boiling.
5. Add the butter; let the butter melt and float to the top of the broth.
6. On a floured board, roll out the dough to 1/16 inch thickness.
7. Cut into 2 inch squares.
8. Drop the dumplings one at a time into the boiling broth.
9. Reheat the broth to boiling over high heat.
10. Reduce the heat to medium and cook dumplings uncovered until tender, about 15 minutes.
11. Spoon the dumplings into a serving dish with some of the cooking liquied and serve.
12. Can be added to a variety of soups and broths.

Reviews

[meeloscouponacct]

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.

 

[Crunchy Numbers]

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.

 

[Vince M.]

Slower Lower uses a slippery dumpling similar to a noodle. Annes dumplings are prefered. Above the canal a biscuit dumpling is most common as described in this recipe.

 

[Debaylady]

I was born, raised, and have lived in Sussex County, Delaware all my life. I must tell you that this recipe is not the true recipe for our slippery dumplings. We never add baking powder. When I get time, I will post a true Delaware Slippery Dumpling recipe. Debaylady

 

[Rosco B.]

These dumplings are perfect. My grandmother always made her slippery dumplings from rolled biscuit dough. My mother cheated and used Bisquick mix. Not one dumpling disintegrated in the boiling broth! That is often what happens when I've tried different recipes for dumplings. I did cut back on the salt as I used hot broth in place of the hot water for more flavor.