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I was never a big fan of chicken and dumplings. But the best ones I had ever had were called Popeye. It was my first wife's family recipe. Had lots of eggs and was a firm yet tender dumpling.
I asked and researched them and found nothing. But I found a recipe that sounded similar. So after several attempts I came up with this.
If you like dumplings I'm certain you will like these. Very good and satisfying on a cold night.
For the Dumplings:
4 Cups AP Flour
1 Tsp salt
1/2 Tsp Baking Powder
2 Eggs
1 Cup Milk or Half & Half
10 Tbsp Salted Cold Butter
• Whisk flour, baking powder and salt together in a bowl.
• Cut in cold butter pieces well. Like coarse sand.
• Mix eggs and milk well. Add to wet mixture to dry mixture and form into a dough.
• Knead until the dough until it comes together. It will be somewhat dry, so get all those little pieces into the dough.
• Cut dough in half and wrap each half tightly with plastic wrap. Refrigerate for at least 2 hours or overnight. This will re-hydrate the dough. This step is paramount.
• Roll out dough thin (I roll to about 1/8th inch) and then cut into squares, rectangles or strips. You must keep this dough ice cold. Return it to the fridge if necessary.
• At this point you can drop them into any boiling liquid.
Notes:
• This recipe makes enough for 4 people or more. I cut this recipe in half for my wife and myself and have enough dumplings for the next day.
• Flour board and pin well before rolling to keep the dough from sticking. Work with rested cold dough.
• To cook or store make sure dough rectangles are dusted with flour. They can be refrigerated and used again the next day. This dusting also lends to a more fortified finished stock.
• Its very important to make a rich fortified chicken stock. I brown chicken thighs (breasts do not work well for this dish). Once browned very well remove from pot. I use a large dutch oven.
I then saute a Mirepoix in the same pot. (chopped carrots, celery, onions, garlic, bay leaves and a small pinch of dried thyme). This is open to any ingredient you like to make stock with. But saute everything first.
At this point return the chicken thighs to the mirepoix and enough water or boxed chicken stock or both to cover well.
Simmer on a very low setting for 1 hour. Remove chicken thighs and set them aside to cool.
Once the thighs are cool enough to handle remove the meat from the bones and return the bones to the simmering stock. Reserve the meat. The meat is fully cooked and does not need any further cooking.
Continue to simmer for 2 or more hours. Its all up to you.
When ready turn off heat and allow to cool down. At this point you want to strain well and remove the fat. (I use a fat separator).
Now you can continue on with the dish or stop and refrigerate. (The dumplings will refrigerate well if you flour them) .
I dredge them in the flour and place them on a cold plate with kitchen paper placed on it. Then immediately put them in the fridge covered. They must remain cold through the complete process.
To continue, taste the stock for salt. It should need salt since you have added none so far. This is where you should use some chicken base. Add 1 Tbls at a time until the stock is seasoned well. For me it takes 2 tablespoons.
This step is very important. You can use salt or chicken base. But use them.
I use this product and its very good. Better Than Bouillon - Add flavor to all your favorite dishes
To cook the dumplings, bring the stock to a boil and drop the dumplings in and simmer low for about 10 - 15 minutes. Don't dump them all in at one time. Drop a few at a time. Then put some or all of the reserved chicken in to warm through. This keeps very well and like most things its better the next day. And these dumplings do not stick to each other!
Enjoy.
I asked and researched them and found nothing. But I found a recipe that sounded similar. So after several attempts I came up with this.
If you like dumplings I'm certain you will like these. Very good and satisfying on a cold night.
For the Dumplings:
4 Cups AP Flour
1 Tsp salt
1/2 Tsp Baking Powder
2 Eggs
1 Cup Milk or Half & Half
10 Tbsp Salted Cold Butter
• Whisk flour, baking powder and salt together in a bowl.
• Cut in cold butter pieces well. Like coarse sand.
• Mix eggs and milk well. Add to wet mixture to dry mixture and form into a dough.
• Knead until the dough until it comes together. It will be somewhat dry, so get all those little pieces into the dough.
• Cut dough in half and wrap each half tightly with plastic wrap. Refrigerate for at least 2 hours or overnight. This will re-hydrate the dough. This step is paramount.
• Roll out dough thin (I roll to about 1/8th inch) and then cut into squares, rectangles or strips. You must keep this dough ice cold. Return it to the fridge if necessary.
• At this point you can drop them into any boiling liquid.
Notes:
• This recipe makes enough for 4 people or more. I cut this recipe in half for my wife and myself and have enough dumplings for the next day.
• Flour board and pin well before rolling to keep the dough from sticking. Work with rested cold dough.
• To cook or store make sure dough rectangles are dusted with flour. They can be refrigerated and used again the next day. This dusting also lends to a more fortified finished stock.
• Its very important to make a rich fortified chicken stock. I brown chicken thighs (breasts do not work well for this dish). Once browned very well remove from pot. I use a large dutch oven.
I then saute a Mirepoix in the same pot. (chopped carrots, celery, onions, garlic, bay leaves and a small pinch of dried thyme). This is open to any ingredient you like to make stock with. But saute everything first.
At this point return the chicken thighs to the mirepoix and enough water or boxed chicken stock or both to cover well.
Simmer on a very low setting for 1 hour. Remove chicken thighs and set them aside to cool.
Once the thighs are cool enough to handle remove the meat from the bones and return the bones to the simmering stock. Reserve the meat. The meat is fully cooked and does not need any further cooking.
Continue to simmer for 2 or more hours. Its all up to you.
When ready turn off heat and allow to cool down. At this point you want to strain well and remove the fat. (I use a fat separator).
Now you can continue on with the dish or stop and refrigerate. (The dumplings will refrigerate well if you flour them) .
I dredge them in the flour and place them on a cold plate with kitchen paper placed on it. Then immediately put them in the fridge covered. They must remain cold through the complete process.
To continue, taste the stock for salt. It should need salt since you have added none so far. This is where you should use some chicken base. Add 1 Tbls at a time until the stock is seasoned well. For me it takes 2 tablespoons.
This step is very important. You can use salt or chicken base. But use them.
I use this product and its very good. Better Than Bouillon - Add flavor to all your favorite dishes
To cook the dumplings, bring the stock to a boil and drop the dumplings in and simmer low for about 10 - 15 minutes. Don't dump them all in at one time. Drop a few at a time. Then put some or all of the reserved chicken in to warm through. This keeps very well and like most things its better the next day. And these dumplings do not stick to each other!
Enjoy.
