rolling boil.
Dust frozen pie crust with flour and
o a boil, then add frozen dumplings. We use Mary B's
crockpot except for the dumplings and cook for 4-6
Place chicken in large pot with water, salt and pepper.
Cook to tender, then debone chicken and chop to small bite-size pieces. Bring broth in pot back to a boil and add frozen dumplings, one at a time.
Lower heat and cook dumplings until done, then add chicken pieces back to the pot.
Simmer for a little longer. Serve with rice or cornbread.
efore stew is done, add dumplings (recipe follows) and cover skillet. (If
lace 2 or 3 fried dumplings on the side. Add a
Heat first 7 ingredients to boil in large pot. Let simmer for 15 to 20 minutes. Add potatoes, diced and peeled. After chicken has cooked 20 minutes, pull chicken from pot. Set aside to cool. Add vegetables except broccoli. Cut chicken into bite size pieces and return to pot. Mix Dumplings. Recipe follows. Add broccoli, cut in small pieces. Broccoli added last to maintain fresh look. Add Dumplings.
ow shredded chicken for the dumplings.
Next, put the chicken
Heat oil in a saucepan over high heat. Saute meat for 2-3 mins, until browned. Add soy sauce. Set aside.
Add stock, bok choy, dumplings, noodles and shrimp. Simmer for 5 mins, until shrimp are cooked through. Add meat to soup along with remaining vegetables. Heat gently.
Serve topped with green onions and extra soy.
Boil chicken until tender; remove from bone and cut into small pieces.
Reserve liquid for stock.
If necessary, add enough water to stock to make 2 quarts.
Add soup, butter, salt and pepper. Make dumplings according to directions; cut into strips.
Drop dumplings into boiling chicken stock.
Boil 2 to 3 minutes, stirring gently.
Fold in chicken and eggs.
Simmer for 20 to 30 minutes.
Serves 6 to 8.
Add onions to crock pot. Add seasonings, chicken and broth.
Cover and cook on High 5 to 6 hours.
Shortly before serving, stir together sour cream or yogurt and cornstarch. Stir into crock pot and thicken.
Taste and adjust seasonings (sour cream and cornstarch may be omitted if desired). Serve with dumplings (recipe below).
Dumplings.
Beat 3 eggs, add 1/3 cup water and 2-1/2 cups flour. Beat with a spoon until smooth. Drop from teaspoon into boiling salted water and cook until dumplings rise to the top, approximately 10 minutes.
To Make the Dumplings: In a small bowl mix
Cook and stir ground beef in Dutch oven until brown; drain. Add remaining ingredients except the Egg Dumplings.
Heat to boiling.
Reduce heat.
Prepare Egg Dumplings; drop by level teaspoonfuls into soup.
Simmer, uncovered, until dumplings are firm, about 5 minutes.
Syrup: In small saucepan, combine water, sugar, brown sugar, butter& salt.
Bring to boiling.
Add vanilla.
Keep hot over low heat while mixing dumplings.
Dumplings:
Preheat oven to 375.
Stir together flour, sugar, baking powder& salt.
Combine milk& oil; add all at once to dry ingredients.
Stir just until combined.
Stir in chocolate chips& nuts.
Pour HOT syrup into an 8\"-square baking dish.
Drop 12 dumplings into syrup.
Bake at 375 for 25 minutes until done.
Serve warm with whipped cream or ice cream.
Place fryer in large pot. Cover halfway with water and boil until tender. Remove fryer and debone. Break dumplings into thirds and drop into boiling stock. (If stock is not boiling, rolling, the dumplings will stick together.) Add salt, pepper and poultry seasoning to taste. Lower heat and stir often to prevent sticking. If you need more liquid, add canned chicken broth, cream of chicken soup or maybe a little milk. Simmer for 30 to 45 minutes. Add boned chicken to dumplings. Simmer a few minutes and serve. This is yummy!
eat and cover.
Add Dumplings recipe #30965 to Stock pot with
Cook and stir ground beef, onion and garlic in 4-quart Dutch oven until beef is brown; drain.
Stir in remaining ingredients, except dumplings.
Heat to boiling, stirring frequently.
Reduce heat.
Cover and simmer, stirring occasionally, for 1 hour.
Disjoint chicken and remove skin; place in a large pan.
Add water, salt, celery and onion; simmer 1 to 2 hours or until meat is tender.
Remove chicken from bone; return chicken to chicken stock.
Bring chicken and stock to a boil; add rolled dumplings. Cover and boil gently 8 to 10 minutes.
Put chicken in Dutch oven.
Cover with water.
Add next 5 ingredients.
Cover and simmer about 2 1/2 hours.
Prepare dumplings.
Boil chicken in 3-quarts water.
When cooked, remove chicken and debone, putting meat aside.
Bring stock to a boil and add dumplings, one at a time, stirring often to prevent sticking. After dumplings are all in, reduce heat, cover and cook 35 to 45 minutes or until done.
Return chicken to dumplings.
Let stand 10 to 15 minutes.
Salt and pepper to taste.