Author Topic: Chicken & Dumplings  (Read 2830 times)

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Offline peteruk

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Chicken & Dumplings
« on: December 07, 2009, 08:12:00 PM »
...I want to make some!! In the UK they use Suet to make Dumplings, what do they call it in the US so I can look for something similar??

Edit: I know Google is my Friend...I just found this...

http://www.ochef.com/657.htm
« Last Edit: December 07, 2009, 08:16:00 PM by Anonymous »

Offline evalseraphim

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« Reply #1 on: December 07, 2009, 08:34:00 PM »
You may be pleased to know that the American version (from the Fannie Farmer Cookbook) calls for shortening (the white paste in the Crisco can) instead of suet.  If you need the dumpling part of the recipe, let me know.
« Last Edit: December 07, 2009, 08:35:00 PM by Anonymous »

Offline novaseline

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« Reply #2 on: December 07, 2009, 08:41:00 PM »
I never imagined the expat Limey would want grub on some good old fashioned USA trailer park eats.  LOL.

Offline peteruk

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« Reply #3 on: December 07, 2009, 09:14:00 PM »
Quote from: "novaseline"
I never imagined the expat Limey would want grub on some good old fashioned USA trailer park eats.  LOL.


I'm a Hillbillimey!!  ;D

Offline peteruk

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« Reply #4 on: December 07, 2009, 09:15:00 PM »
Quote from: "evalseraphim"
You may be pleased to know that the American version (from the Fannie Farmer Cookbook) calls for shortening (the white paste in the Crisco can) instead of suet.  If you need the dumpling part of the recipe, let me know.


Yes please Eva!!

Offline evalseraphim

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« Reply #5 on: December 07, 2009, 09:31:00 PM »
Quote from: "peteruk"
Quote from: "evalseraphim"
You may be pleased to know that the American version (from the Fannie Farmer Cookbook) calls for shortening (the white paste in the Crisco can) instead of suet.  If you need the dumpling part of the recipe, let me know.

Yes please Eva!!


Dumplings

2 cups (285 g) flour (all purpose is my guess)
3 teaspoons baking powder
1 teaspoon salt
2 tablespoons minced parsley
4 tablespoons shortening
3/4 to 1 cup milk

Combine the flour, baking powder, salt, and parsley in a bowl.  Cut in the shortening until the mixture resembles coarse meal.  Add 3/4 cup milk and stir briefly with fork.  Add only enough of the remaining milk to make the dough hold together.  While the chicken is still simmering (about 20 minutes in), drop spoonfuls of the dough on top of the broth.  Cover and steam for 20 minutes without lifting the lid of the pot.

I have not made this before, so YMMV.

Offline peteruk

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« Reply #6 on: December 07, 2009, 09:37:00 PM »
Thank You Eva!!

Offline caycifish

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« Reply #7 on: December 07, 2009, 09:46:00 PM »
My mom always just used the recipe on the box of Bisquick.  So that's all I know how to do, and I think it's pretty tasty.  But then I was raised in the 909...

Offline graphrix

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« Reply #8 on: December 07, 2009, 09:50:00 PM »
Quote from: "caycifish"
My mom always just used the recipe on the box of Bisquick.  So that's all I know how to do, and I think it's pretty tasty.  But then I was raised in the 909...


Heh, what Petah and Cayci have in common... they are both expats from another... uh... land.

Offline peteruk

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« Reply #9 on: December 07, 2009, 10:08:00 PM »
Quote from: "graphrix"
Quote from: "caycifish"
My mom always just used the recipe on the box of Bisquick.  So that's all I know how to do, and I think it's pretty tasty.  But then I was raised in the 909...

Heh, what Petah and Cayci have in common... they are both expats from another... uh... land.


Yeah, we're both Furners ...

 

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