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Old 04-21-2009, 11:32 AM
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Constance Constance is offline
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Default A different dumpling recipe...

Chicken and Dumplings...southern Illinois style

1 chicken, boiled, boned and cut up
4 qts broth from chicken
2 eggs
3 cups flour
1 tbl dried parsley, or 1/4 cup fresh chopped Italian parsley
few drops yellow food coloring
salt, pepper

Season chicken broth to taste with salt, pepper, parsley and a few drops yellow food color. If there isn't enough liquid to make 4 qts, add canned broth or water. Break eggs in 2 cup measure, beat, and add enough cooled broth to fill cup. Mix well. Put 2 cups flour in large bowl, make a well in center, and add egg mixture. With a fork, work in flour till dough forms a a ball. Put on floured pastry cloth or board. Knead lightly, working in just enough flour so the dough can be rolled. Too much flour will make the noodles tough. Roll out as thin as possible. Using a pizza cutter dipped in flour, cut dough in 1-1/2" strips, then cut the other way to make squares, dropping into boiling broth as you go. After all are in, cook over med heat at a gentle simmer till almost tender, about an hour. Add chicken and continue simmering until chicken is warm. Adjust seasoning.

*note* You may freeze uncooked noodles on cookie sheet between layers of waxed paper, then remove to a ziplock bag when frozen. Just drop frozen noodles into boiling broth when needed.
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Old 04-21-2009, 11:47 AM
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Default Re: A different dumpling recipe...

Those sound similar to the "crimples" my mother used to make, and I have also not too long ago. An egg, flour, parsley, mix, it should be thick, then drop them into boiling soup or broth with a fork. Lipton chicken cup of soup was the usual fare back then. Childhood memories... and what isn't good with egg in it (lol).
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