Backpacking Dumplings Recipes

KENDALL KATWALK CHICKEN AND DUMPLINGS (BACKPACKING)

Steps:

• At home: put the Bisquick, and parsley in a zip locking plastic bag. In a second bag put the remaining ingredients. Carry the chicken pouch seperately.
• In camp: bring 3 cups of water to a boil, add the broth/veggie mix. Reduce heat and keep simmering.
• Add the chicken. Meanwhile, make the dumplings by adding 2/3 cup of water to the bag of Bisquick. Zip shut and squish to combine well. Snip off a corner off the bag and squeeze out dumplings.
• Let them simmer, covered, for a couple of minutes or until they puff up and float to the top.

BACKPACKING BISCUIT MIX

Steps:

• Combine all the dry ingredients in large bowl.
• Stir to mix well.
• Cut in the shortening until the mix looks like corn meal.
• see"Backpacking dumplings","Backpacking pancakes","Backpacking biscuits"and"backpacking cobbler"for uses for this mix.

WHOLE WHEAT HERB DUMPLINGS (BACKPACKING)

Steps:

• At home: combine all the ingredients, rubbing in the butter with your fingertips. Pack in an airtight zip-locking plastic bag.
• In camp: add ½ cup of water to the bag and mix. Drop by the spoonful into simmering soup or broth.
• Cover the pot and keep at a simmer. Check after 10 minutes. When done, the dumplings are puffed and springy to the touch.
• Cover and cook for 5 more minutes if necessary.

CORN CHEESE DUMPLINGS (BACKPACKING)

Steps:

• At home: place all the ingredients in a zip-locking plastic bag.
• In camp: Add ½ cup water to the bag and mix well. Drop by the spoonful onto bubbling soup or broth.
• Cover the pot and keep at a simmer. Check after 10 minutes.
• When done, the dumplings are puffed and springy to the touch. Cover and cook for 5 more minutes if necessary.

THE BEST CHICKEN & DUMPLINGS

Steps:

• In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

GRANDMA'S DUMPLINGS FROM SCRATCH: 100+ YEAR OLD RECIPE

Steps:

• Mix the first 6 ingredients together until combined. Slowly add the water until you form a dough. You may have to add more or less water to form the ball.
• Roll out the dumpling dough on a floured surface thin and cut into bite size pieces.
• Drop them one at a time into simmering chicken/broth. She would always drop a few then wait a bit, then drop a few more. She said this kept them from sticking together in the end. After they are all added, give a gentle stir (once or twice around the pot, then leave it alone).
• Let the dumplings simmer in the chicken/broth mixture until they float to the top (about 15 minutes or so). I have let them simmer a longer, and that's fine. She would taste the broth one last time after the dumplings were done for seasoning before we got to eat them!

FLUFFY LITTLE CLOUDS - OLD FASHIONED DUMPLINGS FOR STEW

Steps:

• Put the flour, seasonings, & suet in a large mixing bowl, mix thoroughly.
• (If you are adding herbs or extra seasonings, add them now & mix well.).
• Add sufficient cold water - bit by bit - to make a pliable dough; it should not be too sticky, but just bound together.
• Divide the dumpling mixture into 8 portions, and roll into small balls with floured hands.
• Drop them into your soup, casserole or stew 20 minutes before the end of the cooking time, making sure that the soup, stew or casserole is very hot.
• Put the lid on IMMEDIATELY and do NOT take the lid off until just before the end of the cooking time, about 15-18 minutes to check that they are nearly ready.
• They should have doubled in size at least, and be very light & fluffy looking!
• Ladle the soup, stew or casserole into warmed soup bowls & serve 2 dumplings per person.
• Oven baked: place the dumplings on top of your stew or casserole and cook for about 30 minutes at 200C or 400F, or until well risen, golden brown & crusty.