Rolled Dumplings Recipes

CHICKEN AND ROLLED DUMPLINGS

Steps:

• Special equipment: 7-quart pressure cooker
• Whisk the flour, baking powder, and 1 teaspoon of the salt together in a medium mixing bowl. Rub the shortening into the flour mixture using your fingertips until it resembles coarse crumbs. Add the milk, 1-ounce at a time, just until you have a rough ball of workable dough. Knead the dough 3 to 4 times, until it is mostly smooth, but do not overwork.
• Divide the dough into 2 equal pieces. Roll out each piece of dough, using a floured rolling pin, to a sheet about 1/16-inch thick, on floured piece of waxed paper or parchment paper.
• Cover the dough, still on the waxed paper or parchment, with a tea towel, and dry for at least 8 hours. This can be done the night before or early in the morning.
• Two to three hours before the dumplings are ready to cook, put the hen, water, and the remaining tablespoon of salt in a 7-quart pressure cooker. Do not fill above the cooker's "maximum fill" line, or 2/3 full. Cover and lock the lid. Bring to pressure over high heat, approximately 20 minutes. Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 45 minutes.
• Release the pressure using the cooker's release device (read the manual!) or cool the cooker by running cold water over the lid for 5 minutes. Open carefully. Remove the hen from the broth and set aside to cool. The meat should be tender and falling away from the bone. Once the hen is cool enough to handle, pull the meat from the bones in small pieces, cover and set aside. Discard the skin and bones.
• Set a cheesecloth-lined colander in a large container and pour in the broth, discarding the solids. Taste and season the broth with additional salt, if needed. Return the broth to the pressure cooker, cover and bring to a boil over high heat. Reduce the heat to medium to maintain a gentle boil.
• Cut the dough into 1/2-inch wide strips, break into 1 1/2-inch long pieces, and drop into the boiling broth. When all the dough has been used, gently push all of the dumplings down into the broth with a slotted spoon. Do not stir the dumplings. Cook the dumplings until they are cooked through, but not falling apart, about 10 minutes. Turn off the heat and add the meat. Serve in bowls with freshly ground black pepper.

CHICKEN AND ROLLED DUMPLINGS

Steps:

• Directions:.
• Boil stock ingredients for 45 minutes to an hour until chicken is 170F internal temperature and remove to cool.
• Strain stock and de-fat or refrigerate for use later.
• Remove chicken from bone and cut into bite-sized pieces.
• For the dumplings, cut the shortening or butter into the flour using a fork or pastry cutter until it's well distributed and in small pieces.
• Add milk and mix with a fork until well mixed.
• Turn out onto a floured board and knead a few times (skip this step if just making biscuits). Roll out to about 1/8 inch thick on a floured board and cut into stips about 1.5 inches wide and anh length you like. If the dough resists rolling by springing back, wait 5 minutes and roll again.
• To make the dish, return the stock to a boil and add chicken and then the dumplings one at a time. Season with salt and pepper to taste and thicken if necessary with a slurry of flour and milk or water to desired thickness. Carrots and celery can be added as well as green peas if desired.

ROLLED DUMPLINGS

Steps:

• Combine flour, baking powder and salt. Cut in shortening and add milk to make a stiff dough.
• Roll out to about 1/8 inch thickness and cut into 1 inch squares, 1 to 1 1/2 inch strips or diamonds. Sprinkle lightly with flour and drop into boiling chicken stock. Cover tightly and boil gently for 8 to 10 minutes.

OLD FASHIONED ROLLED DUMPLINGS

Steps:

• Combine flour, baking powder and salt. Cut in shortening and add milk to make a stiff dough.
• Roll out to about 1/8 inch thickness and cut into 1 inch squares, 1 to 1 1/2 inch strips or diamonds. Sprinkle lightly with flour and drop into boiling broth or juice. Cover tightly and boil gently for 8 to 10 minutes.

ROLLED POTATO DUMPLINGS

Steps:

• Cover potato with cold water by 1 inch in a 2- to 3-quart saucepan and bring to a boil. Reduce heat and simmer, uncovered, until potato is just tender, about 30 minutes. Drain, then cool on a plate at room temperature at least 4 hours, or chill, uncovered, in refrigerator overnight.
• Put flour in a large bowl. Peel potato, then force it through food mill into flour. Add egg and 1/2 teaspoon salt and knead lightly in bowl until dough just comes together. Transfer dough to a lightly floured surface and knead until smooth, about 1 minute. (Dough will have consistency of a soft cookie dough.)
• Roll dough into a 12-inch log with your palms on a lightly floured surface and cut into 24 (1/2-inch) pieces. Roll each piece into a ball, then roll each ball into a 2-inch-long log with tapered ends and curl into a crescent. Transfer crescents to a plastic-wrap-lined baking sheet.
• Bring 2 1/2 quarts water to a boil with 1 tablespoon salt in a 13- by 9- by 2 1/2-inch (3 1/2- to 4-quart) metal roasting pan, straddled across 2 burners. Add dumplings 1 at a time and, when first few dumplings rise to surface, reduce heat to a bare simmer and poach 5 minutes (do not let boil). Transfer dumplings with a slotted spoon to a large bowl of ice water and let stand 1 minute. Drain, then pat dry with paper towels.
• Heat butter in a 12-inch nonstick skillet over moderate heat until foam subsides, then sauté dumplings, turning over once with a spatula, until golden brown, about 7 minutes total. Sprinkle with pepper, nutmeg, and remaining 1/4 teaspoon salt.