Dumplings - Master Cookbook Recipe # 162

Name: Dumplings - Master Cookbook Recipe # 162
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4-6 servings
Cuisine: Southern
Ingredients: 2 cups Self-rising flour; 1/8 cup Vegetable shortening; 2/3 cup Milk

These classic Southern-style dumplings are rolled and cut, creating a hearty, smooth texture that is perfect for chicken and dumplings or even a fruit cobbler.

This is recipe #162 in Tammy’s Master Cookbook.

Prep time: 15 minCook time: 15 minTotal time: 30 min

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Ingredients

2 cups Self-rising flour
1/8 cup Vegetable shortening
2/3 cup Milk

Instructions

Cut in Shortening: In a medium-sized bowl, mix the flour and shortening using a fork or a pastry cutter until the texture resembles small pea-sized crumbs.
Add Milk: Gradually add the milk and stir until all the flour is incorporated and a dough forms.
Knead: Dust a clean surface and the top of the dough with flour. Knead the dough 7 to 8 times by folding it over until it becomes smooth and manageable.
Roll and Cut: Roll the dough to approximately 1/4 inch thickness. Use a pizza cutter or fork to cut the dough into strips (about 1 inch by 2 inches). Lightly dust the pieces with flour to prevent sticking.
Cook: Add the dumplings to boiling chicken broth (or a cobbler filling). Immediately reduce the heat to the lowest setting.
Simmer: Cover the pot and cook for 10 to 15 minutes. Stir the bottom of the pot periodically while cooking to prevent sticking.

Notes

Pro Tips -

Dough Strength: If the dough tears when you try to lift it, knead in a little additional flour until it's sturdy enough to handle.
Don't Stick: Tossing your cut dumpling strips in a light dusting of flour before adding them to the pot helps thicken the broth and keeps the pieces from clumping together.
Gentle Heat: Keeping the heat on the lowest setting while covered ensures the dumplings cook through without burning or sticking to the bottom.