These are a favorite at our house. My Ganky (my mom’s sister) made THE best. This is a slight variation on her original recipe. We thoroughly enjoyed these. I always wonder why I don’t make them more often. Let me know if you have any other questions. Or if you think I misspoke or left something out.
NOTE: The pastry cutter I used in the picture below can be purchased here. I honestly don’t think I paid that much for mine, so you might check at your local kitchen stores before ordering. It got one bad review on amazon but I have really loved mine. I think maybe the person reviewing it was a bit rough with it! I have had no problem whatsoever.
Your dumplings can be made way ahead and frozen. But make them at least a few hours before so they will be very well chilled if not frozen.
- 2 1/2 cups all purpose flour
- 2 tsp salt
Stir together and set aside.
- 1/2 cup all vegetable shortening ( I know lard would be amazing but I have never tried it -quite sure my Ganky used regular Crisco)
- 1 cup boiling water
- 1 large egg, well beaten
Put the shortening in a heat proof bowl and pour the boiling water over it. Stir to melt the shortening. When it has melted pour this into your flour/salt, stir a couple of times, then add the egg
Stir with a fork until well blended. Then give it a little beat with a wooden spoon to be sure you get all the flour off th bottom of the bowl.
Cover and set aside for 30 minutes to rest.
On a well flour cloth with a well floured rolling pin, roll out the dough using a approximately 1/4 of the dough at the time.
Cut into strips or squares using a knife or pastry cutter.
Layer on a parchment or waxed paper lined cookie sheet, putting parchment or waxed paper between the layers of dumplings.
Place a piece of parchment or waxed paper over the last layer and then wrap in plastic wrap and place in the freezer while you prepare your chicken. If however you are making these days or even weeks before you intend to use them, they freeze very well. Simply allow them to become completely frozen and then remove them from the cookie sheet and put them in a zipper freezer bag, label them with the date and return them to the freezer, using them within 3 months.
I have a large white enamelware pot I make dumplings in. But a dutch oven or soup pot with a good fitting lid will do.
Boil a chicken or enough chicken pieces to make a rich broth in enough water to cover the chicken well. Salt and pepper to taste. You certainly may need to add more water as the chicken cooks. But keep it well covered with water. After chicken is completely cooked remove from the broth to cool and when cool enough, pick meat off the bones and return it to the broth. To the broth add 2 (16 ounce)cans chicken broth, 2 chicken broth cans of water and 2 cans cream of chicken soup. Bring this to a rolling boil and stir so the cream of chicken soup is well incorporated.
Drop the still VERY cold or frozen dumplings into the boiling pot one at a time, shaking to move the dumplings around so they don’t bunch together but DO NOT STIR.
When all your dumplings are added to the boiling liquid. Turn the heat down to simmer and put the lid on your pot. Cook undisturbed for 25 minutes. If you like add a little more freshly ground black pepper to the pot.
Serve right away while piping hot! We usually do not have any sides with this – just dumplings…and more dumplings.
A plain and simple meal. And I told you, they are easy!!!