If you’re a lover of dumplings but have no idea how to make them, you’ve come to the right place. There are 2 kinds of country-style dumplings. Chewy and doughy. That’s it. The chewy ones require more cooking time while the doughy and impatient ones require less. It’s really about the cooking time and not the way you roll them out or spoon them into the pot. You’ll need some kind of broth, either chicken or ham to cook them in. Now, grab a mixing bowl and the following ingredients and let’s do this!
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 2 tablespoons cold, salted butter
- 1 cup milk
Use a pastry cutter or a fork so that your butter mixes in well with the flour and baking powder. You shouldn’t see any pieces of butter bigger than a pea if you’ve done this part correctly. Add the milk at this point. You should be able to form a big ball of dough if it’s the proper consistency. If, after you’ve mixed these ingredients, the dough is too wet, add a little more flour. If it’s too dry, add a little more milk. *Hot Tip: If you’re in a hurry, Bisquick and milk is a GREAT substitute for the from-scratch dough.
Now you’re ready to roll it out. Make sure your flat surface is floured. Grab a rolling pin and get rolling. Your dough should be 1/4 inch thick when all is said and done before slicing it into 2-inch squares. If you don’t want to bother with rolling, then simply form tiny balls of dough and drop them into your chicken or ham broth.
The key is to cook the dumplings to your desired consistency. Chewier ones need more cooking time. Doughier ones need less. Drop those babies into the boiling liquid, being sure they aren’t too crowded. How would you feel in a situation like that? It’s hot enough, people!
Let them cook at least 20 minutes for chewy and 15 for doughy. You’ll have to taste one (poor baby) if it’s your first time, then decide if they’ve had enough. You can do it!
