Wanted: Old Style Chicken & Flat Dumpling Recipe

[satx78247]

Friends,

I'm looking for a old-south style chicken and "flat" dumplings recipe of the sort that was popular in the 19th Century & that is simple enough to make in a camp. - Those dumplings were often called, "Slickers", when I was a lad.
(The sort of dumplings that my governess made were "rolled out" with a rolling pin & cut into "shapes" before being dropped into the chicken broth. - She "walked on" 50+ years ago & I never asked her for the recipe.)

yours, satx

 

[tenngun]

I dont have a copy of the book now but you might find in in your local library. Readers digest "back to basics"they had a section on reginol foods across the u.s. In the midwest section was a recipe for "Chicken pot pies"and in fact the pot pies were small dumplings. much thicker then homemade noodles and lower in baking powder then moderen dumplings.
I dont know how old the recipe is. I would guess 1870-1900. Although it may have its roots in 17-18th century Germany

 

[BillinOregon]

Satx: An original recipe will likely be much easier to find than an honest-to-gosh old stewing hen with all that flavorful meat. Unless you raise your own, they have mostly disappeared from the marketplace, and I for one miss them.

 

[Rifleman1776]

I dont have a copy of the book now but you might find in in your local library. Readers digest "back to basics"they had a section on reginol foods across the u.s. In the midwest section was a recipe for "Chicken pot pies"and in fact the pot pies were small dumplings. much thicker then homemade noodles and lower in baking powder then moderen dumplings.
I dont know how old the recipe is. I would guess 1870-1900. Although it may have its roots in 17-18th century Germany

I have that book. Haven't opened it in many years. But, I have to provide the meal for a gathering next month. That chick n' dumplings sounds like a good idea. I'll take a look and post the receit here later today.

 

[Claude Mathis]

Country-Style Slicker Dumplings and Chicken
Recipe By : Sandy's Recipe Journal
Serving Size : 8 Preparation Time :0:00
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 stewing chicken
2 quarts water
1 tablespoon salt (this is correct)
1/2 teaspoon black pepper
1 medium onion -- sliced
2 stalks celery -- sliced
2 chicken bouillon cubes*

Dumplings:
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 tablespoon salt
1 egg -- beaten
1 cup chicken stock -- approximately


Stew chicken until tender in 1 quart water; add the onion and celery. Cool and remove meat from bones; discard bones. Cut meat into chunks. Add to the rest of the water, salt, pepper and bouillon cubes*. Heat to simmering.

For the dumplings, mix together dry ingredients. Mix egg with broth and stir in enough to make a medium-stiff dough. Knead dough on floured board; roll out very thin. Cut into 1-inch squares. Drop into simmering broth and let cook about 20 minutes. Serve hot with a pat of butter on top.

Serves 8

 

[Claude Mathis]

Ingredients
2 cups Flour
½ teaspoons Baking Powder
1 pinch Salt
2 Tablespoons Butter
1 cup Milk, A Bit Less Than A Full Cup
2 quarts Chicken Broth
3 cups Cooked Chicken

Preparation Instructions
In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.

Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.

Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2”³x2”³. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.

Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.

To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done!

 

[Claude Mathis]

http://www.cliffhamilton.com/cookbook/recipes/annas_chicken-n-dumplings.html

 

[satx78247]

Just ONE of the NICE things about living in "The Capitol of Latin America" is that you can buy such things as stewing hens, good lamb and young goat "on the South side" (Once you cross South Alamo St, you are IN Latin America.) and W/O doing a "scavenger hunt".

yours, satx

 

[satx78247]

THANK YOU.

yours, satx

 

[Rifleman1776]

OK, I found it. Good book, I should reference more often. Scanned and put into a .jpg, hope it works.

[/URL][/img]

 

[satx78247]

THANKS to ALL.

Now I have MORE than one "Slickers" recipe to try on my next "trip back to the 19th Century".

yours, satx

 

[satx78247]

Yo All,

THANKS GUYS. - I tried the recipe that "Claude" posted. ======> TASTY.
(I'll get around to the others, too.)

yours, satx

 

[Billnpatti]

This is from a series of recipes that I have in my file. I haven't tried these dumplings but they are similar to the ones my wife makes.





The Southern Recipes of My Mom Willie Mary and Me Jerry Mount

May 11
.


My Mom's Southern Chicken and Dumplings

1 whole chicken , cut up
1 onion chopped
1/2 tablespoon salt
1/2 teaspoon pepper

Dumplings

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon poultry seasoning
1 teaspoon salt
1/3 cup vegetable shortening (such as Crisco)
1 egg , beaten
1/2 cup milk



Combine chicken,onion salt and pepper in a large pot and cover with water. Cook until chicken is tender.
Remove chicken from water.
Remove bone and skin.
Set chicken aside (while chicken is cooking, prepare dumplings.).
Dumplings: mix flour, salt, poultry seasoning, baking powder and shortening with a fork.
Add egg and 1/2 cup milk; mix to form dough.
Roll dough into balls or if you prefer roll out to 1/2 in thickness
and cut into strips
Drop dumplings into simmering chicken broth.
Cover and simmer until dumplings are done.
Add chicken to dumplings
Cook slowly for 10 minutes



Photo: My Mom's Southern Chicken and Dumplings 1 whole chicken , cut up 1 onion chopped 1/2 tablespoon salt 1/2 teaspoon pepper Dumplings 2 cups all-purpose flour 1 teaspoon baking powder 1 teaspoon poultry seasoning 1 teaspoon salt 1/3 cup vegetable shortening (such as Crisco) 1 egg , beaten 1/2 cup milk Combine chicken,onion salt and pepper in a large pot and cover with water. Cook until chicken is tender. Remove chicken from water. Remove bone and skin. Set chicken aside (while chicken is cooking, prepare dumplings.). Dumplings: mix flour, salt, poultry seasoning, baking powder and shortening with a fork. Add egg and 1/2 cup milk; mix to form dough. Roll dough into balls or if you prefer roll out to 1/2 in thickness and cut into strips Drop dumplings into simmering chicken broth. Cover and simmer until dumplings are done. Add chicken to dumplings Cook slowly for 10 minutes

 

[satx78247]

THANKS.

yours, satx

 

[bgeipel]

We made Claude's first recipe above using an old hen bought at out local farmers market. Big thumbs up!

 

[satx78247]

AGREED. = See, I knew where to ask a question about old recipes!!!!
(Before the month is through, I'll have tried them all.)

THANKS AGAIN, guys.

yours, satx

 

[54ball]

Cheat Alert

For a near perfect flat old style dumplings, cut flour tortillas into strips.

 

[satx78247]

THANKS for the hint.====> Fwiw, B&B TAMALES on Mayfield Ave in south-side San Antonio makes fresh flour & corn "hand-patted" tortillas twice a day (as well as FIVE kinds of tamales!!), M-Sa and at a price not much higher than "store-bought".
(The Berea-Ramos family has made GREAT "Tex-Mex specialties" for sale since about 1920.)

yours, satx

 

[satx78247]

We cooked your wife's version of Chicken & Dumplings this weekend & the five "eaters" all described the recipe as, "YUMMY".

THANKS for the recipe.
(I've now tried ALL the recipes that folks here suggested & the are all GOOD.)

yours, satx

 

[satx78247]

To ALL,

ONCE MORE, I thank all of you for reuniting me with the old-school chicken & dumplings.

I made Claude's version today, during the rainstorm, and it was GREAT.

yours, satx