Posted: 9/9/2012 3:48:31 PM EDT
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I was watching Dinners, Drive Ins and Dives.
The cook was making chicken and dumplings, but the dumplings were just self rising flour, lard and ice water. I'm made buttermilk and lard biscuits, but never dumplings. Anybody got a recipe? One trick I picked up on triple D was to use roast chicken. My wife said it was too much trouble...then said it was the best she had ever had. I cooked the chicken in a roaster, deglased the pan (after draining most of the fat), then used that as the base for my stock. Added mirepoix, the neck, liver, heart and gizzard, and simmered away. Strained, it made a tasty stock. |
I always use crisco but lard would work. Don't have a recipe but Ice water is a must. Guessing at it (I just go by feel) a cup of shortening/crisco/lard/ to 2 cups flower and just enough ice water to get things together. Bottom line they're dumplings- wing it! just dont make them too big 
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I would just use a biscuit formula,its what I do. yield 1 dozen 3 oz portions ap flour 23.75 oz all purpose salt .25 oz sugar .60 oz bp .60 oz baking powder butter 4.0 oz any fat can be used milk 6.8 oz water can be substituted, needs to be cold method- sift dry ingredients together cut in fat,works best when fat is near frozen and cut into cubes add in cold liquid,let sit until liquid is adsorbed fold outsides towards center until resistance is felt roll out to 3/4"-1" Egg,or butter wash as desired. bake at 425F approx 10-15 min |
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OK, I tried it today:
2 1/2 cups self rising flour 1/3 cup lard 6 oz cold 2% milk Work the lard into the flour, aiming for pea sized pieces. Add half milk, work in. Add other half milk, form a ball. Roll out ball to about 1/8 inch thickness. Use edge of a plastic spatula to cut into diagonal dumplings. I used a chicken I roasted, and a stock made from chicken liver, heart, neck, fatty skin and mire piox. Deglazed the baking pan and added the roasted skin and bones to stock pot. Boiled the dumplings for about 10 minutes, added the shredded chicken meat, and let it simmer. 
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| If your in a rush or just being lazy,cut up some canned or frozen biscuts,when they sink they will need to simmer for about 1 hr,I 1/4 them if the small ones .To big & you cant stir stuff up,you can throm them in like that or roll the pieces out.I also like to throw a can of early spring baby peas in. |