The Richmond Register

Lifestyles & Community

January 23, 2013

Take the dumpling challenge

Table Talk

RICHMOND — Dumplings have been in many cultures for a very long time.

The ancient Romans were the first to have their own dumplings. They did not call them dumplings, but may have used a word such as knodel or gnochi.

The dumpling was also a great way to cook a bread in a dish in a one-pot meal with a cast-iron kettle when settlers crossed the American plains in the 19th century.

I will give you a variety of dumplings I have tried and hope you take the challenge to make some of these wonderful dishes.

Poor man’s dumplings

Ingredients:

1/2 cup butter

1 onion, chopped

1 head of green cabbage, chopped

1 cup of flour

1/2 cup of water

1 clove of garlic minced

1/2 teaspoon oregano

black pepper and salt to taste

Directions:

Melt the butter in a skillet. Cook the onion, garlic and cabbage in the butter over medium to high heat until the cabbage is translucent. Season with the salt and pepper. Mix well.

Bring a small pot of water to boil. Mix the flour, oregano and water together into a dough. Drop the dough by small spoonfuls into the boiling water and cook until firm; drain. Add the dumplings to the cabbage mixture. Season with more salt and pepper if needed.

Meme’s chicken and dumplings

I also want to give you my mother’s chicken and dumplings recipe. She and my grandmother could make this recipe stretch clear from Texas to Michigan I do believe.

Directions:

Boil a whole chicken in a pot with water to cover. You really do want the broth off this boil off. Debone the chicken, removing the skin and break in pieces and place back into the broth.

Mix 2 cups of all purpose flour, 1/3 cup of solid shortening, 1 tsp baking powder, 1/2 cup milk, pepper to taste.

Mix all the dumpling ingredients and roll out to about 1/2 inch thick. I use a pizza cutter to cut the strips of dough into bite size pieces. Drop in the broth that you have brought up to a rolling boil. Place lid on pot and cook for 20 minutes. Add a lump of butter and another 1/2 cup of milk, Let it set for about 5 minutes.

A secret to using any type of shortening or butter in a recipe that requires one to mix into flour is to place product in the freezer and then grate product. I keep this in food storage bags which comes in handy when I need these items for baking and mixing.

I will be teaching this recipe to the Baking Club at the Madison County Extension office, 230 Duncannon Lane, 6 p.m. Thursday.

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