Homemade Dumplings (for Chicken and Dumplings)

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	Homemade Dumplings (for Chicken and Dumplings) September 17, 2005

	When I make a chicken and vegetables in the crock pot I usually also make some dumplings. I usually cook the dumplings in the crock pot (and probably will stick with that method in the future), but this time decided to try cooking them in a sauce pan in the broth I drained out of the crock pot to get the heat a little higher. This was an experiment, and it turned out ok (they still tasted good), but I'll probably be redoing this page in the near future the old way so they're more fluffy.

Ingredients: 2 cups Self-Rising Flour 1 cup (almost) Buttermilk 2 tbsp Shortening 1 tbsp Butter		Cost to Make (94¢ per dozen): 41¢ Self-rising flour ($2.05 5lb bag) 37¢ Buttermilk (¼ of a $1.49 quart) 9¢ Shortening (16oz tub for $1.44) 7¢ Butter (4 sticks (1 lb) for $2.26)

Note: Check back in a couple weeks when I redo this recipe with my old in the crock pot method..

Basic Instructions: Sift self-rising flour into a large mixing bowl. Add in 2 tbsp shortening and 1 tbsp butter. Mix shortening and butter into sifted flour. Add in almost 1 cup of buttermilk and mix together. Drop large spoonfulls of dumpling dough into bubbling broth (or on top of veggies in crock pot). Cook uncovered 10 minutes. Then cover and cook 10 more minutes. Now onto the pictures for the rest! Woo.

Here are the basic ingredients. 2 cups of self-rising flour (I always use unbleached), some butter, shortening and buttermilk.

First sift the 2 cups of flour into a large mixing bowl. This step is optional, but I recommend it.

Then add in the 2 tbsp of shortening and 1 tbsp (1/8 of a stick) of butter. The shortening is for texture and the butter is more for flavor, mMmm.

Mix in the shortening and butter.. You could cut it in with a pastry dough blender or fork, but I use my hands. Mix it together until the flour is somewhat crumbly and all the fats are mixed in.

Add in a cup (I use slightly less than a cup) of buttermilk, and mix the dough together with a fork.

Drop dumplings into bubbling broth in large spoonfulls and cook uncovered for 10 minutes.

Note: I would normally suggest adding the dumplings in over the vegetables in the crock pot for the last 30 minutes or so of the cooking though!

Then cover the pot and cook for 10 more minutes.

And here's the chicken (very very tender from the crock pot!), veggies and dumplings ready to eat!