Does anyone have a recipe for homemade noodles and dumplings?

Answer 1

Hand Made Egg Noodles
2 1/2 c flour
1 pinch salt
2 eggs, beaten
1/2 c milk
1 T butter

In bowl, stir together flour and salt. Add beaten egg, milk, butter. Knead dough til smooth, 5 minutes. Let rest in covered bowl 10 mins. On floured surface, roll out to 1/8 or 1/4 in thickness. Cut into desired lengths and shapes. Allow to air dry before cooking. To cook, put noodles in large pot with boiling salted water, cook til al dente.

Answer 2

If you want something quick try the recipe on the back of bisquick. Also I have made some pretty good ones by adding shredded chicken to broth or (cream of chicken soup) and then adding cut up tortillas. Suprisingly they tasted just like the real thing!



Cracker Barrel Chicken And Dumplings Recipe

The Recipe
Chicken and Broth

3 quarts water
1 3-4 pound chicken cut up
1 1/2 teaspoons salt
1 small onion sliced
2 stalks celery, chopped
1 clove garlic, peeled and quartered
1 bay leaf
4-6 whole parsley leaves
1 teaspoon coarsely ground black pepper
1 tablespoon lemon juice

Dumplings

2 cups all purpose flour
1 tablespoon baking powder
1 1/4 teaspoons of salt
1 cup plus 2 tablespoons milk

1. Bring the water to a boil in a large pot. Add the chicken, 1 teaspoon of salt, onion, celery, garlic, bay leaf, and parsley to the pot. Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours. The liquid will reduce by about one third.

2. When the chicken has cooked, remove it from the pot and set it aside. Strain the stock to remove all the vegetables and floating scum. You only want the stock and the chicken, so toss everything else out.

3. Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any, for another recipe-it can be frozen). You may also want to use a smaller pot or a large saucepan for this. Add coarsely ground pepper, the remaining 1/2 teaspoon of salt, and the lemon juice, then reheat the stock over medium heat while preparing the dumplings.

4. For dumplings, combine the flour, baking powder, 1 1/4 teaspoons salt, and milk in a medium bowl. Stir well until smooth, then let the dough rest for 5-10 minutes. Roll the dough out onto a floured surface to about a 1/2 inch thickness.

5. Cut the dough into 1/2 inch squares and drop each square into the simmering stock. Use all of the dough. The dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy. Simmer for 20-30 minutes until thick. Stir often.

6. While the stock is thickening, the chicken will have become cool enough to handle. Tear all the meat from the bones and remove the skin. Cut the chicken meat into bite-size or a little bigger than bite-size pieces and drop them into the pot. Discard the skin and bones. Continue to simmer the chicken and dumplings for another 5-10 minutes, but don't stir too vigorously or the chicken will shred and fall apart. You want big chunks of chicken in the end.

7. When the gravy has reached the desired consistency, ladle four portions onto plates and serve hot. Serve with your choice of steamed vegetables, if desired.

Answer 3

this is a soup dumpling

Butter Dumplings or butterklosse

Beat until soft:

2 tablespoons butter

Beat and add:

2 eggs

Stir in:

6 tablespoons flour
1/4 teaspoon salt

Drop the batter from a spoon into simmering soup and
simmer the dumplings, covered, about 8 minutes.

Answer 4

boil whole chicken until done--for drop dumplings use the following:
2 cups of original bisquick
2/3 cup of milk
stir ingredients until soft dough forms
drop dough by spoonfuls onto boiling chicken broth, reduce heat to low
cook uncovered 10 minutes, cover and cook 10 minutes longer
*****do not stir or turnover dumplings while cooking*****