Betty’s Kitchen Chicken and Dumplings, Part II–the Rolled Dumplings – USA Thanksgiving Recipe Video
see part 1 in my previous post on nov 19, 2011
this is step two so you gotta start with part 1 first to do this the right way..
In this video, Betty demonstrates how to make Rolled Dumplings for the Chicken and Dumplings Thanksgiving entrée. These are the best!
3 cups self-rising flour
1/2 teaspoon poultry seasoning
1/3 cup butter
1 cup milk
snipped fresh parsley for garnish
In a large bowl, combine 3 cups self-rising flour and 1/2 teaspoon poultry seasoning. With a pastry blender, cut in 1/3 cup butter, until mixture is crumbly. Add 1 cup milk and stir, just until dry ingredients are moistened. Place dough on a lightly floured surface. Roll to 1/8-inch thickness. With a knife, cut rolled dough into 1-inch strips. Cut each strip into 1-inch squares.
(At this point, you may freeze the dumplings, and use them straight from the freezer when you finish your Chicken and Dumplings.) Bring reserved chicken broth to a boil and add reserved chicken chunks. Return to a boil and drop dumplings, a few at a time into boiling broth. Stir gently as you add the dumplings. Cover, with a lid that fits, reduce heat to low, and simmer, stirring occasionally. Cook until dumplings are tender, about 25 to 30 minutes. Transfer to a large serving dish. Grind fresh peppercorns on top and snip some parsley over the top.
Serve immediately. This is the entrée that I have prepared for your Thanksgiving. Of course, you will find various forms of turkey, ham, and other traditional main courses in bettyskitchen. I hope you love the Chicken and Dumplings! Happy Thanksgiving to all! Love, Betty ♥♥♥♥♥