a new way of making the dumplin
It was a lazy Saturday & raining and I just wanted to sit on the couch with my husband and do nothing.. We were hungry and I remembered I had put some homemade Chicken Broth in the freezer… Perfect to make my Homemade Chicken and dumplings! Soooo, I unthawed it and realized I only had my hubby’s duck eggs in the refrigerator. Normally, I’d always use chicken eggs. (Now, he loves eating duck eggs–YES they taste different than chicken eggs. Personally, I do not like the flavor of duck eggs AT ALL, but BAKING with them IS A GAME CHANGER.)
So I pulled out my butter, flour, baking powder, salt and decided to use TWO duck egg yolks ….AND…….. I was way tooo lazy to ROLL OUT my dumplings.
I separated the room temperature egg whites from the yolk and dropped the yolk into the flour mixture. Mixing it into a sand like texture. I got busy and allowed the dough to rest for an hour and then boiled my broth and just PINCHED the dough off and threw it in the soup. I couldn’t believe how DELICIOUS the dumplings were.
my husband kept saying, “Cierra, what did you do different? you HAVE TO DO IT THIS WAY FOREVER!”
I will NEVER roll them out again—and I will FOREVER use duck egg yolks for my homemade chicken and dumplings if, they are available.
(We get our duck eggs from our local farmers market! Our guy, Pete, he’s the best… In fact, there have been Saturdays that I was unable to make it to the market, and he invited me to house/farm to get my eggs–seriously farmers market fresh eggs are DIFFERENT than store bought. If you don’t have chickens or ducks–go find a farmer with good practices that will sell to you)!
Need more convincing? Read about the nutritional benefits of duck eggs.
ingredients for the dumplings
- 2 Cups All Purpose Flour
- 2 Tsp Baking Powder
- Pinch of Salt
- Butter
- 2 Duck Egg Yolks ROOM TEMP (do not use the whites)
- 3/4 cup ice cold water
homemade dumpling tips
In the video I am using 1 egg, and I am rolling them out. DON’T DO IT. Instead, use TWO egg YOLKS–(DUCK), and quickly pinch off the dough so all of the dumplings cook evenly. Seriously, I swear by it.
(Also let the dough rest for about an hour before adding into the hot broth! GAME CHANGERRRR (If you don’t have duck eggs–still make the adjustment and use TWO chicken egg yolks).
Homemade Chicken and Dumplings…THE DUMPLIN
Ingredients
- 2 cups All Purpose Flour
- 2 Tsp Baking Powder
- Pinch of Salt
- Butter
- 2 Duck Egg Yolks ROOM TEMP (do not use the whites)
- ¾ cup ice cold water
Instructions
- Pour 2 cups of flour into a mixing bowl, add 2 teaspoons of baking powder, add a pinch of salt and then mix thoroughly.
- Next, add in some room temperature butter…cut the butter with a fork and start to press the butter into the flour until it has a sand like texture.
- Add in egg yolks (NO WHITES) and continue to press until sand like.
- Pour freezing cold water into the mixture, don’t pour too much—you will see it will begin to turn into dough. If you accidentally pour too much water, add in more flour.
- Play with the dough and make sure that it is not sticky.
- Put dough back into mixing bowl, cover with tea towel and let it rest for about an hour.
- Once the dough has rested for an hour or has about 15 minutes left, heat up your chicken soup to a boil. It should be boiling hot before you begin pinching off of the dumplings.
- Once it's boiling hot, pinch the dumplings off QUICKLY and drop them in so that they will cook evenly. They will all float to the top as you drop them in, and they are cooking (this should only be about 3-4 minutes).
- If you are lagging—turn the fire off! (You don’t want mushy dumpling) hurry and add the remainder dumplings in and turn the fire off.
- Then put the lid on your soup pot and the residual heat will finish cooking them.
- Leave the lid on and let the soup rest for about an hour.
- Serve & enjoy.
Notes
watch the video – the best homemade dumpling recipe
