Rolled Chicken and Dumplings

[jjjenny]

1 whole cooked, deboned and cut up chicken
2 chicken bouillion cubes
2 1/2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup Crisco
3/4 cups milk

Place the chicken in water and add salt and pepper. Cook till done.
Add the cut up chicken into the water and add the bouillion cubes.
Meanwhile, sift flour, baking powder and salt. Add Crisco and cut into flour. Add milk and make a soft firm dough. Roll out on a floured board to 1/8 inch thick. Cut into strips 1/2 inch by 1 1/2 inch. Drop into boiling chicken stock and simmer about 20 minutes.

You can also use flour tortillas or biscuits, but, my husband prefers the homemade dumplings.

[Ned]

Jenny, thanks for the recipe, but I have a few questions.

Do you really need the 1/2 tsp. of salt on top of using the bouillon cubes, which contain a lot of salt themselves to start?

Also, have you ever substituted some other kind of shortening for the Crisco. One half cup of Crisco is a lot of fully hydrogenated oil I'd love to use a substitute, and I'm wondering if you've had experience with one. According to a recent study, interesterified fat, which is found in Crisco, increased volunteers' blood sugar by 20 percent while simultaneously lowering the body's "good" HDL cholesterol. I'm wondering if you could use some corn oil margarine, or canola oil margarine as a substitute.

1 whole cooked, deboned and cut up chicken
2 chicken bouillion cubes
2 1/2 cups flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup Crisco
3/4 cups milk

Place the chicken in water and add salt and pepper. Cook till done.
Add the cut up chicken into the water and add the bouillion cubes.
Meanwhile, sift flour, baking powder and salt. Add Crisco and cut into flour. Add milk and make a soft firm dough. Roll out on a floured board to 1/8 inch thick. Cut into strips 1/2 inch by 1 1/2 inch. Drop into boiling chicken stock and simmer about 20 minutes.

You can also use flour tortillas or biscuits, but, my husband prefers the homemade dumplings.

[jjjenny]

I don't know Ned if you can substitute something else for the Crisco. I suppose you could and you probably don't need the chicken bouillion in the soup but I like the extra flavor it gives. Southern food is not always healthy and this is one that I occasionally make on cold days but we don't have it very often.
I'm sure you could also leave the salt out of the dumpling mix.

[wrp96]

I've resorted to buying frozen dumplings at the grocery store. I forget the brand name but my 90 something year old aunt introduced me to them. They are as good as the ones we used to make from scratch - and much easier to clean up. You just break apart as you drop into the boiling water (I actually use low sodium chicken stock).