Wednesday, July 14, 2010

Zesty Herbed Rolled Pastry Dumplings

A rolled pastry dumplings with an infusion of heat and herbs.

Zesty Herbed Rolled Pastry Dumplings

These rolled dumplings for chicken and dumplings came about during one of these rainy periods we'd been having lately when I was poking through this rather overloaded freezer of mine, when I ran across a few chicken carcasses, some homemade stock and some already cooked chicken ... all taking up far too much room. After a bit of discussion on Facebook between soup, stew or chicken and dumplings - well, chicken and dumplings won out. I guess rain or snow, sleet or hail, or even oppressive southern heat and humidity ... you just can't separate us southerners from our chicken and dumplings!

Since I had it pretty easy on the chicken part of this recipe, courtesy of my freezer, I thought it would be a great opportunity to put up a rolled dumpling recipe - which effectively made the dish I was making, Chicken and Pastry, rather than Chicken and Dumplings. Some people also call this style of dumpling "slick dumplings," and turns out that they do get kind of slick-like once those thin pastry dumplings soak up in the stewed chicken.

Now, I would never be so bold as to exclaim that there is only one way to make the best dumpling. Clearly there is not. I grew up with the bigger, soft and fluffy drop dumplings some of y'all refer to as "Yankee" dumplings, and personally I prefer those myself. Many other folks grew up with the thinner, rolled dumpling which is what they love and prefer. Neither way is better or easier than the other, they're just each a different kind of texture experience, so I say give them both fair time!

I did decide to experiment a bit with some seasonings and was thrilled with the outcome. Of course, you can simply omit the extra seasonings for a very basic rolled dumpling, if you prefer. These savory dumplings could also be used in a number of soups or stews as well, and by the way - they freeze great!

Whisk together the flour with the poultry seasoning, black pepper, Creole seasoning, sage, and parsley. Add the shortening and cut it into the flour until it forms pebbles.


Make a well in the center and add most of the buttermilk or milk; use a fork to draw the flour into the milk. Add the remaining buttermilk and mix; dough will be a bit shaggy.


Form mixture into a ball and turn out onto a lightly floured surface, kneading three or four times, then press flat into a disk.


Using a rolling pin, roll out the dough until very thin - about 1/8 inch or 1/4 inch if you prefer them a bit thicker. I went a bit thicker on mine. Use a pizza cutter or knife to cut into 1 inch squares or thin strips, as desired.


If you think this sounds yummy, I'd sure it if you'd click to pin it, tweet it, stumble it, or share it on Facebook to help spread the word - thanks!

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Recipe: Rolled Pastry Dumplings

©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 10 min | Yield: About 4 to 6 servings

Ingredients
  • 2 cups of self rising flour
  • 1/2 teaspoon of poultry seasoning
  • Black pepper to taste
  • 1 teaspoon of Zatarain's Big & Zesty Garlic & Herb Creole Seasoning, or your favorite Creole seasoning, optional*
  • 1/4 teaspoon of dried sage
  • 1 tablespoon of chopped fresh parsley
  • 1/4 cup of shortening
  • 3/4 cup of buttermilk or whole milk
  • Stewed chicken
Instructions

Whisk together the flour with the poultry seasoning, black pepper, Creole seasoning, sage, and parsley. Add the shortening and cut it into the flour until it forms pebbles. Make a well in the center and add most of the buttermilk or milk; use a fork to draw the flour into the milk. Add the remaining buttermilk and mix; dough will be a bit shaggy. Form mixture into a ball and turn out onto a lightly floured surface, kneading three or four times, then press flat into a disk. Using a rolling pin, roll out the dough until very thin - about 1/8 inch or 1/4 inch if you prefer them a bit thicker. Use a pizza cutter or knife to cut into 1 inch squares or thin strips, as desired. Drop into slow boiling broth, give a gentle stir to coat all of the dumplings, then cover and allow to cook about 5 minutes or until dumplings are cooked.

*Ingredients in Zatarain's Big & Zesty Garlic & Herb Creole Seasoning, contains in part, salt, red pepper, oregano, garlic, onion, sugar, and paprika.

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©Deep South Dish
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Posted by on July 14, 2010
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16 comments:

  1. Beautiful and very tempting pics...I love this one too..

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  2. Wow, that sounds like heaven, yum. I'm not supposed to be on the computer, but rather out in the garage getting ready for my yard sale but........had to drop in this morning and tell you, I fixed your Shrimp Creole last night for dinner and it was fandamtastic. The grands loved it, GK said to go to your blog and find something for tonight's dinner cuz everything we have tried has been wonderful. Sweet Man herded everyone away from what was left in the pan and declared it was taking it for his lunch today. I'd say you and I done good. Thanks Mary, says The Olde Bagg

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  3. Yumm, this looks so delish. thanks for sharing this recipe. And, ps, I love your blog.

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  4. Thank you for taking the time to share the wonderful recipes on your blog! This has quickly become my favorite recipe blog!

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  5. Heavenly! And I voted 3 more times, still a huge lead!! We have a cajun restaurant up here that we hadn't been to in about 6 years. We went the other night and now all I want to do is move to the south!! I bought their cookbook and can't wait to dig into some recipes, sure hope I can find the seasoning her in the far north!

    anne
    www.anniebakes.net

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  6. Goodness - what a fantastic way to start a day with such sweet comments!! Thanks so much y'all!

    Thank you Jay!

    Linda, you are welcome! That's a classic for this region of the coastal south and a favorite here too.

    Thanks so much Judy and Mamaw!

    Annie, you are adorable. Southern cooking will do that to you for sure. I think you'll enjoy Cajun cooking. If you can't find the Slap Ya Mama seasoning, you can substitute another Cajun or even Creole seasoning. SYM just happens to be my favorite blend.

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  7. Awesome Blog!!!

    This looks flippin delicious!!!

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  8. Love the pastry dumplings! I wish I wasn't on a diet! :)

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  9. You can never go wrong with chicken and dumplings.

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  10. We're more of drop biscuit fans but these look so good, I may have to try them. I like the herbs and spices in them.

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  11. Wow. I just stumbled across your blog today and I am so glad I did. These dumplings look AMAZING!!!

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  12. Like Big Dude, I am a fan of the drop-biscuit version, but I would still like to try these out. I'm bookmarking this recipe. YUM!

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  13. I love the addition of that seasoning to the dumplings. Bet that adds a whole new dimension to chicken and dumplings.

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  14. Gosh those look so good. The only dumplings I've ever made are the ones that come from tearing up packaged biscuits and boiling them. I really need to try a homemade version like this.

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  15. These dumplings are fantastic! They are just like the ones that my mom always made except that she didn't add the Zatarain's. I always used Morton's Natures Seasoning to my dumplings instead, but I'm such a Zatarain's fan that I had to try these!!! Yummy! Thanks for sharing.

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    Replies
    1. Thank you Lynn! I just wanted to do something a little different. Glad you enjoyed them!!

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