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.


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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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