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How to Make Dumplings

Light and airy dumplings make the classic chicken and dumplings comfort food a dinnertime winner. Watch the secret to how we know when our homemade chicken and dumplings are done and how to keep the dumplings from sticking.

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-I'm Loren with the Better Homes and Gardens test kitchen. Old fashion comfort food like chicken and dumplings will always on the place of the kitchen table. Light airy dumplings are the Hallmark of a good cook and with our secrets to success, you can have them too. Let's take a look at what I'm taking about. Like pie dough, the key to tender, delicate dumplings is making sure you don't overwork the dough. So, as you mix, be sure everything is well blended and the dough starts to feel elastic and smooth. If overworked, the gluten, that's the protein no the flour that helps make the dough stretch, will make the dumplings heavy and tough. Besides mixing it properly, letting the dough rest is an important step of our quest for perfect dumplings, just pop them in the refrigerator for a couple of hours. The downtime will help that gluten relax a little bit, so it's easy to roll out. Now, for rolling the dough, lightly flour work surface to prevent the dough from sticking, but try not to use too much or again the dumplings may become tough. However, some flour on the surface of the dough is important. It will help thicken poaching liquid. Cut the dumplings with the pizza wheel or knife into short ribbons and add them into the simmering stock. Be sure to shake out the excess flour before adding or they could stick together. Continue to simmer in gently boiling liquid. The bubbles will help to keep the dumplings from sticking and sinking. Shake the part of it too to help keep them off the bottom, but don't stir with the spoon because that could cause the dumpling to break apart. With secrets to success from better homes and gardens, it's now easier than ever to make light aery dumplings.