- 6
Ingredients
- ALTERNATE DUMPLINGS:
- 4 skinless, boneless chicken breasts
- 3 Tbsp butter
- 2 cans cream of chicken soup
- 1 medium onion, diced finely
- 1 cup carrots, diced
- 1 cup fresh green peas
- 1 can whole corn, drained
- Salt and cracked black pepper to taste
- 2 (10oz) packages refrigerated biscuit dough, in sections
- SOUTHERN SLIDER DUMPLINGS RECIPES :
- 2 cups all purpose flour
- 1 tbsp baking powder
- 1 1/4 tsp of salt
- 1 cup + 2 tbsp milk
- ROLLED DUMPLINGS # 2
- 3 cups all-purpose flour
- 3 tbsp vegetable shortening
- 1 cup milk or water
- 1 egg, slightly beaten
- 1/4 tsp salt
Preparation
Step 1
1. Place all ingredients except for the biscuit dough in a slow cooker, and fill with enough water to cover them. Cover, and cook for 5-6 hours on High.
2. About 30 mins before serving, place the sections of biscuit dough in the slow cooker. Cook until the dough is no longer raw in the center.
Alternate Dumplings:
1. Combine all ingredients in a medium bowl. Stir until smooth and let the dough rest for 5-10 mins. Roll the dough out on a floured surface to about a 1/2" thickness. Cut the dough into 1/2" squares or strips and drop one at time into simmering stock. GENTLY STIR. Simmer for 20-30 mins until thick.
ROLLED DUMPLINGS # 2
1. Cut shortening into flour with a pastry cutter or fork. Add the remaining ingredients and mix well. On a floured surface, roll out dough to 1/8" thickness and cut into 2" strips with a sharp knife or pizza cutter. Gently drop dumplings into boiling broth. Reduce heat, cover and simmer for about 15-20 mins.