Transcription
Hello there. I'm making chicken and dumplings for lunch. I started a few hours ago, but by taking some chicken, involving it so you can come figure that out how to do that. But I'm going to show you what, what I do to make the dumplings. And I make them on Terry. My husband wants them. He likes some kind of thin and chewy. So here we go. Let's get started because it'll soon be lunchtime.
I'm going to take two cups of just plain flour and you want a few more. Let's like move two and a half cups. And then to that, I'm going to add. I don't want to put too much, but I've got baking powder. And I don't want them fluffy. I want them. So I'll put one. Let's put about one and a half. If I put too much baking powder, it's going to make them rise too much and I won't mind your eyes chemistry. And let's put some salt because salt just makes me. We're going to mix that up. And then I've got the eggs. So I'm going to add two little eggs, but only because you're small. We have all this and make them just a little bit. I'm going to add that to my flour and baking powder and salt. And this is chicken broth that comes from the ball chicken. And I'll cover, let it cool down because I didn't want to put it in here and be too hot to handle or continent cook my eggs. I'm just going to get that how much just touch. So that is one enough that I can work my dumplings. And with the extra, I'll pour back into my toilet bowl and rasta. I'll take that fork out and get my web spoon. Say it's going to work it kind of like biscuit dough. This ol bowl was my mother-in-law's. She made million ducklings in it. And that's what I had to learn to make ducklings from Brooks from hurt and Michael Mike Terry lifetime. And it's a little wet, but I'll put some flour in it. You'll be just fine.
We're going to flour the board. It's wet, so I'm going to cut a lot. Put some in there so I can get it out of old. It's going to take my fingers, break it out. I'm going to not really knead it, but but it's where so I'm going to work a little bit more flour into it. I kind of think they're like slip noodles, but this is the way my husband likes his dumplings. And work it over to the sticky. I'm working more flour into it because I can't handle it. I cut it a little too damn on the top, just putting that flour into it. I love checking the ducklings. They not worth that like that. I'm just gonna roll it then with my rolling pin. If it gets taken on this prep to move flour and it's an idiot snake naked, but no problem. Be just fine. Me grab a handful. Going to take take a lot some elbow room.
Yeah, I have a hole in it right there, but that doesn't matter. We're going to cut it all up anyway. You'll never even know. It's just pretty thin. I don't know if you can, you can tell, but it's just pretty thin. And now what I use is I've got a pizza cutter and Ibis doctor run it along there about it, about in the entry. Don't want to push too hard because I use this silicon mat for everything and I don't want to cut a hole in it. So I'm just going lightly and they're not for you straight because it doesn't matter. They're all going to be stowed in the pot and they're not even going to know it. And then cuz we want them kind of little, I'm just going to go this way. You can make them as little as big as you want. Ah, now that wasn't ready. And I'm going to I've got a pot of broth here, hot. Let me we get it over here. We can cut the dumplings in it. Let's scoot it over. I usually always use my gas stove, but for demonstration purposes, we have this little burner here. Can you see that? That's just really hot. Not having it about half full of broth, like how I want it, pretty hot and boiling. And I'll just start dropping my dumplings in there.
And then they sink to the bottom has a star. And as they cook, they'll kind of rise to the top. You won't. I just wanted to. It won't take long. Keep partner. And there are all different sizes with that's all right. To not that one like a while do mom put in my mother. They might have cooked faster if they've been over on the stove, but actually this is pretty easy because I had that. I would have made them here and my stoves over there and I would have had to carry them across the environment on a plate or something. So this is actually pretty handy for me. Just barely this Barry Sturm my just a little several nothing's here will be nothing for a few days, but I like having leftovers. I like the coke. Sometimes I like just heating up the leftovers too. Some of those, some of those are not it's pretty because messed up. Can you see in my heart? Can you see those? How did it? Those are doing. I'll keep Putnam got my fire on on high. Okay, to get some of them moves, but someone were kind of messy. They they wanted to stick just a little bit, not bad. I have to doesn't bother me and they'll be just fine. And if I get a little more flour and they're just kind of thicken the broth and and I'm kind of like the boss, a little bit thick. You can have pumpkins. I'll get a handful. The main man if someone get in the way. Take that spoon. So now so that ones that just put in fall down to the bottom. Takes longer. Take them up off of this. My candy Destin mix up the dough form. I'm about to hit unknown. Just a few more. All of them off the board in my dumpling part. You won't take them long to cook, but I need chicken just a little bit. I'm gonna wash my hands. My hands dirty. And over here, I've already booked us a table. All the chicken this morning. So I have the chicken. I'm gonna just as much chicken is what you want. You can you can use. Put that in there. Let it let it cook. How I need some nice pepper, give it a little color. Probably a little more salt, just to taste. Can you say my Dobson's end up pretty good? Look, just pretty nasty. And I'm going to show you what I'm going to give my husband for lunch. I'm going to give him some of these dumplings with the chicken. And I have this. They can eat this seat. And I ear corn from the garden and fried open. I think that old make him happy. But I'll take a bite first to see if it's any good. Maybe once if I have to try everything. They're cheery and they'll be slick after they cook just a little bit more. But there, there's my dumplings. One more thing. Remember the angel food cake from the other day? I have deserved angel food cake with frozen strawberry fog, frozen strawberries and Cool Whip. I need pretty good for an old country gown, wouldn't you say? Anyway, I apologize for my looks. My style is didn't show up this morning, so I just had to look like this. Talk to you later. Bye.