"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 06-14-2014, 11:02 AM   #31
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 2,839
My first wife had a chicken and dumpling dish called "Popeye".

Basically the usual whole chicken braised and a special dumpling. The dumplings were like thick noodles. An inch or so wide and about 3/8ths inch thick.
I remember the dough had many eggs in it and the were very very good. But heavy.
Her family was from Michigan, so these were not southern at all.
I wish I could find this dumpling recipe again. Or find something close.
__________________

__________________
Roll_Bones is offline   Reply With Quote
Old 06-14-2014, 12:01 PM   #32
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 16,863
RB, those sound like egg noodles: http://localfoods.about.com/od/basics/r/eggnoodles.htm
__________________

__________________
The trouble with eating Italian food is that five or six days later you're hungry again. ~ George Miller
GotGarlic is online now   Reply With Quote
Old 06-14-2014, 09:28 PM   #33
Master Chef
 
Chief Longwind Of The North's Avatar
 
Join Date: Aug 2004
Location: USA,Michigan
Posts: 9,229
Quote:
Originally Posted by Roll_Bones View Post
My first wife had a chicken and dumpling dish called "Popeye".

Basically the usual whole chicken braised and a special dumpling. The dumplings were like thick noodles. An inch or so wide and about 3/8ths inch thick.
I remember the dough had many eggs in it and the were very very good. But heavy.
Her family was from Michigan, so these were not southern at all.
I wish I could find this dumpling recipe again. Or find something close.
What part of Michigan does she hail from?

Seeeeeeya; Chief Longwind of the North
__________________
“No amount of success outside the home can compensate for failure within the home…"

Check out my blog for the friendliest cooking instruction on the net. Go ahead. You know you want to.- http://gwnorthsfamilycookin.wordpress.com/
Chief Longwind Of The North is offline   Reply With Quote
Old 06-14-2014, 11:03 PM   #34
Cook
 
JanetMlr's Avatar
 
Join Date: Jun 2014
Location: Wilton
Posts: 79
Quote:
Originally Posted by FincaPerlitas View Post
There are a couple of brands of southern-style frozen dumplings sold in the supermarkets (at least here in Florida). Mary Hill dumplings, made by the Dumplin Shopppe in Hazlehurst, GA, and Anne's Flat Dumplings made in Whiteville, NC. Both are excellent quality and are made specifically for use in southern-style chicken and dumplings.
Love chicken and dumplings, a great dish on a cold winter night around here. Maybe the dumplings for southern-style chicken and dumplings are different and not so easy to make. I've made dumplings from scratch that are pretty simple to make. I'm sure they're good quality as you say, but why use use pre-made?
__________________
JanetMlr is offline   Reply With Quote
Old 06-15-2014, 07:37 AM   #35
Cook
 
JanetMlr's Avatar
 
Join Date: Jun 2014
Location: Wilton
Posts: 79
Quote:
Originally Posted by katybar22 View Post
I always (like UB said) start with good stock, carrots and celery. I make bisquick dumplings too, but I put lots of black pepper in them The more the better. I also put thyme in the stock while cooking the chicken, just whole sprigs. The leaves are small so they fall of and are delish. If I feel it needs more flavor then I add poultry seasoning and lots more black pepper. I bet they'll turn out great!!
Yummm! The pepper in the biscuits sounds awesome. I don't hesitate to season, but never thought of that one. I would use Bisquick, but it's just me. Even if in a canister, I just don't use it enough. I try to avoid white flour when possible. I found a great 100% whole wheat biscuit recipe that gives me a pretty, fluffy biscuit. Took a lot of searching and experiments to find that one. It's still a big batch, but I freeze them. But again... that pepper, especially for chicken and dumplings... love it! 🌹
__________________
JanetMlr is offline   Reply With Quote
Old 06-15-2014, 07:42 AM   #36
Cook
 
JanetMlr's Avatar
 
Join Date: Jun 2014
Location: Wilton
Posts: 79
Quote:
Originally Posted by Roll_Bones View Post
My first wife had a chicken and dumpling dish called "Popeye".

Basically the usual whole chicken braised and a special dumpling. The dumplings were like thick noodles. An inch or so wide and about 3/8ths inch thick.
I remember the dough had many eggs in it and the were very very good. But heavy.
Her family was from Michigan, so these were not southern at all.
I wish I could find this dumpling recipe again. Or find something close.
I guess that's what makes these types of meals so good... the fact that they are rich and heavy. Such a hearty, comfort meal though. I like this type of meal in the winter. Tough when you try to make things healthier. I wish I had that recipe for you. Hope you find it. 🌹
__________________
JanetMlr is offline   Reply With Quote
Old 06-15-2014, 08:07 AM   #37
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,041
I used to have a girlfriend that used the Biscuit recipe, pat the dough into a large square and then cut the dough into smaller squares. She would use an egg turner to pick them up and put in the stock.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 06-15-2014, 10:45 AM   #38
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 8,493
Quote:
Originally Posted by Addie View Post
I used to have a girlfriend that used the Biscuit recipe, pat the dough into a large square and then cut the dough into smaller squares. She would use an egg turner to pick them up and put in the stock.
Did they turn out like a biscuit, a noodle or a bit of both (flat biscuit)? All this Chicken & Dumplings talk has me wanting to try my hand at it. But I like the biscuit version.
__________________
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
msmofet is offline   Reply With Quote
Old 06-15-2014, 11:02 AM   #39
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,041
Quote:
Originally Posted by msmofet View Post
Did they turn out like a biscuit, a noodle or a bit of both (flat biscuit)? All this Chicken & Dumplings talk has me wanting to try my hand at it. But I like the biscuit version.
They fluffed up like dumplings. Square dumplings.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 06-15-2014, 11:53 AM   #40
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 2,839
Quote:
Originally Posted by JanetMlr View Post
I guess that's what makes these types of meals so good... the fact that they are rich and heavy. Such a hearty, comfort meal though. I like this type of meal in the winter. Tough when you try to make things healthier. I wish I had that recipe for you. Hope you find it. ��
Hearty is the right word for those dumplings. Once and awhile its okay to eat this stuff. And you are right about winter. I would not even entertain the thought of this dish in summer.

Quote:
Originally Posted by Chief Longwind Of The North View Post
What part of Michigan does she hail from?
I think it was called Saginaw? Very rural she told me. I met and married her in South Fl. She hated cold. She is still down there enjoying the heat.

Quote:
Originally Posted by GotGarlic View Post
RB, those sound like egg noodles: Homemade Egg Noodles - Recipe for Fresh Egg Noodles
I will check the link. Yes, they do sound like noodles. But they are thicker than a noodle depending on how thick a noodle can be.
They were heavy, strips of what can be best described as firm dumplings.
They also used a quite a bit of butter in the stock to help keep them separated and to infuse more flavor. I guess?

Quote:
Originally Posted by Addie View Post
I used to have a girlfriend that used the Biscuit recipe, pat the dough into a large square and then cut the dough into smaller squares. She would use an egg turner to pick them up and put in the stock.
Thats how they make them down here. Biscuit dough. Even canned biscuits are used.
They are okay, but you have to be careful you do not make creamy chicken soup instead of chicken and dumplings.
They tend to disintegrate in the stock if your not careful.
__________________

__________________
Roll_Bones is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:15 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.