Or as Cook’s Country calls them “slicks” 😉
– loosely 🤣 adapted from the Country Cook
AND Cook’s Country’s magazine recipe for Chicken and Slicks
Difference being food processor and oil rather than butter, otherwise very similar.
➡️ AND here’s a clear easy follow along, without having to join a membership 🤫🤭 ⤵️
No food processor? Follow this one ⤵️ (this one doesn’t use any additional fat; I’m sure there’s some in that homemade broth or stock; nor milk)
I made turkey stock, strained, poured stock back into pot and picked out the turkey meat to add back to pot. Then made dumplings, dropping into pot……By the way, I’m going to add a little heavy cream 😉
3 cups turkey, cooked and shredded
2 quarts broth
2 cups all-purpose flour
1/2 tsp baking powder
2 tbsp cold salted butter, cubed
1 cup milk
In a medium bowl, combine flour and baking powder. Then add in cubed butter.
Combine using your fingers, fork or pastry cutter.
Pour in the milk. Mix it all together.
Dust your counter with a generous amount of flour. Place dumpling dough on the counter and dust it with more flour.
With a rolling pin, roll the dough out to about 1/4″ thickness.
Be sure to add flour as necessary to keep it from sticking underneath or to your rolling pin.
Using a knife or a pizza cutter, start cutting out your dumplings into squares.
Dust dumplings with a bit more flour. The extra flour is all gonna help keep them from sticking but will also thicken your turkey broth some as well when you add them to the pot.
Bring turkey broth up to a boil.
Begin adding dumplings one at a time so they don’t all stick together. Stir frequently while adding them.
Allow dumplings to cook for about 15-20 minutes. You should notice your broth starting to thicken (from the extra flour) and your dumplings may start to sink a little to the bottom because they are soaking up the broth. Take one out and taste test it. It shouldn’t have a doughy taste anymore.