Is there anything that says comfort food more than chicken and dumplings? ‘Course, it helps if the dumplings are light and fluffy and cooked perfectly through. Two tricks for achieving that are cake flour and steam.
These can be served with chicken for the classic dish, but they’re also good on top of beef stew or goulash with lots of smoked paprika. I found this recipe online but don’t remember where. It’s really easy.
Light ‘N’ Fluffy Dumplings
- 2 cups cake flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 3/4 cup milk
- 2 Tablespoons melted butter
Sift together flour, baking powder and salt. Stir butter into milk, then mix lightly with the flour mixture. Drop the batter (it will be a bit sticky) onto simmering liquid by heaping teaspoonful. Cover and cook for fifteen minutes. DO NOT remove the lid during this time, or the steam will escape. After fifteen minutes test the dumplings with a toothpick or wooden skewer. If it comes out clean, they’re done.