Providing instructions for beginner and intermediate home cooks on how to create good 'ole southern favorites! Many of our recipes have been handed down for generations and we love sharing these recipes with others.
We are inspired by all things sweet and creamy, flour and yeast, melted butter, vine-ripe summer tomatoes, homemade buttermilk biscuits, collard greens, fried chicken and farm to table favorites.
We are rooted in our faith and family here at New South Table.
Come join us in our kitchen as we make delicious food using simple ingredients!
You can visit our website here: www.newsouthtable.com
My old school Southern mother used Crisco most of the time. Any time she breaded it, it was overcooked and hsrd as a rock, so when she fried it your way, it was much better.
Cut the music. It is so distracting and not needed. I am anxious to try your method. I only fix rolled out dumplings. Dropped dough never tastes done in the center.
I like your technique. I will have to cook it myself. Even though your very basic. People enjoy flavor. So I will cook it your way . Eat it and decide if it needs more seasoned ingredients. Thank you 😊
We divide the dough in Half instead of 3rds, for less work & add half a stick of butter in the boiling broth, when ready to drop, both times, so they don’t stick. & WHY add soup ? If you roll the dumplings with More Flour on the counter than in this video, it all thickens up nicely, & automatically, because of the eXtra flour on the cut dumplings we drop in. Even faster than with the soup. No need to add bouillon either. You could Add bone broth instead of water when you’re ready to add the dumplings, to raise the liquid back up to halfway up the sides of the pot. Great looking dumplings though! Fer sure, Perfect : )
it's been nearly more than an hour explaining on the dough making i even forgot esactly what we was making today. I just catapult the dough out the window along with this horrible background music.
Thin dumplings are definitely the best way to go! My grandmother cooked them like this. Also, she added some yellow food coloring to make it even more appealing.
To be clear, the 2+ cups of chicken broth you are using for your dumplings comes from the chicken pot on the stove, right? (Not using store-bought in a carton.)? Thanks! Tom in Texas
My gosh so tasty looking .The only problem I have is there is no measurement in making the dough .my husband said excellent cook usually don’t measure and I do believe that but problem like me who is just a amateur and just wanted to learn delicious dumpling just like you did .subscribe 🙏❤️🌹👍
This is the way grandma did it. I’m going to give it a try. I didn’t like dumplings as a child, they were too rich. Mama made them, said mom’s were better! Thanks for the in depth instructions.😘
Looks yummy, I add milk, and alittle flour in the broth instead of soup, plus dont stir the dumplings that much breaks them apart, but I am sure yours is delicious I will try your way and see
Your dish looks quite delicious but the cooking time for the dumplings seems excessive. You said after 15 minutes then after 45 minutes they should be done. They actually looked like they had broken to pieces. I would think they were cooked thru much sooner and would have been left more whole. I admire how thin you rolled your dough which makes for thinner dumplings that are tastier to me. As I said they do look delicious.
I've eaten chicken and dumplings from a can for years. This looks way better and I will try it this week. So glad to learn the raw dumplings can be frozen.
ordinarily i would have switched channels because of that music. Its hard to concentrate on what your say. the music is too loud. i was interested in your chicken and dumplings. if i want to lIsten to music, i could fi d my own.
i watched 10 chicken and dumplings films. i new something was wrong. i found you had the answer with your idea of cooking your own whole chick. Sorry but the music is irritating.
My tweaks: Use a cheese grater to cut cold butter in to the flour, add chicken broth to bring dough together. Roll dough out thin and cover rolled out dough with a very good dusting of flour, cut in to strips with a pizza cutter. With cut strips still floured and laying flat scoop several of them up at one time with a bench dough scraper and place in to a pile on counter. Dust with more flour and toss with flour to keep from sticking together. Roll out your next batch of dough. This method will also provide the flour to thicken the dumpling broth without using condensed chicken soup. Condensed chicken soup has an undesirable after taste. I never finish with butter as the chicken fat provides more than enough fat to produce creamy dumplings with a nice gloss. I stir mine very little as over stirring can cause the noodles to break apart and dissipate within the pot.
