Roxie, Chicken Stew with Slippery

(Rolled) Dumplings

Roxie, You are welcome. I'm glad that you got this recipe. I hope that you have had a chance to try them. I had been looking for this recipe for a long time - ever since my mother-in-law talked about them. I think some of the people on this site also call them Rolled Dumplings. It seems that you can find these dumplings frozen in the grocery stores in the south. My husband can get them when he is in DC but because they are frozen, can't bring any home so I make them from scratch and they really aren't hard. You just need to plan a little extra time. I use them when I make a chicken stew from scratch. I cook the chicken in water with celery, onion, a bay leaf & a couple of chicken bouillion cubes & let it cool in the broth. Then I take it out & skin & debone it, throwing the skin & bones back in the broth. I cook the broth down further - about an hour or so, then strain it. I cool it in the refrigerator over night (Also refrigerate the chicken). The next day, I skim the fat off the surface of the broth and reheat it adding some chopped onion, green beans, peas, chopped (par cooked) carrots and cubed (par cooked) potatoes (which sounds like a lot with the dumplings but it makes a very hearty dish for winter nights). I then add the chicken cut into bite size pieces and the slippery dumplings which seem to thicken the stew to a nice consistency and simmer it until the slippery dumplings are done, adding salt & pepper to taste. Ah, comfort food fit for a king:-)! The canned broth is convenient to use if you don't have any homemade on hand.