Freezing cold that is.

Apparently my thoughts are presently fixated on freezing stuff, so I thought I would share some other oddities that I have lurking in the smaller half of my ‘fridge.

You try to take a better picture of a bag of frozen dumplings, I dare you.

You try to take a better picture of a bag of frozen dumplings, I dare you.

These are dumplings, not those poufy, Bisquick style drop dumplings but the flat kind. I have decided I prefer these to the big fluffy kind that you eat and they sit in your stomach and bully any of the food that you eat later. They make it sit in the nosebleed section of your stomach and crowd your esophagus and then you get the acid reflux. And I don’t like the acid reflux.

But I like chicken and dumplings, and turkey and dumplings, and meatballs and dumplings (what? I had some leftover meatballs!) These little guys are kind of like the noodles in your chicken noodle soup on steroids. So much so that I think the next time I make them I am going to cut them into long, skinny rectangles instead of square-oid shapes.

I try to always have homemade chicken stock on hand, but if I don’t I like “Better Then Bullion” just fine. Bring some stock up to heat, grate in some carrots and chuck in some shredded chicken and you have yummy soup. And if you have these dumplings in the freezer you have Souper Soup.

Flat but Tasty Dumplings

1 C AP Flour
1/4 C Milk
1/4 C Water

Salt, Pepper and Granulated Garlic to taste I use 1/4 t each of Salt & Granulated Garlic and a goodly amount of pepper.

1) Combine flour and spices in a bowl and whisk together. Add liquids and stir with a wooden spoon until it comes together enough to turn out onto a floured surface. Knead gently, adding flour until you can handle it fairly well. This is a soft dough but you want to get rid of the stickiness.

2) Cover with a towel and allow to rest for 10 minutes. On a well floured surface, roll out rested dough until it is the thickness of a knife blade. You will most likely need to add more flour to make it workable. Using a pizza cutter, cut into rough polygonal shapes (the original recipe said 2 inch squares but who the heck am I kidding? And I thought 2 inches was too big anyway).

3) If you are making the soup right now, save enough for the number of servings that you need. Remove the rest (or all if you aren’t making soup) to a flat plate or cookie sheet covered with waxed or parchment paper. Check to make sure the plate/sheet that you are using will fit into your freezer. Don’t ask me why I feel the need to give you that tip, I just do.

4) Make sure that the dumplings do not overlap and freeze them for several hours or overnight. Once frozen, peel off of paper and place in freezer bag – squishing out as much air as you can. These can be thrown directly into simmering soup. Fresh dumplings take about 10 minutes at the boil, frozen a bit longer – just stop when they are done. This recipe can be doubled easily and it makes a ton of dumplings.

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