 I really like to put one can of cream chicken soup in my chicken and dumplings and get it to simmering because you won't your broth boiling before you add your dumplings. I'm going to go ahead and put the cream chicken in here and we'll just let that sit right there while we make our dumplings. We're really making old fashioned dumplings today y'all. We're going to start out with two cups of flour and I'm going to zoom in once I get this in my bowl. So we're going to use about a quarter cup of shortening. Put it in here. You don't have to use as much if you don't want to for dumplings. My mom said always that she used less shortening dumplings than she did biscuits. Now I'm using a regular fork because I don't have my blending fork down here and I'm just pressing the shortening up against the sides of the bowl. We're going to cut this in. Now when you're making biscuits you'd want your shortening about pea size. We're not really making biscuits so I'll probably cut it in just a little bit more for dumplings. You want it about pea size so that when it goes in the oven and it expands it puffs up your biscuits and makes them flaky. But for dumplings of course we're not going to need that. So I make flat dumplings so right now we'll just cut that in and you just keep turning it so that you get all the shortening up against the wall and you're not left with any big clumps of shortening. That takes a lot more effort with my Fadima arm than making it with a blending fork. I can tell you that right now. I like the blending fork. If you don't have one oh we're just wonderful. Alright so let me get us out some sweet milk. When I do dumplings I use sweet milk instead of buttermilk because lots of times for some reason if you make dumplings with buttermilk they just kind of want to fall apart when they hit the water. I mean you can do it but you have to make them pretty tough or they do fall apart. You're going to add your milk just a little bit at a time for dumplings because you're not going to get doubling as wet as you would a biscuit. So you're just going to add it a little bit at a time and stir it in between. I just added a lot. Probably added too much just then. So just when it all comes together that's when it's ready. And it's dry or of course going to basically be. I used to make dumplings when I was a young woman and didn't have nothing. You don't really have to have all the things in the kitchen that I do. You can get by with just a little bit but you do need a sifter for shoulder or a shovel. And now we're just going to knead these a little bit out on the counter and you can, let me put a little more flour out here, you can use your hands to even cut your dumplings just pull them apart and drop them. But I'm going to cut in some flour because when you do dumplings the way you know that you've got them thick enough is once you roll them out if you can pick them up and they don't fall to pieces then they're ready to go in the pot. And this is the way you've got to do it when you don't have a rolling pin. I think that's pretty thick. So what I'm going to do is I'm going to use this glass and I'm going to roll it with a glass. That's what I did when I was a young woman and didn't have a rolling pin. But you do have to have a glass that's flat if you do it this way. Mae has a friend down here with her. She loved my chicken last night. She said that she was thinking about how good it was when she went to bed. So I'm hoping she loves our dumplings as much as she liked the chicken friend say. I know I say it wrong but it don't matter. I think it's something like French say or something like that. These are good dumplings. I got these just perfect. See how I can pick them up and they don't fall but they're still kind of soft. These are going to be good. Good. Good. Good. Now I might bring back a lot of memories using the glass as my mom used to glass. She didn't use a rolling pin. Really? I remember her using a glass more than a rolling pin. It takes a little longer but you can do it. It's all good. So once you get them rolled out I like to dust them with a little bit of flour just to that helps your dumplings thicken in the pot. Okay. And now we're going to take, we got our mixture over here boiling. That's perfect. We're going to take a fork and we're going to cut our dumplings out. And a lot of people use, they use a pizza cutter but my mom always used a fork and I really like using the side of a fork. I don't want to use a pizza cutter because a pizza cutter is sharper and it will scratch the counter. So remember that if you want to use a pizza cutter you got to be careful and not ruin whatever the surface is you're working on. If you use the side of a fork you ain't got to worry about it. Really get over here and don't drop these things. It just takes a minute to make dumplings and I asked my mom if she wanted me to make them some, what do you call it, biscuits and she said no. Took up with them. Right here and we're going to put all of our dumplings in here. And if you buy frozen dumplings and you like them you really shouldn't accept some fresh dumplings. Once you'll be shocked at how good they are and how much you've forgotten how good they are it only takes a minute. I mean look I'm making this supper in a matter of minutes. I mean you just got a simmer chicken dear of the day so you got some good broth. Pick it off the bone but that's not that hard either. I've been working out the sun room today while I'm cooking my chicken so it ain't like you got to stand over the top of it or anything. Now here's all of our dumplings. We're going to put them right here in this and some people make dumplings out of their broth and some people make them with water but now mama made them with sweet milk which is just a regular milk if you want to know and so that's what I'm doing. Alright these are cooking looking good take them about 10 minutes at the most now you want this boiling and you can see how yellow it looks because I did have the fat of the chicken in there and then I added that rima chicken soup. When I boiled my chicken I used an onion I used a little bit of onion powder I used a little bit of white pepper you can use black pepper of course we're going to start dropping these I used a little bit of ground sage in there when I boiled the chicken as well so just throw stuff in there that you like now when I make chicken and dumplings it's chicken and dumplings it don't have veggies in it so you're just going to drop your dumplings in while it's still at a high temperature and then once I get them all dropped I will turn it down a little bit because you don't want it to scorch on the bottom all this flour going in it's going to thicken the dumplings which is you know what you want so some people say their dumplings are not as thick as mine but you got to make sure that your dumplings have plenty of flour on them when you drop them and I do kind of push mine down in there a little bit scoot them around some people don't do that it's not going to hurt it as long as you do it lightly and you don't course you know your spoon into there but I kind of like to drop the dumplings into little holes you know so that they kind of go down inside there so I'm going to push them down there just a little bit now at this point what you do is you put a lid on it and you turn it down I'm actually taking the spoon and putting it underneath the dumplings and moving it back and forth to calm it down a little bit let's go ahead and put some pepper in it nothing chicken is so good with pepper so we're going to pepper and I'll have to taste it as if it needs salt little bit more pepper I like a lot of pepper in my chicken anything chicken really okay we're gonna put the lid on it let it simmer for just about 10 minutes and then we can eat them all right it's been about 10 minutes you can tell they went from fluffy to a little bit flatter and now we're going to add our chicken that we took off of the bone okay and I'm gonna taste the broth and make sure it's salty enough right quick so good it's just a little bit of pepper and just a tiny bit of salt not much now these dumplings are really yellow mostly because of my chicken it was a very fatty chicken so what you see on the top it's chicken fat that's what's yellow if you're wondering some people used to put yellow food coloring in their dumplings but I've never done that mom I never did it so I don't do it either it's a plate I'm gonna use this to dip out my dumplings we get some chicken in there you can see my chicken too okay and then we're gonna come over here and get some Brussels really good nice and soft and now let's have a dumpling goodness they're so hot delicious home cooking with a glass to roll out my dumplings so I've got my steam pot again and I'm gonna put the sprouts in here they've been washed in half I'm gonna put them in my steam pot and then I'm just going to sprinkle these I think I'm gonna use my pasta herb blend and I'm gonna crush it a little bit so that the flavors will come out good it really smells now so we're just gonna put this on our Brussels and I'm gonna put a little salt on them and then we are going to get over here to bowl I got a little bit of water in the bottom of my pan I hadn't done that yet so I'm gonna put this on the back I get it started we're gonna turn it on pour these out onto this release for dinner they're really hot so we're about to eat that'll give that time to melt on there good that's what use it all really tomorrow I think I'll put my dumpling lid on top of it so it'll melt good I hope you've enjoyed watching colored belly cooks where we cook like mama dad bye I love ya