How To Make Home-Made Noodles or Dumplings

One of the fondest memories I have of holidays when I was younger was making food for Thanksgiving, and Christmas. These were the only times of year where my mother would agree to covering the entire kitchen in flour for the sake of delicious food!

The favorite dish of our festivities was chicken and dumplings (though some think this particular kind is more like noodles)- with a recipe from a cook book that Noah probably saved on the Ark. (It had instructions for plucking your chicken - Seriously.)

They're very easy to make if you don't mind making a bit of a mess, and so much better than store bought!

Step 1 Mixing The Dough

First off, we're going to need a few things to make our dough. You probably already have all of the ingredients if you do any baking/cooking at all in your home.

2 1/2 Cups All Purpose Flour
1/2 Teaspoon Salt
2 Eggs
1/3 Cup Water
1 Teaspoon of Vegetable oil (Or substitute for olive oil if you wish)

Combine all of your ingredients in a large mixing bowl, and stir with a spoon or fork. After moving the mess around for a while it should start to get clumpy looking, and begin taking shape.

Comments

[khalley1]

brings back memories of when my father used to make the dough for noodles and we would help dust the table with flour and we would watch him roll it out and cut skinny noodles then would put them strait into our finished chicken veggie soup. they were the perfect addition and the soup freezes nicely without the noodles getting soggy. they keep shape very well. better than any store bought noodle and much more filling.

[snipir]

 Many thanks! Now I won't starve when I go off to college! :D 

[dungeon001]

Gave it a try. Used olive oil instead of vegetable oil. And instead of cutting them up into noodles I made little mini dumplings. Overall not bad for my first try. Especially consider as most of my cooking involves opening a box and microwaving its contents :) I probably boiled them a bit too long. And I've been told I should have used baking powder to lighten them up. I was also told (by my taste tester) I should have used 1/3 cup of chicken broth instead of the 1/3 cup of water. Which sounds like it would work out pretty good. But I haven't tested that yet. Will give it a go with the next batch But either way I think they will work well for being fried up in butter later. Which was what I really wanted them for in the first place. Thanks for the recipe.

[DIYDragon]

Yes, broth definately adds to the flavor since they soak it up. They're the best when you use Turkey really - It just has more to it than the chicken does. That's a much longer process that my grandma used to do which required a painful amount of time it seemed boiling turkey until it fell off the bone. This is a very simple recipe though so it's very versatile. : )

[The Rocketizer]

Nice work. I've gotta try these. Actually I've always wanted to find a recipe for this, so thanks.