Delaware is a mid-Atlantic state that is pretty much surrounded by water. Therefore it has miles of beautiful beaches and many coastal towns to explore. It is known as “The First State,”due to it being the first of the original 13 states to ratify the US Constitution.
I found out, during my research, that Delaware has a $1.7 billion poultry industry. “The First State” is also one of the best regions for chicken farming. Having discovered that I settled on showcasing Chicken and Slippery Dumplings for my Delaware recipe.
Delaware slippery dumplings are large rectangles that are rolled out as thinly as possible. Enjoying a bowl of this soup on a cold day really hits the spot!
Delaware Chicken and Slippery Dumplings
- 3 lb chicken remove gizzards
- 1 ts salt for chicken broth
- 1/2 ts pepper
- 1 ts garlic powder
- 1 ts paprika
- 2 carrots peeled and cut on the bias
- 2 stalks celery cut into 1 in pieces
- 1 onion cut into 1/8s
- 1 tb (or to taste) Maggi chicken bouillon seasoning or chicken bouillon of your choice
- green onions or parsley for garnish
Slippery Dumplings -This recipe for dumplings is from a recipe for Delaware Slippery Dumplings by Patricia Talorico
- 2 cups all purpose flour plus more for dusting
- 1 ts salt
- 1/4 cup vegetable shortening Crisco preferred
- 1/2 cup warm water
- Fill a stock pot about 1/4 full of water. Add chicken, along with salt, pepper, garlic powder, paprika, Maggi seasoning, carrots, celery and onion. Bring to the boil and skim off any scum that rises to the surface. Reduce to a simmer, and simmer for approximately 1 hr 15 min.
- Remove the chicken to a large bowl, and allow to cool. Keep the broth warm (very low setting on your stove). While chicken is cooking, make your dumplings. (This recipe for dumplings is from a recipe for Delaware Slippery Dumplings by Patricia Talorico.)
- Combine the salt and the all purpose flour. Add the shortening and use your hands to mix until the mixture feels like a coarse meal. Add warm water a little at a time, until a soft dough is formed. You do not want this to be sticky, so watch this part!
- Now comes the fun part! Add flour to a large cutting board or large surface, and knead the dough for around 4 minutes or so. Enjoy the kneading part and think of it as a method to destress. 🙂 Wrap the dough in plastic wrap and allow to sit for 15 minutes. Add flour to the large cutting board or large surface, and roll out the dough (after resting) as thinly as possible. Cut out the dumplings into rectangles, approximately 2″x3″. Lightly dust the dumplings with flour.
- Remove the chicken meat and skin from the bones after chicken has cooled. Please note: you will probably have more chicken than is needed to add back to the dumpling soup, which can be used for other meals. Use your judgment to determine how much chicken to add back to the broth. Bring the broth back to a boil.
- Once boiling, drop the dumplings one by one into the broth and try not to let them stick together. If there is not enough broth for all the dumplings, you can adjust by adding some more water, or not adding some of the dumplings. Cover your stock pot, and boil the dumplings for around 15 – 20 minutes on a med to med-high heat.
- Turn off the heat. Add the chicken back to the dumpling soup. Taste and adjust seasoning if necessary.