Slicker Dumplings - A Midwest Treat

The American Midwest is known for some good food. There's pulled pork sandwiches, burgoo, cobbler and slicker dumplings. This last was a specialty of my great grandmother's . They rounded out many a meal and also absorbed the wonderful gravies that she was known for . They;'re easy to make and good with anything.

Slicker dumplings i, it turns out are also found in the South and Appalachia as well. They are big with chicken and turkey stews as well as with beef ones. The consistency is similar to pasta (hence the name slicker , because of their shiny appearance) . To make them, requires a good cup of chicken or turkey stock (more flavorful in my opinion) along with one beaten egg. Also add in a teaspoon and a half of baking soda to give them some airiness when cooking.The recipe sometimes calls for leavening which leaves them puffy. True slicker dumplings are flat and are more like lasagna noodles, They do puff up slightly when cooked. Slicker dumplings have a mild, breadlike taste . If you want you can add some ground pepper to them. my family recipe call for dropping them into the stew and then letting them cook up and flat to the top. until they form a "crust over the stew).

What are slicker dumplings good with? Usually a rich chicken stew, redolent with carrots, herbs and onions. You can vary it by cooking them with a beef stew and cut up pot roast (if that's the case then sub in beef stock for chicken in their initial making). They'll act as the bread, sopping up the stews juices or cushioning the meat bits. You can also store the leftovers in the fridge and reheat them for another meal (although I doubt that. Usually slicker dumplings disappear in one meal).

Slicker dumplings are a wonderul side of true American cooking. They add texture and flavor to any beef, chicken or turkey stew. Try them tonight for some down home cooking and flavor.!