courtesy Chuck Hughes “Chuck's Day Off”
Printed from CookingChannelTV.com on Sun Jul 11 2010 © Fine Living Network, LLC. All Rights Reserved
- Vegetable/Canola oil, for frying
1 cup all-purpose flour
1/2 cup cornmeal
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar
2 tablespoon cold butter, cubed
- 1 1/4 cups milk
Pour 1/2 to 1-inch of vegetable oil into a heavy-bottom saucepan, and heat until sizzling hot.
In a large bowl, mix together the flour, cornmeal, baking powder, baking soda, salt, and sugar. Work in the cold butter with your hands, rubbing the butter bits into the flour, breaking them up and aiming for small pea-size pieces.
Add the milk to make a loose dough that will barely hold its shape without running off a spoon. Drop by large spoonful into the hot oil, and fry about 3 minutes per side, or until nicely browned but not too dark. When you bite into it the crust should be crunchy but the inside soft and tender.
Serve the warm dumplings beside chicken.