pennsylvania dutch

Pressure cooker recipe for Chicken and Dumplings.
Very easy to modify to stove top cooking.

This has become a family favorite, and is requested over Grandma's
Pennsylvania Dutch recipe (shhhh).

** NEW NOTE**.
This recipe was created with my small 2qt pressure cooker.
You should adjust ingredient + liquid ratios depending on the size of your cooker.
If dumplings are not cooked through for you - you may need to return your pot to pressure, or continue to boil uncovered.  It just depends on your preferred method.
(You can also boil dumplings on the side in chicken broth while the rest of the recipe is cooking under pressure).

Instant Pot Chicken and Dumplings | Pressure Cooker

lbs skinless chicken breasts,

onion, diced

carrots,

celery,

water (or Chicken Stock)

thyme

salt

pepper

eggs

milk

baking powder

all-purpose flour

chives, snipped into bits (optional)

Combine the first 8 ingredients (chicken, vegetables, water, herbs, salt &amp; pepper) into pressure cooker.

Cover, lock, and cook on LOW PRESSURE for 15 minutes.

(Begin over high heat, then reduce heat to stabilize pressure if using stove top cooker).

After 15 minutes, lower pressure with quick release method.

Combine DUMPLING INGREDIENTS as follows:.

Combine eggs, milk, salt and baking powder in large bowl.

Stir in remaining flour (do not whisk, stir with spoon).

Bring liquid in pressure cooker to a boil.

Drop teaspoon sized dumplings (could be a little larger if you like) into boiling broth.

Cover, lock, and bring to HIGH PRESSURE over high heat.

Lower heat to stabilize, and cook for 5-7 minutes.

Shred Chicken off bone as dumplings cook.

After 5-7 minutes, lower pressure with quick release method.

Add shredded chicken back into dumpling pot, or serve directly into bowls and spoon broth and dumplings over it.

Overall, the flavor is good. We thought there was a bit too much thyme, but other than that it was tasty. I was concerned the dumplings wouldn't hold together in the pressure cooker, but they did fine. The unfortunate aspect of the dumplings is that they were very heavy and dense. Since the dumpling recipe itself is similar to most, I can only assume this is a product of the pressure cooker. The upside is that cooking under pressure does a nice job of infusing flavors through the dumplings and chicken. Well give it one more try with a different dumpling mix and less thyme. Then again, maybe I just had too much thyme on my hands!!!

Truly one of my favorite desserts ever!
This recipe comes from the AMAZING Good 'N Plenty Family Restaurant in the heart of Lancaster County, PA.
Bar none, my favorite restaurant ANYWHERE. (And I get around!)

Try this, and prepare to be amazed by the delicious, gooey/crumbly, SWEET richness!

One of the characteristics of a traditional Shoo-Fly pie is a crumbly, messy, almost floury crust on top...I understand that all tastes are different, and for that, I'm sorry you and DH didn't like it, Sistah. :(

Good 'n Plenty Pennsylvania Dutch Shoo-Fly Pie

baking soda

water, boiling

dark molasses

egg, beaten

flour

shortening

brown sugar

cinnamon

(9 inch) unbaked pie shells

Stir in molasses and one beaten egg (take care not to scramble the egg, tempering it is advised.).

Mix flour, shortening, brown sugar, salt and cinnamon.

Pour the liquid mixture in an unbaked pie shell, then add the crumbs to the top and bake for 30 minutes.

Served it New Year's Day but it was a flop. I followed everything to the T but the floured crumbs sunk in the very thin liquid filling. After the 30 mins were up, I check the pie and it was still very undone so I kept it in 10 mins more. The pie was mushy and bitter. The molasses was a freshly bought one so I know that was not the problem. Not sure what I did wrong.

This is my Nana's mother's recipe, which was probably her mother's (who only spoke Pa-German).  Nana made this every holiday with turkey and ham.  It's a bit of work, but well worth it.  Nana always made it the day before and baked it the day of eating it.

Nana's Pa Dutch Potato and Bread Filling

lbs potatoes, scrubbed,

butter

chicken stock

butter (1 1/2 sticks)

celery

onions

parsley

-8 slices toasted white bread,

eggs, beaten

Boil potatoes until tender; drain.  Place in large bowl and mash with 4 tbsp butter, milk and chicken stock.

While potatoes are cooking, in a large skillet over med-high heat, melt 3/4 cup butter; add chopped celery, onion, and parsley; sautee until tender -- about 7-10 minutes.  Add salt and pepper.  Reduce heat to medium and add the toasted bread cubes.  Cook, stirring frequently, for another 4-5 minutes.

Remove from heat and fold into the mashed potato mixture.  Fold in the beaten eggs and stir everything together well.

Pour into a greased/sprayed 13&quot; x 9&quot; (or larger) pan.  Cover and bake at 350 for 25 minutes.  Uncover and bake for another 15-20 minutes or until lightly browning on top.

It is very close to my late wife's but being Italian she made a separate bowl with good Italian hot sausage crumbled and mixed in to the filling ,my favorite ,let the kids eat the other which was what everyone grabbed first. She used lots of butter to saut&eacute; the veggies, if your going thru the trouble to make something do it right , no substitutes, her way!

Make and share this New Year's Day Pork and Sauerkraut recipe from Food.com.

New Year's Day Pork and Sauerkraut

pork loin

onion

-5 medium potatoes, quartered

sauerkraut

black pepper

celery seed

Place pork in a large crockpot.  Arrange potato pieces around pork.

Cover with the sliced onions and the sauerkraut.

Sprinkle brown sugar, pepper, and celery seeds.

Cover and cook on low for 7-8 hours or on high for 4-5 hours.

This is a great recipe, and the only change I made was to add apples.  My Mom was German and she never made any kind of pork without apples in it, so after watching her cook when I was young, I had to have apples!
I did add some extra potatoes as I used more then 3 pounds of pork.  But I give this 2 thumbs up, very good, and really REALLY easy!  Thanks for sharing, I'll be having my pork and kraut for good luck on New Years day tomorrow!  Happy Cooking.  :)

Just a little sweet and brimming with onion flavor. 

Amish Onion Cake 

Vidalia onions, chopped into 1" pieces

butter, divided

Tbsp poppy seeds

tsp salt

paprika

tsp black pepper

cornstarch

Tbsp baking powder

Tbsp brown sugar

sour cream

Preheat oven to 350˚F. Over low heat sauté onions in 1/2 cup butter for 10 minutes. Add in poppy seeds, salt, paprika, and pepper and stir to combine. Remove pan from heat and set aside.

In a large bowl mix together flour, cornstarch, baking powder, and sugar. Cut in 1 1/4 cups butter to form a loose and crumbly dough.

Melt the rest of the butter. In a separate bowl whisk together eggs, milk, sour cream, and melted butter. Make a well in the dry ingredients and pour the wet mixture into the dry. Stir only until just combined.

Pour batter into a greased 10” springform pan. Top with caramelized onions. Bake for 35-45 minutes or until knife inserted in center comes out clean. Allow to cool for at least 5 minutes before releasing from the pan.

Pennsylvania Dutch Funny Cake

sugar, divided

baking cocoa

milk, divided

pie shell

unsalted butter, softened

vanilla extract

Preheat oven to 350˚. Heat 3/8 cup milk in saucepan over medium heat. Stir in 1/2 cup sugar and 1/4 cup cocoa. Bring to a boil and cook until thickened (about 2 minutes), stirring constantly.

Pour cocoa mixture into unbaked pastry shell and turn pie so that chocolate mix comes up the sides halfway. Set aside.

In a medium mixing bowl mix together flur, baking powder, remaining sugar, and salt. Add egg, butter, remaining milk, and vanilla. Beat until batter is smooth.

Spoon batter into pie shell so that the chocolate is completely covered.

Bake for 40 minutes or until knife inserted in middle (not quite to the bottom) comes out clean. Can be served warm or cold and is best with a dollop of whipped cream.

Amish Potato Pancakes

large Russet potatoes,

onion,

Worcestershire sauce

nutmeg

vegetable oil

bacon cheese

Combine all potatoes in a blender or food processor along with onion, egg, flour, parsley, baking powder, salt, pepper, onion powder, Worcestershire sauce, and nutmeg. Blend until smooth.

Heat oil in a large skillet over medium-low heat. Pour 1/4 cup of batter into pan at a time to form pancakes. Fry for about 3-5 minutes on each or until golden. Place on paper towel-lined plate to drain. Add more salt and pepper to taste. Serve with crumbled bacon or shredded cheddar cheese if desired.

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Top 7 pennsylvania dutch recipes from across the web

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Top Tags

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The most viewed pennsylvania dutch recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine