Monday, August 19, 2013

Trail Food-Backpack Chicken and Drop Dumplings


So...I signed myself up for a 5 day, 4 night backpacking trip to the the Wind River range in Wyoming in September...yeah.  Kinda nervous, but super excited.  Anyway, obviously we have to eat on this trip.  For any overnight backpacking/climbing trips Dave and I have done in the past, it has just been Ramen noodles or Backpacker's pantry.  The other couple going with us have been backpacking quite a bit and they like to cook on the trail.  Which is awesome...because I love eating, especially good food.

We have been working out food options for the last couple of months and these chicken and dumplings are a riff on the chicken and flat dumplings my mom makes every winter.  The recipe requires that you only carry dry ingredients and just add water out on the trail. It makes quite a bit of food, is hearty, and best of all, tastes like something you would eat at home.

This recipe works fine on a backpacker's camp stove and would certainly work well if you were car camping and had an awesome mega camp stove so even if you aren't crazy ambitious enough to carry all your stuff on your back for 5 days, you can still enjoy killer chicken and dumplings.  Or heck, make 'em at home, from the comfort of your air conditioned house and eat them on your couch.  Still tasty.

A word of advice from our friends who backpack: write the recipe in Sharpie on outside of the quart zip bag that you have your dumpling mix in.  That way you will remember the recipe and don't have to carry any extra paperwork.

Backpack Chicken and Drop Dumplings

serves 2  hungry people

Broth
3 small chicken bullion cubes (1 cup bullion cubes)
8-12 ounces chicken in a pouch
1 1/2 quarts water
In your pot, dump in bullion cubes and water.  Bring to a boil.  While waiting for the water to boil, make dumplings.

Dumplings
2 cups baking mix (like Bisquick)
1/3 cup powdered non fat milk
2/3 cup water
2 tablespoons dried chives or rosemary (optional)
pepper to taste

At home, in a quart sized zip bag, combine baking mix, milk, and herbs.

On the trail, add water and close the bag.  Massage bag until ingredients are combined.

Once broth is boiling, add in the chicken.  Bring back to a boil.  Cut the corner off of your bag and squeeze quarter sized dollops of dumpling dough into the boiling water.  Boil for 10-12 minutes.  The flour from the dumplings with thicken the soup.  Season with black pepper to taste.  Enjoy!

3 comments:

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