The weather has finally taken a turn for the cooler in the Houston, Texas area, and last night, we decided that we wanted dumplings.  The night before, we had a rotisserie chicken, and it was so big that we had a lot of leftovers.  I pulled it out of the fridge, use the bones to make the chicken stock, and cubed the rest of the chicken for my dumplings.

Once the water was boiling, I added a mix of flour and cold milk for a thickener.  I don’t know about you, but we like our dumplings to

Had I been thinking, I would have pulled out a better camera to take the pic, but this is all I ended up with! Next time, I'll get a better pic!

be creamy, not watery!

I tossed in a bag of frozen mixed veggies, and it hit me!  You see, my grandmother on my dad’s side, for as long as I can remember has taken a shortcut making dumplings by cutting tortillas into squares.  They’re not as hearty as making your own dumplings, but they’re surely good.

I pulled out a bag of the original Flatout Flatbread, and went to cutting!  I tossed everything into the pot and let it boil for about 30 minutes!

Now, I can’t tell you an exact recipe, but what I can do is tell you to take your favorite dumpling recipe and substitute the Flatout Bread for whatever you normally use for dumplings.  Yes, the dumplings are a bit thing using the flatbread, but it’s ok!  They tasted great.  If you want a thicker dumpling, I’d suggest using the Flatout Foldits, because they are a bit more hearty and will make for more chunky dumplings!