Recipe

Chicken And Dumplings Recipe

Add Step-by-Step Photos	Bondc / All my dishes 1 year ago These are probably not what you think. These are the kind of dumplings I grew up with, not the thick horrors dropped from a spoon, but very tender, rolled dumplings. These aren't hard to make, as long as you follow the directions. Prep:30m Cook:60m Servings:6	Bondc
	chicken dumplings indiana

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Ingredients

1 chicken, or chicken parts (but NOT boneless or skinless)

water or chicken stock

1 onion

1 carrot

poultry seasoning

salt and pepper

1 ½ c. flour

1 ½ c. chicken stock

sage or poultry seasoning

1 t. each: salt and baking powder

1 stick butter

Directions

Cook the chicken:

Cover the chicken, onion and carrot with water (broth is better), bring to a boil, then simmer until done (how long that is depends partly on whether you use a whole chicken, or chicken parts). You'll need about 5 cups stock total.

Discard onion and carrot. Remove chicken and reserve stock. You need a certain amount of fat in the stock to keep the dumplings from sticking together.

Make the dumplings:

When stock is room temperature, mix flour, salt, baking powder, and poultry seasoning (I like LOTS). Add stock: These are not noodles. You want the dough sticky, about the consistency of spätzle dough. If that doesn't mean anything to you, you want it thicker than cake batter, but it shouldn't "hold together" into a dry ball. When you lift the spoon, it should pull some of the dough with it and remain soft and fairly sticky.

Flour your counter generously, and turn the dough out onto the counter. Flour the top of the dough generously and let it sit for fifteen minutes or so. Now, using almost no pressure at all, roll it with a pin (it's very soft, and requires no pressure) until it's about 1/8 of an inch thick. Again, let it rest for about thirty minutes, then cut it into squares.

Add poultry seasoning and butter to stock, and bring to a boil. Now, lower the heat until the stock is simmering, but not boiling (the dumplings really are tender, and will fall apart if they are boiled). Add dumplings 5 or 6 at a time, and GENTLY separate them with a spoon and push them down into the stock before you add more. This prevents them from sticking to each other (as does the fat in the stock). The flour on the dumplings will thicken the stock as it cooks, so you don't want to shake it off. Repeat this process till all the dumplings have been added, then cover and simmer for 30 minutes. Simmer very gently. Don't boil. Very gently break them up two or three times, but IF YOU STIR THEM THEY WILL DISENTEGRATE!

Serve with the chicken pieces, or remove the chicken from the bones and chop then add when the dumplings are done.

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Comments

lil_coop 1 year ago said:
This sounds really good! It's kind of like the recipe my grandmother used to make for us over Christmas. Will be trying out soopn, thanks for posting!

shandy 1 year ago said:
When I lived in the South for a while, dumplings were only rolled. Never dropped. What a big difference! I forgot all about this until you posted the above recipe. I am printing it out as we speak. Good food, warm memories, and friends! I soooo love this site! :D

krumkake 1 year ago said:
Now that's a well written recipe, with instructions that make me feel I can tackle "rolled dumplings"...this sounds wonderful!

pianoman362001 1 year ago said:
Rolled Dumplings are the best. I am from southeast Missouri and my grandmother who taught me to cook was from the hills of Tenn. We always had rolled dumplings. My Aunt - who made wonderful dumplings- used to use biscuits. She would roll them out thin on a floured surface and cut them and let them sit and dry for a hour or so. I have done this and they are good. Plain biscuits are the best - no butter flavored.

vino4dino 9 months, 3 weeks ago said:
My wife would love this. Her parents are from the Tennesee valley and she grew up with chicken & dumplings, only her Mom would take peices of Pilsbury biscuit doe and drop that into the sauce. Her Mom was handicapped, I guess that's why she took this shortcut. Not a bad idea, it actually works well. Of course, this is coming from someone who never had rolled dumplings. I will definately try it.

eleven 8 months, 2 weeks ago said:
I beg to differ - in a friendly way, o'course - but my drop dumplings are lighter than air and more tender than my husband when he's in the mood! lol. I do believe the secret to dumplings is the ingredients, and the mixing technique.