Home Made Chicken and Dumplings

I have been craving some good, old fashioned, chicken and dumplings.  A southern comfort food if there ever was one.  I’m just an okay cook, and I’ve never been able to master the art of the dumpling.  I tried drop dumplings made from biscut dough, but they always turn out tasting doughy and uncooked.  I’ve tried using dry pasta in the place of dumplings, but the broth never made the great gravy that I like in chicken and dumplings.



I was considering just giving in and buying a can of Dinty Moore dumplings, but they are not old fashioned and they do not taste like “home.”

So I decided to try one more time.

I found a simple recipe, and tweaked it a little to fit my taste more.  Turns out to be really good!

Here is what I did:

Chicken and Dumplings

INGREDIENTS

about 3 cups of cooked chicken (I used the meat from a small rotisserie chicken)
3 cups chicken broth
3 cups water
2 cups flour (plus extra)
2 Tbs. butter
1/2 tsp. baking powder
salt and pepper to taste
a cup of milk



DIRECTIONS

  1.  Combine your dry ingredients (flour, baking powder and salt/pepper) in a mixing bowl.
  2. Cut in your butter.
    (To cut in your butter you literally cut it into small pieces.  Put those pieces in your flour and coat them well.  Then further smush them with a for or a pastry cutter until the butter is broken up and distributed evenly though the dough.)
  3. Stir in the milk until the dough forms a ball.  (you might not need the whole cup)
  4. Now this is where the extra flour comes in.  You should heavily flour your work surface, and turn the dough out on it.  Using a heavily floured rolling pin, roll the dough out flat.  (the excess flour keeps your dough from sticking to everything, but also serves another purpose you’ll see later)
  5. Now, using a knife or pizza cutter, cut your dumplings.  You can make them as large or as small as you want them to be.  2×2 would be an average size.
  6. If you are cooking them now, use a floured spatula to put on a floured plate.  You can stack them in layers, just make sure to add more flour between the layers.  If you are going to freeze then for later use, put them on a cookie sheet between layers of waxed paper (heavily floured of course).
  7. Pour your broth and water into a large pot and bring to a boil.  Add your dumplings into the boiling broth one at a time, stirring constantly to keep them from clumping together.  Once they are all in continue to boil 20 to 30 minutes, or until the dough tastes done. This is where all that extra flour really comes into play.  It thickens the broth into a nice gravy.
  8. Add chicken and boil a little longer (to heat chicken.)

 






  • Comments

    1. Profile photo of Rex Trulove
      Rex Trulove

      I’ve always loved chicken and dumplings and have never made it as good as my mother. However, it is simply too hot for me to make any. I did come up with a recipe for it, though not as good as Mom’s (and she took her secret with her to her grave), but I probably won’t have any until early November, when it has cooled down. 🙁

      1. Profile photo of Nona
        Nona Post author

        Nothing will ever be as good as moms. Or, in my case, Aunt Lavins. But…I was in need of some comfort food.

    2. Profile photo of Eva James
      Eva James

      Those sound good. My grandmother always just used eggs and flour. Amount of eggs is according to how big a pot you want to make then just mix flour in until the dough is stiff. Other than that its the same as you did. Roll out cut and boil

    3. Profile photo of Andria Perry
      Andria Perry

      I make them the sloppy way but that is another post.

      I would have loved a bowl for these for dinner!

      I shared this article by tweeting, face, G+, pinned, stumbled and tumblr`ed 🙂

    4. Profile photo of Kyla Matton Osborne
      Kyla Matton Osborne

      This is very different from the dumplings I’ve made. Ours are dropped from a spoon, so I’m not sure you could freeze them. And they have to sit on top of something solid, so they’re not sinking into the liquid. You want them to sort of dry out and puff up during the cooking.

      I’ll have to try your recipe out! I love the idea of freezing them for later 🙂

      1. Profile photo of Nona
        Nona Post author

        Well, most of my family won’t eat anything I cook. I do share with my mother in law quite often though.

        She got half of these dumplings. And half a loaf of fresh baked bread today.

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