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:
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
- Combine your dry ingredients (flour, baking powder and salt/pepper) in a mixing bowl.
- 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.)
- Stir in the milk until the dough forms a ball. (you might not need the whole cup)
- 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)
- 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.
- 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).
- 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.
- Add chicken and boil a little longer (to heat chicken.)