OLD-FASHIONED CHICKEN AND SLICK DUMPLINGS
Southern comfort!
Provided by MARBALET
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Yield 5
Number Of Ingredients 15
Steps:
- Place chicken in a large pot. Add salt and pepper, a dash of cayenne, a bay leaf, and a handful of celery tops. Cover with water, and cook until done. Discard bay leaf. Add vegetables, and continue cooking until vegetables are nearly done.
- Meanwhile, make the dumplings. Mix together flour, 1/2 teaspoon salt, baking powder, chicken fat. Mix in enough water to make a stiff dough. Divide dough into three parts. Roll out, and cut into squares.
- Add 1/3 dumplings to simmering chicken, and cook 5 minutes. Add another third, and cook 5 minutes more. Add the remaining third, and cook 5 minutes longer. Serve.
Nutrition Facts : Calories 1145.8 calories, Carbohydrate 83.4 g, Cholesterol 252 mg, Fat 51.3 g, Fiber 8.9 g, Protein 83.3 g, SaturatedFat 14.7 g, Sodium 660.6 mg, Sugar 9.2 g
THE BEST CHICKEN & DUMPLINGS
Homemade chicken and dumplings from scratch harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. It's one of those types of soup you'll want to eat again and again. -Erika Monroe-Williams, Scottsdale, Arizona
Provided by Taste of Home
Time 1h35m
Yield 8 servings (3 quarts).
Number Of Ingredients 25
Steps:
- In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.
Nutrition Facts : Calories 470 calories, Fat 24g fat (8g saturated fat), Cholesterol 104mg cholesterol, Sodium 892mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein.
CHICKEN AND SLIPPERY DUMPLINGS RECIPE
Provided by eaglezfan6
Number Of Ingredients 10
Steps:
- Rub chicken, inside and out with salt, pepper and paprika. Place chicken in stove top dutch oven 1/3 full with water. Add onion and celery. Bring to a boil and cover. Reduce to simmer and cook for 1 to 1 1/2 hours, ujtil chicken is tender. For the dumplings, mix flour, salt, oil and water a little at a time until soft dough is formed. Knead on floured board until soft, pliable and very smooth. Roll dough very thin and cut into 1 1/2 to 2 inch wide strips approximately 3 inches long. Remove chicken, celery and onion from pan. Raise heat to medium-high and drop dumpling strips, one by one ito boiling water being careful not to let them stick together. Cover and boil dumplings for 10 to 15 minutes.
OLD FASHIONED CHICKEN AND DUMPLINGS
This is comfort food that can't be beat!
Provided by Karena
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Yield 20
Number Of Ingredients 13
Steps:
- In a large pot place chicken pieces and add the chicken stock, onion, celery and 2 teaspoons of the salt. Put heat on medium low and simmer, partially covered, 15 to 20 minutes or until chicken is tender.
- To Prepare Dumplings: In a large mixing bowl beat together the egg and milk. Add 1 cup flour, remaining salt and baking powder and mix all together. Cut the butter into the flour mixture until the mixture is crumbly. Add 1 tablespoon of the parsley and mix. In 6 large spoonfuls, drop dumpling mixture onto the top of the simmering chicken. Cover the pot and let all simmer for 10 minutes more.
- To Make Gravy: Remove chicken and dumplings to a large serving bowl. Cover and set aside, keeping warm. Strain the stock left in the pot, pressing out any 'veggie liquid'. Return stock to pot. Combine water with remaining flour, then stir into the strained stock. Bring all to a boil, stirring constantly, to thicken. Return chicken and dumplings to pot, combing all gently. Serve with remaining parsley.
Nutrition Facts : Calories 399.9 calories, Carbohydrate 8.9 g, Cholesterol 132.8 mg, Fat 25.6 g, Fiber 0.6 g, Protein 31.3 g, SaturatedFat 7.7 g, Sodium 699.5 mg, Sugar 1 g
DELAWARE SLIPPERY DUMPLINGS
This is from the Lord & Hamilton Seaside Inn at Rehoboth Beach, Delaware. I ran across it in "The American Country Inn and Bed & Breakfast Cookbook" while looking for regional specialties to try.
Provided by Acerast
Categories Low Cholesterol
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl combine the flour, baking powder and salt.
- Cut in the shortening with a pastry blender until the mixture forms fine crumbs.
- Stir in enough hot water to make a firm but manageable dough.
- In a 4-quart saucepan, heat the broth to boiling.
- Add the butter; let the butter melt and float to the top of the broth.
- On a floured board, roll out the dough to 1/16 inch thickness.
- Cut into 2 inch squares.
- Drop the dumplings one at a time into the boiling broth.
- Reheat the broth to boiling over high heat.
- Reduce the heat to medium and cook dumplings uncovered until tender, about 15 minutes.
- Spoon the dumplings into a serving dish with some of the cooking liquied and serve.
- Can be added to a variety of soups and broths.
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