OLD-FASHIONED CHICKEN AND DUMPLINGS
Old-Fashioned Chicken and Dumplings is a super simple recipe. Flat strips of dough simmered in a yummy broth with tender chicken.
Provided by Brandie @ The Country Cook
Categories Main Course
Time 1h20m
Number Of Ingredients 8
Steps:
- Preheat oven to 350F degrees. Spray a baking sheet with nonstick cooking spray.
- Place chicken breast on the baking sheet and Drizzle a little olive oil on the chicken and season with salt and pepper.
- Bake chicken for about 45 minutes. Once the chicken is cooked, shred it with two forks.
- Pour 2 quarts of chicken stock or broth into a large pot and start warming it up on the stove top while you make the dumplings..
- In a medium bowl, combine flour and baking powder. Then add in cubed butter.
- Combine using your fingers, fork or pastry cutter.
- Pour in the milk. Mix it all together.
- Dust your counter with a generous amount of flour. Place dumpling dough on the counter and dust it with more flour.
- With a rolling pin, roll the dough out to about 1/4" thickness. Be sure to add flour as necessary to keep it from sticking underneath or to your rolling pin.
- Using a knife or a pizza cutter, start cutting out your dumplings into squares.
- Dust dumplings with a bit more flour. The extra flour is all gonna help keep them from sticking but will also thicken your chicken broth some as well when you add them to the pot.
- Bring chicken broth up to a boil. Add in shredded chicken and stir.
- Begin adding dumplings one at a time so they don't all stick together. Stir frequently while adding them.
- Allow dumplings to cook for about 15-20 minutes. You should notice your broth starting to thicken (from the extra flour) and your dumplings may start to sink a little to the bottom because they are soaking up the broth.
- Take one out and taste test it. It shouldn't have a doughy taste anymore.
Nutrition Facts : Calories 348 kcal, Carbohydrate 35 g, Protein 17 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 56 mg, Sodium 1246 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
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.
D' BEST CHICKEN N' DUMPLINGS
This is the best recipe for OLD TIME TASTE, DOWN HOME COOKING chicken and dumplings. For some of us that like getting our hands dirty when cooking, you will love this recipe. Old fashioned, hands on experience. This recipe won a blue ribbon and 500 dollars in a cooking contest. I hope you enjoy it.
Provided by SIS T
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 4h25m
Yield 6
Number Of Ingredients 13
Steps:
- In a large bowl, sift flour, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 2 hours or overnight.
- Remove the skin from the breast, thigh and back of the chicken, but leave it on the legs and wings. Season chicken with seasoning salt, and place in a large stock pot. Pour in water. Add onion, celery and margarine. Bring to a boil, then reduce heat to simmer. Cook for about 1 1/2 hours, until chicken falls off the bone.
- On a lightly floured surface, roll one ball of dough to about 1/8 inch thick. Cut into 2 inch squares. Drop into simmering broth, and let cook for about 2 minutes. Stir gently to prevent sticking; add more water if needed. Season broth while dumplings are cooking with salt, pepper and poultry seasoning. Simmer for about 15 minutes, or until dumplings are cooked through.
Nutrition Facts : Calories 990.2 calories, Carbohydrate 49.4 g, Cholesterol 227 mg, Fat 58 g, Fiber 2 g, Protein 63.1 g, SaturatedFat 15.5 g, Sodium 936.4 mg, Sugar 0.7 g
CHICKEN AND FLUFFY DUMPLINGS
This is an old-fashioned northern style recipe. Very homemade, very easy and very tasty. I can't remember where I got it, but I believe it was from one of those little cookbooks you pick up in the checkout line at the grocery store.
Provided by Deely
Categories One Dish Meal
Time 2h30m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- Combine the first 8 ingredients in a large pot.
- Simmer covered, 1 to 1 1/2 hours or until chicken is tender.
- Skim off fat.
- DUMPLINGS.
- Combine dry ingredients.
- Stir in remaining ingredients.
- Drop by tablespoonfuls onto hot chicken and boiling stock.
- Cover tightly and return to boiling.
- Reduce heat to a simmer, Do Not Lift Cover.
- Simmer 12 to 15 minutes or until dumplings are dry and fluffy.
- Arrange dumplings and chicken on a platter.
- Strain broth.
- GRAVY.
- Combine flour and water, blend till smooth.
- Bring 4 cups reserved broth to boiling, add flour mixture.
- Bring to boil and cook till thickened.
- Add salt and pepper.
- Pour over chicken and dumplings.
CHICKEN & DUMPLINGS -NORTHERN STYLE (DOUGH BALLS, NOT FLAT N
This is my mom's recipe, one of the very few comfort foods I still insist on when we get together. I live in the south now and their version of Chix & dumplings is with noodles, blah! I double up the dumplings portion of this recipe, but that's because it's my favorite part and I could eat just them and be happy as a clam. I've tried making many other recipes, trying to cut out a couple of ingredients, but it is never as scrumptious. Make enough to have leftovers. Be gentle to the dumplings and they can survive another heating or 2. I've even frozen them before and some survived.
Provided by Chef C.S.
Categories One Dish Meal
Time 2h45m
Yield 35-40 dumplings, 8 serving(s)
Number Of Ingredients 17
Steps:
- Combine in a large dutch oven or covered pot, the skinned chicken, the chicken broth + 3 or more cups of hot water (enough to completely cover the chicken). Add celery, onion, parsley, bouillon cubes, salt and pepper.
- Cover and simmer for 1-1/2 hours (depending on the size of the pieces) or until tender enough to pull of the bone.
- Remove chicken and let stand until cool enough to handle. Pull meat off bones and add meat back to pot.
- If you want your broth to be gravy-like (recommended, but optional): this doesn't need to be exact:.
- For each cup of broth, blend 1 T flour and 3 T water or milk to form smooth paste.
- Gradually stir this into broth.
- Add carrots and return soup to a simmer.
- DUMPLINGS:.
- In a mixing bowl, sift flour, baking powder and salt together. Add parsley.
- With 2 knives, scissor fashion, cut in the shortening until it looks like very coarse corn meal.
- With fork, lightly mix in milk to form soft dough, stirring as little as possible. Be sure not to add too much milk so you can roll the dumplings into balls in your hands.
- Turn broth down to a simmer.
- Drop by tablespoon size or slightly larger, into the stew.
- Simmer 1 side of dumplings about 12 minutes, uncovered.
- Gently turn over with a spoon as many as possible and simmer another 15 minutes, COVERED.
- Serve immediately, being gentle with the dumplings.
Nutrition Facts : Calories 823.6, Fat 55.1, SaturatedFat 15.3, Cholesterol 173.4, Sodium 1482.7, Carbohydrate 31.5, Fiber 2.5, Sugar 3, Protein 48.2
NORTHERN-STYLE DUMPLINGS
Provided by Nina Simonds
Categories dinner, project, appetizer, main course
Time 55m
Yield 50 dumplings, or six to eight servings
Number Of Ingredients 12
Steps:
- Place the minced cabbage in a bowl, add the salt and toss lightly to mix evenly. Let sit 30 minutes, then grab handfuls of the cabbage and squeeze out as much water as possible.
- Return the cabbage to the bowl, add the ground pork, minced Chinese garlic chives or leek mixture, the 2 1/2 tablespoons of soy sauce, sesame oil, rice wine, ginger root and 1 tablespoon of the cornstarch. Stir vigorously to combine evenly.
- Place a teaspoon of the filling in the center of a dumpling skin. Moisten the edge of the skin with a little water. Fold skin over to make a semicircle (opened edges should be up). Use the thumb and index finger to form small pleats along one edge. Press the other edge against it to seal. Or simply press the edges together, without the pleats. Arrange the finished dumplings on a cookie sheet that has been dusted with remaining cornstarch.
- In a large pot, heat 3 quarts of water until boiling. Add half the dumplings, stir and return to the boil. Let boil for 5 minutes, then remove with a handled strainer or a slotted spoon. Bring the water back to a boil, add the remaining dumplings and cook as above.
- Mix the 1/2-cup soy sauce and chopped garlic to make a dipping sauce.
Nutrition Facts : @context http, Calories 749, UnsaturatedFat 8 grams, Carbohydrate 120 grams, Fat 14 grams, Fiber 4 grams, Protein 32 grams, SaturatedFat 4 grams, Sodium 2352 milligrams, Sugar 1 gram, TransFat 0 grams
GRANDMOTHER'S CHICKEN 'N' DUMPLINGS
While I was growing up, my grandmother could feed our whole big family with a single chicken-and lots of dumplings. -Cathy Carroll, Bossier City, Louisiana
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Place the chicken, carrots, celery and onion in a large Dutch oven or stockpot. Add water, vinegar and salt (adding more water, if necessary, to cover chicken). Bring to a boil. Reduce heat; cover and simmer until meat nearly falls from the bones. Remove chicken from broth; allow to cool. Strain broth, discarding vegetables and seasonings. , Remove meat from bones; discard skin and bones. Cut meat into bite-sized pieces; set aside and keep warm. Set aside 1 cup broth; cool to lukewarm., To make dumplings, combine flour and salt. Make a well in flour; add egg. Gradually stir 1/4 cup reserved broth into egg, picking up flour as you go. Continue until flour is used up, adding additional broth as needed, and dough is consistency of pie dough. Pour any remaining reserved broth back into stockpot. , Turn dough onto a floured surface; knead in additional flour to make a stiff dough. Let dough rest for 15 minutes. On a floured surface, roll out dough into a 17-in. square. Cut into 1-in. square pieces. Dust with additional flour; let dry for 30-60 minutes. , Bring broth to a boil (you should have about 4 quarts). Drop dumplings into boiling broth. Reduce heat; cover and simmer until a until a toothpick inserted into center comes out clean (do not lift the cover while simmering), about 10 minutes. Uncover; add reserved chicken. Stir in pepper.
Nutrition Facts : Calories 310 calories, Fat 9g fat (2g saturated fat), Cholesterol 114mg cholesterol, Sodium 981mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 34g protein.
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