HOW DO YOU MAKE DUMPLINGS FOR CHICKEN AND DUMPLINGS RECIPES

Name: Chicken and Dumplings
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4-6 serving(s)
Ingredients: 1 large broiler-fryer chicken, cut up; 2 celery ribs, sliced; 4 carrots, peeled and sliced; 1 medium onion, diced; 1 (14 1/2 ounce) can chicken broth; 2 tablespoons dried parsley; 2 teaspoons chicken bouillon granules; 1 1/2 teaspoons salt; 1/2-1 teaspoon pepper; water; 2 cups flour; 4 teaspoons baking powder; 1 teaspoon salt; 3/4 cup milk; 4 tablespoons oil

CLASSIC CHICKEN AND DUMPLINGS RECIPE | HOW TO MAKE ...

Classic Chicken and Dumplings Recipe | How to Make ... image

My mom made a similar recipe for this comforting dish, and I still remember the wonderful aroma of chicken and dumplings cooking throughout the house. She didn't make it often, but when she did, what a treat. I especially loved the light, tender dumplings, which is still my most favorite part of this dish. (In a pinch, Bisquick dumplings are also very good). For those of you, like my good friend Cindy, who like a more Southern style of dumpling (heavier, chewier), the recipe is at the bottom. This recipe is from Steph's Country Kitchen Goodness. This is my favorite website for recipes.

Total Time 3 hours

Prep Time 30 minutes

Cook Time 2 hours 30 minutes

Yield 4-6 serving(s)

Number Of Ingredients 15

Ingredients

1 large broiler-fryer chicken, cut up
2 celery ribs, sliced
4 carrots, peeled and sliced
1 medium onion, diced
1 (14 1/2 ounce) can chicken broth
2 tablespoons dried parsley
2 teaspoons chicken bouillon granules
1 1/2 teaspoons salt
1/2-1 teaspoon pepper
water
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
3/4 cup milk
4 tablespoons oil

Steps:

Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken.
Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.
Remove chicken and let stand until cool enough to handle.
Remove skin from chicken and tear meat away from bones.
Return meat to soup; discard skin and bones.
Add more salt and pepper to taste, if desired.
Return soup to a simmer.
In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
Drop by tablespoonfuls into simmering soup.
Cover and simmer for 15 to 20 minutes.
Serve immediately.
Yield: 4 to 6 servings.
*SOUTHERN STYLE DUMPLINGS (heavier and chewier) 2 cups flour, 1 cup chicken broth, 2 tsp baking powder, 2 beaten eggs. Combine flour, broth, baking powder and eggs; mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.

Nutrition Facts : Calories 936.5, FatContent 51.6, SaturatedFatContent 13.1, CholesterolContent 179, SodiumContent 2641.1, CarbohydrateContent 61.1, FiberContent 4.5, SugarContent 5.2, ProteinContent 54.4

HOMEMADE CHICKEN AND DUMPLINGS RECIPE - HOW TO MA…

Homemade Chicken and Dumplings Recipe - How to Ma… image

Chicken and dumplings can be a little difficult to get right, but the flour and cornmeal in this recipe help prevent gloopy flour balls.

Provided by Ree Drummond

Categories main dish soup

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 8 servings

Number Of Ingredients 21

Ingredients

2 tbsp. butter
2 tbsp. olive oil
1/2 c. all-purpose flour
1 whole chicken, cut into pieces
Salt and pepper
1/2 c. finely diced carrots
1/2 c. finely diced celery
1 whole medium onion, finely diced
1/2 tsp. ground thyme
1/4 tsp. turmeric
6 c. low-sodium chicken broth
1/2 c. apple cider
1/2 c. heavy cream
For the dumplings:
1 1/2 c. all-purpose flour
1/2 c. yellow cornmeal
1 tbsp. (heaping) baking powder
1 tsp. kosher salt
1 1/2 c. half-and-half
2 tbsp. minced fresh parsley (optional)
Salt as needed

Steps:

Sprinkle chicken pieces with salt and pepper, then dredge both sides in flour. Melt butter in a pot over medium-high heat. In two batches, brown chicken on both sides and remove to a clean plate. In the same pot, add diced onion, carrots, and celery. Stir and cook for 3 to 4 minutes over medium-low heat. Stir in ground thyme and turmeric, then pour in chicken broth and apple cider. Stir to combine, then add browned chicken. Cover pot and simmer for 20 minutes. While chicken is simmering, make the dough for the dumplings: sift together all dry ingredients, then add half-and-half, stirring gently to combine. Set aside. Remove chicken from pot and set aside on a plate. Use two forks to remove chicken from the bone. Shred, then add chicken to the pot. Pour heavy cream into the pot and stir to combine. Drop tablespoons of dumpling dough into the simmering pot. Add minced parsley if using. Cover pot halfway and continue to simmer for 15 minutes. Check seasonings; add salt if needed. Allow to sit for 10 minutes before serving. *Adapted from Gourmet Magazine

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