This Recipe is intended to serve 10 people.
1 (3 to 4 lb) Broiler-Fryer Chicken
2 Quarts plus 1/4 cup Water
1 teaspoon Salt
2 Cups Self-Rising Flour
1/4 Cup Shortening
1/4 Cup Cold Water
1/2 Stick of Butter, Melted
2 Teaspoons Black Pepper
Stew entire Chicken in 2 Quarts of Water, adding two stalks of celery and a chopped onion to the water for flavor. Cook for about an hour, until the chicken is falling off the bone.
Remove the chicken from the pot and save the stock.
Cool the chicken, then remove bones, fat and skin.
Cut chicken into bite sized pieces.
Combine Flour and Salt in a Mixing Bowl.
Cut the Shortening into the Flour using a fork or a masher until the mixture forms coarse crumbs.
Add the remaining 1/4 cup of cold water, a little at a time, working from the center, using your hands to work the mixture into a dough.
Roll the dough out on a solid surface, about 1/8" thick and cut into strips, 1" to 2" long.
Over medium-high heat, bring the chicken broth back to a slow boil. Do not boil rapidly.
With floured hands drop the strips of dough into the slowly boiling broth.
Gently stir the broth after adding several pieces of dough.
Repeat until all the dumpling mix has been used and stir very gently.
Add the chicken, the butter and the pepper to the dumplings and continue to stir gently.
Turn heat to low and allow to simmer for about 10 minutes.
Guilty Pleasures - Chicken & Dumplings
1-31-2008 @1:58PM Lona Henderson said...
I'm 70 years young this year,in April, I'm from NC and only had Dumpling
rolled thin, that's the way my mother made them, once I made Chicken and
dumplings that taste like my mothers. only once ,and working all the time I decided I
would try using pillsbury biscuits (10 in a can) I roll them real thin just like
homemade, not as good as mother made but that's okay nothing I cook is
ever as good as the way my mother made it. Ha
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1-31-2008 @11:34PM mildred patrick said... Try adding 1 cup cream of chicken soup in your chicken and dumplings. very good
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2-04-2008 @1:22AM David in Houston said... My grandmom made chicken and dumplings similar to this, however, I didn't see the cans of sweet milk added at the end.
Dumplings are best when they're rolled out, not dropped. The dropped dough has the consistency of wet biscuits--YUCK!
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2-12-2008 @4:59PM RUSTY said... These comments prove that "What ever Momma said will always remain the Gospel"!!!
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2-12-2008 @5:20PM St.Lucia said... I CANNOT wait to try this recipe.( and I will this weekend when I can give it the time it needs. I'm craving chicken and dumplings) Your story sold me on it alone. I'm in Indiana and I've been testing out chicken and dumplings from various sites trying to recreate the amazing taste I had from a grandmother passed. This has been quite a test, since I'm not from the south, nor am I initially from the United States(born and raised in Germany) but I've been here long enough to know my comfort food is Chicken and Dumplings.
I've only been married about a two years, but both my husband and I consider chicken and dumplings the comfort food of all comfort foods, and for us both I have tried to recreate so many times(even using the sorry excuse of refrigerator biscuits as dumplings, and the god awful bisquick dumplings).
The wonderful comments have made me more than excited to try this chicken and dumplings recipe. I'm sure it will be as good as I remember it being.
Thank you so much for this recipe!!!!
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2-13-2008 @1:16PM Kristy said... Hi , I am from the deep south, Alabama to be exact and this is close to my grandmothers recipe sooooooooo.....it is southern. Thanks Kat! I am gonna try it because it does have a few diffrences from my grandma.
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2-16-2008 @10:18PM Carol said... I am going to try this chicken and dumplin recepie....the only time I tried to make dumplins, I had flour clear back in the bedroom......I enjoy cooking but hate to clean up the mess I make....But I am going to stand by my pan and try to make this for my family....they say the two best selling books in the bookstore are the cookbooks and th ediet books...I think you could write a wonderful cookbook.....let you know how it turns out....pray for our country....love ya...Carol.......hope my dumplins don't turn out to be crumbly!!!
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2-21-2008 @6:34PM Cathy Tilley said... Southern dumplings are rolled out, not dropped by the spoonful
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2-21-2008 @6:36PM Cathy said... Another easy way to make dumplings is to use refrigerated biscuit dough. Just flatten them with a small rolling pin and a little bit of flour. It's just as good as home made
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3-04-2008 @7:04PM Olivia Pettibone said... My great-grandmothers are both from Smithville, Tennessee. Your dumplings are called Rolled Dumplings - most dumpling recipes are a version of the same dough. German Spaetzels, Quenelles and drop dumplings are all basicially the same thing, just a different shape or form. I make my rolled dumplings from scratch but with buttermilk, baking powder, baking soda, salt, pepper and flour. If I am feeling real energetic, I take the dough and put the cooked, chopped white meat inside of the dumplings and roll small amounts of cooked spinach thru the dough - its great!
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3-12-2008 @5:25PM Sonia said... I added a pack of Grace Chichen noodle and escallion and this was wonderful.
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3-13-2008 @9:10PM Matt said... My late Great-grandmother used to make a similar recipe, but with tomato dumplin's. We have never been able to figure out how she did it. (They have never turned out for me.) They were "drop" dumplings cooked in the boiling chicken broth. She would use fresh tomatoes from her garden that she would chop, shred and basically tear apart and then combine with the dumpling mixture. It was the most amazing dish. I have no idea if the dough was Bisquick or something from scratch, but I think the latter. If anyone has a recipe, I'd love to hear from you.
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3-19-2008 @2:24PM CATMSAM said... Here is a great recipie
Pork, fresh sourkraute and dumplings
Roast the pork until you can pull it apart ....add Klausans sour kraute in the cold section in the grocers ... add water to stir and than add some caraway seed to that .....make your batch of dumplins and roll in a ball and put in mixture ...cook on low for about 30 mins and this is very delish ...serve over mashed potatoes with lots of butter ....yummmmy
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3-20-2008 @10:21PM Nancy B said... Actually, the only difference between "dumplings" and noodles is the cut. You can make this same recipe and then roll it out into an eighth-inch sheet and then roll that up like a jelly roll. When you cut it in thin strips across the grain and toss the resulting strips with some flour, you have my grandmother's noodles. If you leave it in a flat sheet and cut it into squares, you have "cut" dumplings. They serve these at Cracker Barrel Restaurants. I have never had drop dumplings in a restaurant. Just at my grandmother's and mother's homes in Illinois. They're all quite good though.
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4-02-2008 @7:22PM Warren said... My people are from Arkansas and this is a true Southern dumpling. It is not like a biscuit,but doughy. El Crawford is talking about something you'd get at Marie Calenders or any buffet. Though both are called "dumplings" I'll take rolled!
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4-23-2008 @5:18PM Peaches said... Hey every one, this recipe sounds alot like my mothers, she also made drop dumplings, and every now and then she would make nuddles, she was from east Texas, its all good.
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11-21-2008 @12:52PM Kath B. said... I'm just one person (who was raised in the North by deeply Southern family), and we'd call this recipe "Chicken and Pastry".
Kath
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5-06-2008 @2:53PM cgrannyrock said... Wow---this is exactly the same way my mama and grandma made their "dumplin's and interestingly they were from KY also-I was born there and grew up on foods like this--I never could make the dumplin's quite like Mama tho', must have been the secret ingredient called "love" put into them
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5-23-2008 @1:26PM Nancy said... Am always looking for new chicken 'n dumpling recipes, but my granny's recipe is the best. She was from the mountains of North Carolina. Her dumplings were made with sel-rising flour, salt, and enough milk to bind the dry ingredients. The dumplings were formed off a tablespoon and dropped into the slightly boiling stew to which she had added a bit of mlk or cream. She said the secret was to drop the dumpling onto a heat bubble. Then cook with lid on for 10 minutes and then lid off for 10 minutes. Heavenly. Have yet to find a better recipe.
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5-29-2008 @5:59PM Don Roberts said... The recipe for dumplings sounds scrumptious. Haven't tried it, bt most assuredly will. Thanks
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