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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.
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7-14-2007 @6:59PM Mary Webb said... My mother-in-law was a great cook and made chicken and dumplins both ways. She said the rolled and sliced dumplins were called "poor man" dumplins because you could spread the dough farther and make more dumplins.
Anyway, this recipe sounds delicious and I will try it.
Thanks.
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7-14-2007 @7:03PM Robert C. Lillie said... Good recipe. This is a truly Southern dumpling. I was born in Indiana and my grandma taught me how yo make Chicken and noodles, which is flour , egg and water, rolled very thin, dusted wuth flour and rolled up, like a jelly roll. Then cut into 1 inch pieces. Unroll the pieces, to their full lenght, allow to dry a short time and drop into simmering broth. If you add salt, to the dough the noodles will be tougher. Cooking time has to be adjusted at high altitude, since water boils at 180, here, instead of 212. Grandma's dumplings were the drop, biscuit dough type. Dropped on the chicken and broth, covered for 15 to 20 minutes and uncovered for about 10 minutes more. These dumplings are delicious, dropped on simmering fruit, like cherries, peaches, apples or berries. Cook the same method as the chicken and dumplings (Northern) and server warm with cream, milk, ice cream, etc. Wonderful dessert.
Pretty much depends on where you were raised. I have lived in the North AND the South, and it's all great, just different.
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7-14-2007 @7:01PM Valerie said... Hey, Kat! Thank you so much for this recipe!!! This is exactly the way my Granny Mims in Moultrie, Georgia used to make Chicken and Dumplings. I used to LOVE her Chicken and Dumplings, but I never got the recipe. Now that I have a family of my own, I have wanted to make it for them, and now I can. Thank you!
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7-15-2007 @11:04AM Harry Peebles said... Kat - As much as I look forward to the chicken/dumpling meal, I am also intrigued by your mention of your father's recipe for Hungarian Goulach. I have been reviewing about 10 different recipes (all of them different) but none seem to duplicate the real thing that I have enjoyed on previous trips to Vienna and Budapest. What are the chances of me getting your Dad's recipe?
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7-14-2007 @7:11PM Pat said... Hi Kat, that is truly the southern recipe for chicken & dumplings. I am also from N.C. and I have fond memories of my mother cooking Sunday dinner of this same recipe. Her only difference, after cutting the dough, she would cover them to set for about 20 minutes before dropping them in the broth. Thank you for sharing.
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7-14-2007 @7:15PM susan said... Could you please be vrey, very specific about what you mean by shortening? What brand, if possible. Thanks.
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7-14-2007 @7:19PM Winnie said... I am from the deep south; dumplings are dumplings, whether rolled or dropped. My personal favorite is rolled dumplings and the recipe seems to be the same and everyone does enjoy the sweet tea.
.
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7-14-2007 @7:29PM KT James said... Oh the memories.........my "memaw", born and raised in North Alabama, for Thanksgiving and Christmas made chicken and dumplings that were the best I have ever had. My Aunt took over the making of the dumplings after Memaw passed away and I've yet to replicate either. They would also save the leftover rolled out dough (what wouldn't fit into the pot) and bake it until it was golden and crispy. All of my cousins and I would race to be the first ones in line for dinner, then race to get back for seconds before it was all gone. Great recipe and great memories, thanks Ya'll!
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7-14-2007 @7:31PM Elizabeth Ann Wallace said... Hi.
I am from N..C. too. I remember my mother making these dumpling. I still make some once in awhile. As our family grew up and moved out I don't make them much. A lot of people around here make their doumplins out of can biscuits but I don't like them as well as I like homemade ones.
Ann
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7-14-2007 @8:17PM Elizabeth Ann Wallace said... Hi,
I love chicken & dumplings. My mother used to make them when I was a little girl. I make them sometimes but since my boys are all grown and moved out I don't make them much any more.
I know I will enjoy your recipe. I am from N.C. too. So we grew up on good southern cooking.
Ann
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7-18-2007 @6:27PM Sandra from Florida said... If anyone has the recipe for Lemon Chiffon Icebox Pie, please post
here, please, this is the old one popular in the 1940's. It was not made from sweetened condesed milk, but was light as air, and was poured into pie pan lined with vanilla wafers, and not baked, just mixed from lemon juice, eggs, knox geletin, milk, sugar, and vanilla wafers. My mother and grandmother made this in Orlando, Florida in the hot summer, and it was so refreshing and light, the perfect ending to a light summer meal. Everyone would love it, if you like lemon, and not overly sweet. I hope someone has it in an old recipe book,
Thanks, Sandy
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7-14-2007 @7:59PM Rev. Thomas Frisby said... I have bnot got to try this yet, but it sounds OHHHHHHHHHHH so good, the ladies in my church are puting together a recipe book, would it be ok if I include this in that book
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7-14-2007 @8:07PM glenda said... Ours is a little different as we mix egg and flour and broth, roll out and also cook in broth. Here they are called slick dumplings. And we use chicken mostly but is as good with beef. A total family favorite.
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7-14-2007 @8:29PM Pattie said... I have never heard of a Lane Cake. I would like to know what kind of cake this is, so I can find a receipe for it. I too grew up on grandmothers chicken and Dumplings. If you are in a hurry ,Walmart sells the premade dumplings in the frozen section and they really good
Patti
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7-14-2007 @8:34PM Violet Patrick said... My mother made egg noodies, not the same thing as rolled out dumplings. My sister in law made rolled dumplings. She was fromMississippi. My mother was from Colo. They are both wonderful. I plan on trying this recipe, tomorrow.
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7-14-2007 @10:09PM Kat K. said... Hey all! I'm absolutely LOVING reading what everyone has to say, and I'll write back more later, but wanted to say that yes - my Dad will be sending his Hungarian Goulash recipe along, and I'll be calling my lovely Mother In Law tomorrow to find out exactly what sort of shortening. I'll pass that along as soon as I find out.
My husband and I are spending the evening grilling ribs and entertaining our friends, the Daous, who made the chicken & dumplings for us. We're all just thrilled that y'all are sharing your memories, and perhaps gonna let the dish live on with your own families.
Oh - quick update - apparently, the shortening is plain ol' white Crisco. Hope that helps!
Love & Grits,
Kat (who wrote the piece)
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7-15-2007 @10:47AM Bill B. said... Hi Kat,
Thanks for the memories.
This is very much like the chicken 'n dumplings my grandmother made. (She added a couple cut up carrots to the cooking chicken)
As a little boy I was never later for dinner when "Nana" made her "slippery dumpling"
El Crawford can call them noodles if he want to but this IS a dumpling recipe.
I may not be form the south but I have family in Georga, so if I want some Southern cooking I know who to call.
I have a sudden craving for some Chicken and dumplings.
Excuse me I need to go grocery shopping!
Bill
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7-15-2007 @6:52AM Mimi said... Born in Ellijay, GA in the N GA mountains, this is the way I remember and love 'chicken and dumplings'. Kat's recipe is almost identical to how my grandmother made them....I have her recipe written out in her own handwriting. If still alive she would have been 121 now. My mother-in-law made wonderful chicken and noodles, also very similar but rolled out in longer and thinner strips and left out to dry overnight before cooking...and then they were served over mashed potatoes! She learned this when she lived in Ohio.
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7-15-2007 @9:12AM bill said... what happened to the goulash recipe she spoke about in the article ?
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7-15-2007 @10:38AM Brenda said... Hey Y'all,
I am so glad to get this recipe. My Mom and Mamaw (from Big Rock, VA) used to make these. They are both gone now and Mom never wrote the recipe down and I was to arrogant as a teen to learn how to make it. I have found memories of Mom tearing the paper grocery bag in half and putting flour on it. I always knew what was coming! I had found one recipe that was pretty close, but this sounds more like what Mom made. I now live in PA Dutch Country and found out about the Chicken Pot Pie thing, maybe I'm wrong, but it's no where near the same! At least not at the restaurants by me (Lebanon County.) Will have to try this very soon!!
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