sounds like my grandmother's chicken ' dumplings, but she left the chicken in the pot while gently boiling the dumplings .... no need for butter.
Have you all a recipe for Lane Cake make with rum?
Myra

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HOT RISE FLOUR is very important for the best silky dumplins!

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Myra - I have a recipe for Lane Cake, but haven't tried it yet. Any chance you'd be willing to share yours? I'd me most grateful!

Thanks so much.

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My family has made this for yrs But we always add milk at the end to make the whole thing creamy. After you put the cubed chicken in the pot. We add milk after the dumplings are cooked. Not water try it that way tastes much better

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I love to get good old fashioned recipes and would love to get the
ones discussed here. I love chicken and dumplings but the recipe
I use seems very heavy and not at all how your recipe is described.
Thanks, Carol

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Sundays were always chicken and dumpling days. Mom made our a little different. She would cut up the chicken and boil it with water, milk , butter and onions... After the chicken had cooked she would dip it in buttermilk then shake it in a bag of flour salt and pepper and fry it in Criso. She called it dry fried chicken and boy was it good. Her dumplings always had a bit of baking powder in the and she dropped them by spoonful into the boiling chicken broth , covered and cooked on low for ten minutes then uncovered and cooked ten minutes more...YUMMMMMMMMM I can taste them now.

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Your chicken and dumplings sound wonderful,in this area it souinds like what the Penna. Dutch call chicken pot pie. They do not use a pie crust they use homemade noodles or wide Pa dutch noodles and it is also wonderful.Sure making my moth water.

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Teresa....That milk thing does work out better,my mom does the exact same thing..Alot more flavor.

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I want that Hungarian Goulash recipe!!! The chicken was delicious. Have never tried it from scratch. Was not as difficult as I thought it would be.

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If you want to cheat on the dumplings,,,,get a roll of buttermilk biscuits,,,,,half or quarter each one and add to boiling broth, cover and cook for the suggested time on the biscuits.

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i like a good old fashion water sandwich with a side of spit and a tall glass of Watch your Mouth Stupid

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Chicken and Dumplings were a Sunday dish when I was growing up and now am 78 yrs old. We never added milk, the dumplings made it creamy enough if you didn't have too much broth in the pot. Although my family always added the whole chicken in pieces, I bone the chicken after it is fully cooked and then place it in the dumplings when they are almost done. My family loves them and a little black pepper needs to be added to broth when cooking the chicken.

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Mmm, sounds good. My grandmother made very similar chicken and dumplings, but she always used to put the dumplings in the freezer briefly after they were rolled out -- it helped them hold together better when they went in the pot.

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I will try this recipe. It's very much like my own except that we use a little chicken broth. I learned to cook very, very young from my Grandmother in Mt. Airy, North Carolina. Simple and good...she always said.
I am looking for a recipe for homemade vegetable beef soup with everything but the kitchen sink in it...LOL I have lost mine and if anyone has one they are willing to share, I'll treasure it and always give credit to you when I make it. Thanks...Pam

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These are noodles to me, not dumplings and I am from Minnesota. Dumplings are completely different here, but the recipe still sounds fabulous!

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These to those in that area may be the best since night baseball, but,
instead of mixing shortning or lard like a pie crust,
take.... Do this in a mixer
6 whole eggs
1/4 cup water
beat together until just turn color, 1-2 minutes
add all purpose flour cup at a time until you get
good dough.
Pull out 1/3 of dough and roll out on floured surface real thin (1/8" or less)
Use a pizza cutter or knife and cut into 1" by 2" strips
Drop into boiling mixture of finished mixture of broth, celery, onion,
and pulled chicken.
Bring back to a boil, stirring to keep from sticking.
Lower heat to real LOW
Cover and let simmer 2 hours , stirring often to keep
from sticking to bottom of pot.... check often
Taste for need of additional salt and pepper,
You will not have tasted anything this good.
E-Mail me at Angusbred@aol.com.......let me know or
to ask more questions........................

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The Lane Cake was my family's traditional Christmas cake (in addition to all of the other cakes, pies, candies, etc.) as was the Orange Date-Nut Cake was for Thanksgiving! Both YUMMY!

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Do yourselves a favor and add some peas and corn - fresh or frozen, sauteed mushrooms, cooked carrots - added to chicken and broth for the remain 20 minutes before removing chicken and/or whatever other veggies you like, like sauteed onions. It will be so much better!
Also, add the triumvirate - carrots, onion and celery - in large pieces, to the chicken and water (I use canned broth to poach in) when poaching the bird. It will add so much more flavor to the stock! Discard these veggies after chicken is removed.
Remove the lid and bake the "Chicken with Vegetables and Dumplings" until they are a golden brown for something a little different. You can use any store bought biscuits for this. Make sure to bring it all to a boil before adding biscuits/dumplings or it will not cook through.
I add cornstarch to the stock to thicken it slightly. Make sure to taste it to correct the seasonings before you add the dumplings!
I add sherry to the broth to give it a distinctive flavor. Add it after poaching the chicken and before assembling it and cooking the dumplings.

I've been making this for a very long time now and love it any which way. It's not too difficult - only time consuming, and it is always delicious. With the veggies, it is a complete meal! Everyone will love it and you can serve a bunch if you like.

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Dumplings are supposed to be round and fat, light and doughy. Bits of the dough is supposed to come off the dumplings, and thicken the broth. Chicken Pot Pie
is made with wide noodles, or homemade dough, and keeps it shape when cooked in the thick broth. Every part of the country has their own way of making things...that's what makes the USA so special!!!

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I have not got to try this vet, but it sounds ohhhhhhhhhh soooooooooo
good.the ladies in my church are putting together a recipe book, would it be possible to include this in that book?

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