Chicken Dumplings from scratch?!


Question: Chicken Dumplings from scratch!?
My great-grandma made the BEST Dumplings from scratch, rolled them out & everything!.!.!.She passed away this year and no on can find her recipes!. Wondering if anyone knows how to make them from scratch!? Www@FoodAQ@Com


Answers:
I unfortunately do not have a recipe with measurements, however I do make chicken and dumplings from scratch and they are all the rave at my house!. I will do my best to tell you how!.

First I take a whole chicken (cut into pieces) and boil in a stock pot full of water (you can use only breasts, or thighs if you prefer)!. To the water I add about 3/4 to one jar of chicken broth granules!. Taste the broth and add more if you feel the need!. Boil until chicken is done (about 45 minutes)!.
Next take out some of the stock to make your dumplings!. This is where it gets "sticky"!. Start with about 2 cups, but you will probably need more, let it cool until you can handle the heat as you should mix it by hand!. Add flour to the stock until it is no longer sticky, but not cracking!. This is the process that I still haven’t perfected!.
Once your dough is at the right consistency roll it out using a floured rolling pin and surface!. Roll out the dough until it is about as thick as a pre-made pie crust (or thicker if you like fat dumplings)!. Cut the dough into 1in strips and then crosscut these strips about every 2in!. (Or you can cheat as I do, just pull small pieces from the ball of dough and add to the stock, they aren't as pretty but they taste just as good and aren't as time consuming to make)
Bring the stock back to a boil and add the dumplings stirring constantly!. After all the dumplings have been added, start to strip your chicken pieces, leaving behind the bones and skin!. Add the chicken to the pot and cook an additional 10-20 minutes depending on how well done you want your dumplings (I like mine a little bit "doughy")

The extra flour on the dumplings mixed with the stock gives it that creamy "gravy" like texture to the stock!. If the consistency is not as you like you can add more water or flour to get it as you like it!.

I hope you enjoy this recipe as my husband and I have for years!. (They are great served up with some homemade biscuits!)

Www@FoodAQ@Com

BEST HOMEMADE CHICKEN DUMPLINGS

1 whole chicken
2 Knorr chicken boullion cubes
1 can cream of chicken soup
1 can cream of celery soup
1 5 oz can evaporated milk
1 small onion
1/2 package of frozen peas and carrots
1 can 10 count biscuits
whole milk
salt and pepper

Boil chicken until done, remove from water and remove skin and de-bone, separate into small pieces!. Drain off any grease from leftover chicken broth!.

Add 2 bouillon cubes and stir over medium heat!. Return chicken pieces back to broth!. Pour in 1/2 cup of whole milk!. Add salt and pepper to taste!.

Add 1/2 package of frozen peas and carrots!. Dice onion and add!. Pour in cream of chicken soup and cream of celery soup; stir well!.

Simmer for 10 minutes over medium heat!. Add biscuit dumplings, each one separated into 2 pieces and cut in half!.

Boil until dumplings are done 10-15 minutes!. Add evaporated milk and stir gently!.

Cook on medium heat for 10 minutes more, then serve!.

Makes about 8 - 10 servings!.Www@FoodAQ@Com

Here's a great "home made" Chicken 'N Dumplings Recipe!.

Ingredients:

Base:
* 2-1/2 to 3 lb!. Chicken (whole)
* 4 C Water
* 2 C Chicken broth
* 1 Carrot, roughly chopped
* 1 Medium onion, cut into quarters
* 1 Stalk of celery, roughly chopped
* 1/2 t Salt
* 1 C Milk
* 1/4 t Freshly ground pepper
!.
Dumplings:
* 2 C All-purpose flour
* 1/2 t Baking soda
* 1/2 t Salt
* 3 T Shortening
* 3/4 C Buttermilk

Preparation:

Place the chicken in a Dutch oven, and add the water, broth, carrot, onion, celery and salt!. Bring to a boil, cover and lower heat!. Simmer for 60 to 70 minutes, or until tender and chicken is done!. Remove chicken and allow it to cool enough to handle!. Remove the carrot, onion and celery pieces from the broth and discard!. Reserve the broth!.

Bone the chicken, discarding all skin and bones, and cut meat into bite-size pieces!. Set aside!.

The Dumplings:

Combine the flour, baking soda and 1/2 teaspoon salt; cut in the shortening with a pastry blender or two knives until mixture is consistency of coarse meal!. Add the buttermilk, stirring just until dry ingredients are moistened!. Turn dough out onto a floured surface and knead 4 or 5 times -- no more!.

For drop dumplings, pat the dough down to a 1/4-inch thickness, and pinch off 1-1/2-inch pieces!.

For rolled dumplings, roll the dough to a 1/4-inch thickness, and cut into 3" x 1" strips!.

Bring the chicken broth to a boil, and stir in the milk and pepper!. Correct seasonings, if desired!.

Drop dumplings, one or two at a time, into the boiling broth and reduce heat to medium-low!. Stir from time to time to make sure dumplings do not stick together!. Cook dumplings 8 to 10 minutes!. Add the boned chicken to the mixture and simmer until heated through!. Remove from heat!. Makes 4 to 6 servings!.

Notes: Dumpling dough is very similar to biscuit dough and, like biscuit dough, the less it is handled, the lighter and more tender the result!. Www@FoodAQ@Com

Check Allrecipes!.com!. They have some great, old family recipes submitted by users!. I usually make the drop biscuit type of dumpling, but I know that when I was looking for a recipe they had lots of the roll-out method also!. They also have users reviews, so you can figure out which recipes are the best before trying them!. People will also give suggestions about how to tweak a recipe to perfection, so read the suggestions before cooking!. And it's usually pretty safe to assume, if you find a 5 star recipe with 500 user reviews that it's going to come out great!Www@FoodAQ@Com

I've never made them by rolling them out, but I use Bisquick's dumplings recipe!. You could probably adapt it to the roll out version, however, with theirs, it's usually just scoop and drop onto the boiling soup!. My friends and family all rave about my chicken and dumplings!.Www@FoodAQ@Com

Both the Joy of Cooking and Fannie Farmer cookbooks have great recipes for from-scratch dumplings!. Once you have a recipe you like, the trick is DON'T LIFT THE LID ON THE POT after you drop the dumplings in!. Set your timer and wait and be patient!. Otherwise, they'll be gummy, not fluffy!.Www@FoodAQ@Com

i personally like making them using bisquick and the chicken flavor from Ramen!.!.!.!.

but thats in part because i think its yummy and im a poor college student !.!.!.!.

;DWww@FoodAQ@Com





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