wilkes

Even though it sounds horrid, trust me on this one. If you make your dumplings with FLOUR AND WATER (instead of like a biscuit) your dumplings will turn out light, fluffy and delicious!

Bump for chicken dumplings recipe...

Chicken & Dumplings

boneless chicken breasts
butter
salt & pepper
Plain Flour
Milk

Cook chicken adding butter & salt & Pepper. Remove chicken and shred add back to broth.

Mix flour and milk, knead and roll out thinly. Cut into strips. Add strips, one at a time to broth. Let cook around 10-15 min. Add evaporated milk - small can, for creaminess.

Delicious

Chicken & Dumplings
3 large or 4 small boneless, skinless chicken breasts
1 Tbsp. butter
1 can condensed celery soup
2 cups Bisquick
2/3 cup milk
Melt butter in Dutch Oven.
Brown chicken breasts on both sides.
Add enough water to condensed soup to make
1 quart of broth (it will dissolve
more readily if heated in the microwave for about 3 minutes.
Pour over chicken and bring to a boil.
Mix Bisquick and milk, drop batter by spoonfuls into broth.
Cover and cook 20 minutes.
This produces a very
soft dumpling that is permeated with the flavor of the broth.
If you prefer bread-like dumplings,
cook uncovered for the first 10 minutes.
Chicken and Dumplings
1 3-pound chicken
4 cups water
2 cups chicken broth
1 carrot, roughly chopped
1 medium onion, cut into quarters
1 stalk of celery, roughly chopped
1 teaspoon salt
1/4 teaspoon freshly ground pepper
Evaporated milk
Dumplings
2 cups flour
3 tablespoons shortening
1 cup buttermilk
Place the chicken in a Dutch oven or other large pot, 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, bones and cartilage, and tear
meat into bite-size pieces. Set aside. (You can do this part the day
before, if you like. Just refrigerate the boned chicken -- well
covered so it doesn't dry out -- and broth.)
For the dumplings, combine the flour,
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, drop by small spoonfulls into slow boiling broth.
For rolled dumplings, roll the dough to a 1/4-inch thickness, and cut
into strips, no larger than about 2 x 2 inches. (The dumplings will
plump up when they are cooked.)
If you have prepared the chicken in advance and refrigerated it,
return it and the broth to your big pot and bring it to a boil. Then,
with a very large slotted spoon or ladle, dip the boned chicken out
of the broth, cover it and keep it warm. With the chicken broth at a
low rolling boil, add evaporated milk.
Drop in the dumplings, one or two at a time, and
reduce the heat to medium. Stir from time to time to make sure
dumplings do not stick together. Cook dumplings 10 minutes. The flour
in the dumplings will thicken the broth, and it is absolutely not
necessary to thicken it further.
Return the boned chicken to the mixture and simmer until heated
through. Add the freshly ground black pepper and remove from heat.
Makes 4 or 5 servings, depending upon appetites. I've seen two hungry
men put away this entire recipe.
Note: If you are cooking a whole chicken, it is fairly easy to remove
as much of the skin as possible to avoid a lot of fat. Also, unless
you use a really deep, narrow pot, the chicken isn't likely to be
covered by the cooking liquid. So turn your chicken upsidedown; that
is, cook it with the breast side down, to prevent drying.
Dumpling dough is very similar to biscuit dough and, like biscuit
dough, the less it is handled, the lighter and more tender the
result. Milk can replace buttermilk for less calories.
Chicken, Biscuits & Gravy
1 stewing hen, cut up
1 onion, sliced
2 stalks celery, cut in half
2 tsp. salt
1/2 tsp. pepper
3 tbsp. butter
3 tbsp. Flour
Biscuits
3 c. flour
2 tbsp. sugar
4 1/2 tsp. baking powder
3/4 tsp. cream of tartar
1/4 tsp. salt
3/4 c. shortening
1 egg, beaten
1 c. milk
Melt butter in frying pan, add chicken and brown on all sides.
Place in a pot, add onion, celery salt and pepper.
Cover with water and cook until the meat falls off the bones easily.
Sift together flour, salt,baking powder and cream of tartar.
Blend in shortening.
Add egg to milk and stir. Slowly add to the flour mixture.
Turn out on a board and knead until it holds together well.
Cut out into biscuits and bake
at 425 degrees F. 10 to 15 minutes or until lightly brown.
Remove the chicken from the broth, discard bones, celery and onion.
Return the broth to the heat and bring to a boil.
Add the 3 tablespoons flour to
1 cup water and blend until there are no lumps,
stir slowly into the broth and cook until it thickens, stirring continuously.
Remove from heat and add chicken pieces.
Serve over the baked biscuits that have been split in half.

3-4 boneless chix breasts
water

dough mixture:
2 c self rising flour
1/2 c veg oil
milk


boil chix in water, remove, cut up and then return to water and boil. MIx doug mixture ingredients up and drop spoon fulls into water, cook an additional 15-20 min. Salt and pepper to taste.

mix

I'm lookin for a good old fashioned chicken n dumpling recipe. like my grandmother used to make, anyone have any ideas?