GRANDMA'S CHICKEN AND DUMPLINGS
This is one of my family's favorite recipes for chicken and dumplings, handed down to me from my grandmother. And the leftovers taste great, too!
Provided by bigred
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 4h5m
Yield 8
Number Of Ingredients 10
Steps:
- Mix flour and shortening together in a bowl until it resembles cornmeal.
- Slightly beat egg and milk together in a separate bowl. Add to flour mixture and stir to form a ball of dough. Place onto a floured surface; knead and roll as thin as possible using a floured rolling pin. Let dough stand for 2 hours.
- Place chicken into a large pot and add water to just cover. Bring to a boil over high heat and continue to boil until chicken is no longer pink in the center and meat falls off of the bone, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
- Remove chicken from the pot; strain broth and return to the pot. Add 2 cups water and bouillon. Remove meat from bones and return to broth. Add celery, carrots, and onion. Bring to a boil; continue to boil for 15 minutes.
- Meanwhile, cut dough into strips, approximately 1-inch wide. Tear strips and drop into boiling broth. Continue to boil for 10 minutes more. Season with salt and pepper and serve.
Nutrition Facts : Calories 480.9 calories, Carbohydrate 29.7 g, Cholesterol 97.4 mg, Fat 27.1 g, Fiber 2.3 g, Protein 28.2 g, SaturatedFat 7.3 g, Sodium 439.3 mg, Sugar 3.2 g
GRANDMA'S CHICKEN N DUMPLINGS
Wonderful old fashioned recipe that was passed down to me by my Grandmother. These dumplings were ALWAYS a treat at holiday time or for a wonderful Sunday dinner after church.
Provided by dlm2005sassy
Categories One Dish Meal
Time 40m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- Boil chicken in enough water to cover adding the bouillon cubes when water begins boiling until chicken is fully cooked.
- After chicken is done remove it from the broth and let cool.
- Strain chicken broth, add canned broth and bring back to a boil.
- Mix oil, flour and salt until crumbly, then add eggs and enough water until the dough is stiff enough to roll out.
- Roll out thin, cut into strips, (I use a pizza cutter for this) and drop into BOILING broth immediately.
- While dumplings are cooking, debone the chicken and add to dumplings just before dumplings are finished cooking.
- Add salt and pepper to taste.
Nutrition Facts : Calories 662.2, Fat 35, SaturatedFat 8.2, Cholesterol 134.9, Sodium 1318.2, Carbohydrate 48.8, Fiber 1.7, Sugar 1.1, Protein 34.8
GRANDMA ALMA'S CHICKEN AND DUMPLINGS
Provided by Cat Cora
Time 1h30m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Take the skin from the chicken and put in a pan with 1/4 cup of water and render. Put the chicken in a pot and cover with 6 cups of water. Bring to a boil and cook for 30 minutes. Pull the chicken from the broth and let cool. When the skin has been rendered, strain and cool until the fat has solidified. Bring the broth that is left from cooking the chicken to a light boil and add the milk, oleo, pepper and salt. Whisk in the sifted flour until the broth has thickened. Dice the chicken and add to the white sauce and let simmer. Mix the baking powder, flour, chicken fat, milk and salt in a bowl and mix. Put out onto a floured surface and knead until completely blended. Roll out thin (1/2-inch) and cut into 1 to 2 inch squares. Add to the white sauce and chicken, do not stir until the dough is set (cooked), cover and let cook for 20 minutes before stirring. Check seasoning and serve.
- Combine flour, cornmeal, salt and pepper in a bowl. Drain the pickles. Heat the canola oil on medium high heat. Dip the pickles in buttermilk and coat with the flour/cornmeal mixture. Drop into the hot oil and fry until golden brown. Transfer to paper napkins to drain. Season with salt and serve.
- Yield: 2 to 4 servings as a side.
GRANDMA'S DUMPLINGS
Make and share this Grandma's Dumplings recipe from Food.com.
Provided by mmalaniuk
Categories Cheese
Time 1h9m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Start a large pot of boiling water.
- Beat eat whites.
- Mix in cottage cheese.
- Add flour until the mixture turns to a doughy consistency.
- Dice onion.
- Put butter in frying pan and brown the onions and add garlic minced.
- Use a large cutting board for this process.
- Dust the cutting board with flour (will have to multiple times through the process).
- Cover your hands in flour.
- Grab hand fulls of dough.
- Roll the dough until it is about 1in thick.
- Cut about 1/4in pieces of dough.
- Roll them slightly and place them on a large dish.
- Drop the pieces in boiling water for about 12 minutes. (this will be done in two batches).
- Strain and rinse dumplings with cold water.
- Mix in the onion/butter mix.
- Bacon is also good added to the dumplings!
Nutrition Facts : Calories 347.2, Fat 10.2, SaturatedFat 6.1, Cholesterol 26.4, Sodium 239.1, Carbohydrate 49.9, Fiber 1.8, Sugar 0.8, Protein 12.9
CHICKEN & DUMPLINGS LIKE GRANDMA'S (CROCK-POT)
Kid approved chicken & dumplings made in the crockpot, with easy ingredients to throw into the crockpot in the morning before work. My son says this is as good as his Grandma's, so it must be pretty good! Note: Prep time does not include cooking the chicken...use already prepared chicken.
Provided by breezermom
Categories One Dish Meal
Time 5h10m
Yield 5 serving(s)
Number Of Ingredients 8
Steps:
- Mix all ingredients except biscuits in the Crockpot.
- Cut biscuits into quarters and gently stir into mixture.
- Cover; cook on low for 4 to 6 hours.
GRANDMA'S CHICKEN AND DUMPLING SOUP
Another TOH favorite. This is time consuming but wonderful and sometimes it's nice to just slow down and stay inside! Notice that I have not included the cooling time for the chicken.
Provided by WiGal
Categories Chicken
Time 4h30m
Yield 10 serving(s)
Number Of Ingredients 21
Steps:
- Place chicken, water, bouillon, peppercorns, and cloves in kettle and bring to a boil.
- Later you must remove the cloves.
- Reduce heat; simmer until chicken is tender (about 1 hour).
- Cool chicken just slightly; cut into bite size pieces and set aside and look for the cloves.
- Strain and skim the chicken broth.
- Put the reserved chicken and strained broth in a large kettle; add cans of broth, chicken and mushroom soups, celery, carrots, onion, potatoes, bay leaf, peas, and one teaspoon of salt.
- Put cover onto kettle; simmer soup on low heat for 2-3 hours, or until the vegetables are tender.
- About 30 minutes before serving, mix up dumplings by putting flour, one teaspoon salt, baking powder, and pepper together in a medium bowl.
- Add egg, melted butter, and enough milk to make moist, stiff batter.
- Drop by teaspoons into boiling liquid.
- Cook, covered and without "peeking", for 18-20 minutes or until the dumplings are done.
Nutrition Facts : Calories 416.8, Fat 21.7, SaturatedFat 7.1, Cholesterol 93.8, Sodium 1563.3, Carbohydrate 32.3, Fiber 2.6, Sugar 3.1, Protein 22.3
CHICKEN AND DUMPLINGS, GRANDMA STYLE
You can't get much more comfort food-y than this. No more mushy or yucky dumplings--these are wonderful. Very easy to make, and very delicious to eat!
Provided by ciao4293
Categories Stew
Time 1h20m
Yield 5-6 serving(s)
Number Of Ingredients 18
Steps:
- For the chicken: Heat oil in a large Dutch oven or large covered skillet.
- Add the chicken and brown for 2 minutes on each side.
- Stir in onion and celery, sauté for a few minutes, and add 3 cups of the water, bay leaf, bouillon, salt and pepper.
- Bring to a boil, reduce heat and simmer for 30 minutes, covered.
- Then remove the chicken and add the carrots, cover and simmer until carrots are tender, about 10 minutes.
- While carrots are cooking, remove the chicken from the bones.
- Whisk together the 1/3 cup of flour and the remaining 1/2 cup water until smooth.
- Add flour/water mixture and chicken meat back to the pan, cover and continue to simmer.
- For the dumplings: Combine flour, baking powder, salt and parsley in a large bowl.
- Make a well in the center of the dry ingredients and add the milk, egg and oil.
- Stir quickly to make the batter.
- For each dumpling, spoon a rounded tbsp of batter into the simmering broth.
- Cover and simmer for another 13-15 minutes, but DO NOT STIR.
- Ladle servings into big bowls and eat up!
GRANDMA'S DUMPLINGS FROM SCRATCH: 100+ YEAR OLD RECIPE
Grandma would always make these for us when we were under the weather. She would cook a chicken in a pot with water, carrots, onions, and celery until it was done. Then she would pull all the chicken meat of the bone, and put it back into the broth (she would taste it after the meat was added and then add salt, pepper, and a little parsley). I always sat on the counter and watched her throw everything in a pan without measuring, and they were AMAZING. Finally, I asked her to write it down for me, and I'm glad I did. Posting on here so I never lose this recipe! She always rolled them out thin and used a knife to cut them into pieces. They were never the same shape, but that's how we knew when Grandma made them :) NOTE: Grandma learned how to make these from her mother, so this is the OLD school recipe for dumplings. I am writing it like she gave it to me. Scant teaspoon means a little under the measurement: not quite to the top but not 1/4 less.
Provided by CookingBlues
Categories Stew
Time 20m
Yield 1 big pot, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix the first 6 ingredients together until combined. Slowly add the water until you form a dough. You may have to add more or less water to form the ball.
- Roll out the dumpling dough on a floured surface thin and cut into bite size pieces.
- Drop them one at a time into simmering chicken/broth. She would always drop a few then wait a bit, then drop a few more. She said this kept them from sticking together in the end. After they are all added, give a gentle stir (once or twice around the pot, then leave it alone).
- Let the dumplings simmer in the chicken/broth mixture until they float to the top (about 15 minutes or so). I have let them simmer a longer, and that's fine. She would taste the broth one last time after the dumplings were done for seasoning before we got to eat them!
Nutrition Facts : Calories 177.2, Fat 3.2, SaturatedFat 0.9, Sodium 87.8, Carbohydrate 32, Fiber 1.1, Sugar 0.1, Protein 4.3
GRANDMA'S CHICKEN & DUMPLINGS (PRE 1917 RECIPE)
Grandma's Chicken and Dumplings. This is a family passed down recipe from pre 1917. We can't figure out how much farther it goes back, but we know atleast to this year. This recipe is simple and delicious. The dumplings are my favorite and have been a very requested dish from all family members and my kids friends. This can be prepared in a crock pot (which I usually do) or on top of the stove. Both ways are just as good, I just think letting it simmer in the crock pot all day makes the broth more flavorful. Plus, it cooks all day then when I get home from work I just de-bone and make the dumplings. Please if you try this let me know how you like it.
Provided by itzmedawn1
Time 8h
Yield 10 Cups?, 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Put the chicken in a crock pot and pour water up to the top of the crock pot (or a level where it wont boil over but cover chicken completely) Add onion, parsley and salt. Cover and let cook all day on low without stirring. If you don't stir the chicken is much easier to de-bone.
- De-bone chicken and move broth to a large stock pot. Cook on high until boiling. (making the dumplings in the meantime).
- Add de-boned chicken to broth then add dumplings one at a time while broth is boiling so they don't clump together until all are added. The broth will froth a little but it will go back down. Stir occasionally if needed.
- (I add 1 tbls corn starch mixed with 1/4 cup cold water to thicken when needed. It does not always require it. Depending on how much broth you have. I like it a little creamy instead of watery.)
- Dumplings:.
- Mix all ingredients very well. (let dough rest about 1 min before rolling out) Roll out on floured surface to desired thickness. I do it kinda thin to get more dumplings. They puff up as they cook. I use a pizza cutter and cut about 1 inch strips then the same the opposite direction. Kinda like a checkerboard pattern.
Nutrition Facts : Calories 916.2, Fat 60.8, SaturatedFat 17.5, Cholesterol 248.1, Sodium 1068.3, Carbohydrate 26.7, Fiber 1.2, Sugar 0.7, Protein 61.6
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