OLD-FASHIONED CHICKEN AND DUMPLINGS
This wonderful and hearty recipe for old-fashioned chicken and dumplings is courtesy of Scott Peacock.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 11
Steps:
- Generously season chicken with salt. Cover, and refrigerate overnight.
- In a large Dutch oven, combine chicken stock, 4 cups water, onion, celery, and a pinch of salt. Bring to a boil over high heat Add the leg portions and the backbone of the chicken to the Dutch oven. Place the breasts, skin side down, on top of the legs. Reduce heat to just below a simmer. Cover partially, and cook, making sure the stock mixture does not come to a simmer, until breasts are cooked through, 20 to 30 minutes. Remove breasts, and set aside. Continue cooking legs until very tender and meat begins to pull away from the bone, 30 to 40 minutes more. Remove chicken and vegetables, reserving liquid. Discard vegetables and set chicken aside until cool enough to handle.
- Meanwhile, in a medium bowl, whisk together egg, oil, 3 tablespoons cold water, and 1/2 teaspoon salt. Stir in flour until well combined. Cover and refrigerate dough for at least 2 hours or up to overnight.
- When chicken has cooled, remove skin and discard. Remove meat from bones and tear into 1 1/2- to 2-inch pieces; set aside.
- Turn dough out onto a generously floured work surface. Roll out dough until it is about 1/16-inch thick. Cut dough into 1 1/2-by-2 1/2-inch rectangles. Bring reserved stock mixture to a boil over high heat, and season with salt. Add dough rectangles to boiling liquid, shaking pot as necessary, but not stirring. Cook until, dough is cooked through, 3 to 5 minutes. Add reserved chicken and reduce to a simmer. Add sliced egg, butter, and heavy cream; season with pepper. Continue cooking 2 to 3 minutes more; season with salt and pepper.
- Remove from heat and cover; let stand 10 to 15 minutes before serving in shallow bowl.
OLD-FASHIONED CHICKEN AND DUMPLINGS
Here's a meal-in-one that's sized right for a pair. The whole dinner comes together on the stovetop, so you can enjoy a great meal and still get out of the kitchen in a hurry. -Claire Bruno, Tucson, Arizona
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- In a small saucepan, combine the first nine ingredients; bring to a boil. Reduce heat; cover and simmer for 15 minutes or until vegetables are tender. Discard bay leaf. , For dumplings, in a small bowl, combine the flour, parsley, baking powder, cloves and salt. Stir in milk just until moistened. Drop by heaping teaspoonfuls onto simmering chicken mixture. Cover and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
Nutrition Facts : Calories 300 calories, Fat 4g fat (1g saturated fat), Cholesterol 68mg cholesterol, Sodium 1322mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 4g fiber), Protein 28g protein.
OLD-FASHIONED CHICKEN AND DUMPLINGS
This is an old family recipe developed by my grandmother, whose arthritic hands would not allow her to roll noodles. Each generation has made small changes to suit their families. A simple and wholesome chicken and dumpling soup.
Provided by Lana Walker
Categories Soups, Stews and Chili Recipes Soup Recipes Noodle Soup Recipes
Time 3h20m
Yield 6
Number Of Ingredients 5
Steps:
- Fill a large pot with water, and add whole chicken. Bring to a boil, and then reduce heat. Simmer until tender, about 1 to 2 hours.
- Remove chicken from broth, and set aside to cool. Reserve broth. When cool enough to handle, remove meat from bones; cut into bite size pieces. Discard skin and bones.
- In a medium bowl, stir together flour and salt. Break one egg into flour, and stir with fork till stiff. Continue adding eggs one at a time until all are incorporated. The dough should be very stiff.
- Bring broth to a boil. Add bouillon cubes; stir until cubes have dissolved.
- Using a fork and knife, pick up dough on fork. Hold over boiling broth, and cut off small pieces into broth until all the dough has been used. Stir, cover, and simmer for 20 minutes.
- Add chicken meat, and stir. Serve hot.
Nutrition Facts : Calories 693.7 calories, Carbohydrate 32.8 g, Cholesterol 294.7 mg, Fat 38.1 g, Fiber 1.1 g, Protein 51.2 g, SaturatedFat 10.9 g, Sodium 1362 mg, Sugar 0.4 g
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
CHICKEN AND DUMPLINGS
This is an EASY recipe for Old Fashioned Chicken and Dumplings, the perfect comfort food!
Provided by Laura
Categories Recipe
Time 1h50m
Number Of Ingredients 11
Steps:
- pour the broth and water in a 7 quart or larger dutch oven set over medium heat
- add the Italian Seasonings, the bay leaf, and the chicken breasts
- cook covered over medium heat until cooked through and tender, about 60-90 minutes
- remove the meat from the pan, set aside to cool
- skim any foam from the broth, if you lose seasonings you can add fresh
- when the meat is cool to touch roughly shred it, you don't want a lot of little shreddy pieces but bigger pieces work great
- add the chicken back to the pot, bring the soup to a simmer
- taste for salt and pepper and add as needed
- make the dumplings by mixing the flour with the baking powder in a mixing bowl
- then mix the milk and oil together
- pour over the flour mixture and use a fork to lightly mix it in
- once the dough comes together stop mixing,over-mixing causes hard lumpy dumplings, you want soft and pillowy
- use the fork to pull off a golf ball size piece of dough, drop it in the simmering soup
- work quickly to make 12 dumplings, dropping them in the soup next to each other, not on top of each other
- once they're in the soup sprinkle with the salt and pepper
- reduce heat to just keep it simmering cover the pan
- leave covered and cook for 10-12 minutes in the bubbling soup
- when it's been 10 minutes pull a dumpling out, and use a fork to pull it open, it should be cooked in the middle but soft and soupy on the outside
- if they need more time cook two more minutes
- serve hot
Nutrition Facts : Calories 488 calories, Carbohydrate 37 grams carbohydrates, Cholesterol 103 milligrams cholesterol, Fat 18 grams fat, Fiber 2 grams fiber, Protein 43 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1072 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 14 grams unsaturated fat
OLD FASHIONED ROLLED DUMPLINGS
Old fashioned rolled dumplings good with chicken or stews. My grandma always made them with fruit compote or tomatoes.
Provided by boldlyreal
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine flour, baking powder and salt. Cut in shortening and add milk to make a stiff dough.
- Roll out to about 1/8 inch thickness and cut into 1 inch squares, 1 to 1 1/2 inch strips or diamonds. Sprinkle lightly with flour and drop into boiling broth or juice. Cover tightly and boil gently for 8 to 10 minutes.
CHICKEN AND ROLLED DUMPLINGS
Provided by Alton Brown
Categories main-dish
Time 11h55m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Special equipment: 7-quart pressure cooker
- Whisk the flour, baking powder, and 1 teaspoon of the salt together in a medium mixing bowl. Rub the shortening into the flour mixture using your fingertips until it resembles coarse crumbs. Add the milk, 1-ounce at a time, just until you have a rough ball of workable dough. Knead the dough 3 to 4 times, until it is mostly smooth, but do not overwork.
- Divide the dough into 2 equal pieces. Roll out each piece of dough, using a floured rolling pin, to a sheet about 1/16-inch thick, on floured piece of waxed paper or parchment paper.
- Cover the dough, still on the waxed paper or parchment, with a tea towel, and dry for at least 8 hours. This can be done the night before or early in the morning.
- Two to three hours before the dumplings are ready to cook, put the hen, water, and the remaining tablespoon of salt in a 7-quart pressure cooker. Do not fill above the cooker's "maximum fill" line, or 2/3 full. Cover and lock the lid. Bring to pressure over high heat, approximately 20 minutes. Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 45 minutes.
- Release the pressure using the cooker's release device (read the manual!) or cool the cooker by running cold water over the lid for 5 minutes. Open carefully. Remove the hen from the broth and set aside to cool. The meat should be tender and falling away from the bone. Once the hen is cool enough to handle, pull the meat from the bones in small pieces, cover and set aside. Discard the skin and bones.
- Set a cheesecloth-lined colander in a large container and pour in the broth, discarding the solids. Taste and season the broth with additional salt, if needed. Return the broth to the pressure cooker, cover and bring to a boil over high heat. Reduce the heat to medium to maintain a gentle boil.
- Cut the dough into 1/2-inch wide strips, break into 1 1/2-inch long pieces, and drop into the boiling broth. When all the dough has been used, gently push all of the dumplings down into the broth with a slotted spoon. Do not stir the dumplings. Cook the dumplings until they are cooked through, but not falling apart, about 10 minutes. Turn off the heat and add the meat. Serve in bowls with freshly ground black pepper.
GRANDMA'S SOUTHERN-STYLE CHICKEN N' DUMPLINGS
You will LOVE these "Southern Style" chicken n' dumplings just the way my Texas Grandma used to cook them! A big bowl of this filling hot soup is comfort food at it's very best!
Provided by JB @ The Grateful Girl Cooks!
Categories Soup
Time 1h30m
Number Of Ingredients 12
Steps:
- Put the chicken and the veggies (if using) in a large stockpot. Cover completely with water. Bring to a quick boil, then continue cooking chicken for one hour. When done, remove chicken to large bowl to cool. Strain broth to remove leftover veggies or other particles. Return broth to stockpot.
- Once chicken is cool, remove skin, then cut chicken into bite sized pieces. (At this point I divide the chicken pieces in half, and freeze half for use in another meal).
- Add chicken pieces (approx. 2 1/2 cups) back into chicken broth. Heat the chicken and broth back up to boiling. Add bouillon cubes, salt and pepper (to taste).
- While chicken is coming to a boil, make the dumplings. In a large bowl, using a pastry blender or two knives, cut the shortening and salt into the cup of flour, until shortening is the size of small peas. Add 1/2 cup HOT water and 1/2 cup, plus 2 Tablespoons of flour to the mixture. Stir and work the mixture until a soft dough ball forms (firm enough to roll out). Divide dough into 3 equal sized balls, then let the dough rest for 10 minutes.
- Generously flour a work surface. Roll each dough ball out (one at a time), sprinkling with flour (if necessary) to keep dough from sticking to work surface. Roll out to about the size of a large pie crust (roll out thin). Cut dough into strips about an inch wide using a pizza cutter or knife. Repeat process for remaining dough balls.
- Drop dumplings a couple at a time into hot boiling chicken/broth mixture until all have been added to pot; add butter, and continue cooking.
- Make a slurry by mixing 1/4 cup water with 2 large Tablespoons flour. Stir well to combine, then add to soup pot, and stir well. (this helps to thicken broth a bit). Cook an additional 10 minutes on high to fully cook dumplings. Taste test broth, and add additional salt and pepper, if desired. Ladle hot soup into bowls, serve, and enjoy (especially with crusty french bread on the side!)
Nutrition Facts : ServingSize 1 serving, Calories 341 kcal, Carbohydrate 20 g, Protein 20 g, Fat 19 g, SaturatedFat 5 g, Cholesterol 75 mg, Sodium 435 mg
GREAT OLD FASHIONED CHICKEN AND DUMPLINGS
Comfort on a plate! This rich, creamy chicken and dumplings recipe is a delight to the tastebuds and is a great addition to anyone's recipe box.
Provided by Jewel Hall
Categories Chicken
Time 3h
Number Of Ingredients 10
Steps:
- 1. Wash and place cut up chicken in a Dutch Oven with plenty of water to boil. Add salt to boiling chicken, to taste, can add more later if necessary. Add black pepper to taste, can add more later if necessary. Start chicken and water on high to a good rolling boil. Turn down to medium low after adding salt and black pepper. Be sure there is plenty of water in pot, this will be your broth. It should always cover chicken well. If necessary, add more Hot water. Put lid on pot and keep on medium low for the chicken to cook, checking level of water occasionally. When chicken is tender, check with fork, (add the 2 sticks of butter and turn pot off.) Let chicken and broth cool in pot with lid on.
- 2. When chicken and juice has cooled enough to pick chicken off bone, lift chicken from pot into a large bowl. Remove chicken from bone then add the meat back to pot and discard bones. Keep lid on pot, broth should be about 1/2 dutch oven full. Turn the burner down to simmer.
- 3. In a medium sized bowl add the flour and combine it with one teaspoon of salt. Have your floured surface ready and your rolling pin along with a glass of ice water. Begin adding ice water to flour and salt mixture slowly. When you can stir it stiffly, rake on to floured surface. Make sure you put flour on rolling pin. Press out dough to flatten as much as possible with your hands, sprinkle some more flour on dough. Begin rolling the dough with the rolling pin to about 1/8 inch thickness. It may take some elbow grease but it will be worth it. Using a sharp paring knife cut the dumplings into 1/2 inch strips. It's OK if they have some dusting of flour on them. The dumplings can remain on floured surface and cure or dry a little. You want them to be stiff.
- 4. Turn up chicken and broth to medium high and begin adding the dumplings. They should lift easily across your hand and hang down. Make sure chicken and broth are in a rolling boil before adding the dumplings. This is a slow process so don't rush, if it becomes necessary to turn the burner down, that's okay. You will add dumplings until most are in the pot. You want the broth to be thick enough but not too thick. Now turn pot down to low and cover with lid.
- 5. The dumplings will simmer on low until they begin to change and become somewhat translucent. Take out a few into a small bowl to cool and taste your salt and black pepper content to your liking. Turn off burner and leave lid on for several more minutes. Stir them and check for thickness of broth. It will become thicker as it cools.
- 6. You may have to practice a few times, I did. However, you will get it down pat and your chicken and dumplings will be in huge demand. My deceased mother in law taught me the Midas Touch with these dumplings and you can learn it too. If you haven't, please read my personal story about learning to make these dumplings. They are AWESOME !!!
OLD FASHIONED CHICKEN AND DUMPLINGS
Old Fashioned Chicken and Dumplings is a family favorite meal that is both comforting and delicious!
Provided by Holly Nilsson
Categories Main Course
Time 1h45m
Number Of Ingredients 14
Steps:
- Combine chicken, onion, carrots and celery in a large pot. Season to taste.
- Add chicken broth. Bring to a boil, reduce heat, and simmer covered 45-60 minutes or until chicken is tender. While broth is simmering, prepare dumplings below.
- Remove chicken and vegetables from broth. Discard skin and bones and chop remaining chicken, set aside.
- Gently add dumplings to broth. Simmer 15-20 minutes or until tender.
- Stir chicken (and vegetables if desired) into broth and cook about 2-3 minutes or until heated through.
Nutrition Facts : Calories 464 kcal, Carbohydrate 32 g, Protein 26 g, Fat 25 g, SaturatedFat 7 g, Cholesterol 73 mg, Sodium 322 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
OLD-FASHIONED CHICKEN AND DUMPLINGS
Old-Fashioned Chicken and Dumplings is a super simple recipe. Flat strips of dough simmered in a yummy broth with tender chicken.
Provided by Brandie @ The Country Cook
Categories Main Course
Time 1h20m
Number Of Ingredients 8
Steps:
- Preheat oven to 350F degrees. Spray a baking sheet with nonstick cooking spray.
- Place chicken breast on the baking sheet and Drizzle a little olive oil on the chicken and season with salt and pepper.
- Bake chicken for about 45 minutes. Once the chicken is cooked, shred it with two forks.
- Pour 2 quarts of chicken stock or broth into a large pot and start warming it up on the stove top while you make the dumplings..
- In a medium bowl, combine flour and baking powder. Then add in cubed butter.
- Combine using your fingers, fork or pastry cutter.
- Pour in the milk. Mix it all together.
- Dust your counter with a generous amount of flour. Place dumpling dough on the counter and dust it with more flour.
- With a rolling pin, roll the dough out to about 1/4" thickness. Be sure to add flour as necessary to keep it from sticking underneath or to your rolling pin.
- Using a knife or a pizza cutter, start cutting out your dumplings into squares.
- Dust dumplings with a bit more flour. The extra flour is all gonna help keep them from sticking but will also thicken your chicken broth some as well when you add them to the pot.
- Bring chicken broth up to a boil. Add in shredded chicken and stir.
- Begin adding dumplings one at a time so they don't all stick together. Stir frequently while adding them.
- Allow dumplings to cook for about 15-20 minutes. You should notice your broth starting to thicken (from the extra flour) and your dumplings may start to sink a little to the bottom because they are soaking up the broth.
- Take one out and taste test it. It shouldn't have a doughy taste anymore.
Nutrition Facts : Calories 348 kcal, Carbohydrate 35 g, Protein 17 g, Fat 14 g, SaturatedFat 5 g, Cholesterol 56 mg, Sodium 1246 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
ROLLED DUMPLINGS
This is a great addition to any broth, vegetable or noodle soup.
Provided by Jessica
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Yield 7
Number Of Ingredients 6
Steps:
- Combine flour, baking powder and salt. Cut in shortening and add milk to make a stiff dough.
- Roll out to about 1/8 inch thickness and cut into 1 inch squares, 1 to 1 1/2 inch strips or diamonds. Sprinkle lightly with flour and drop into boiling chicken stock. Cover tightly and boil gently for 8 to 10 minutes.
Nutrition Facts : Calories 225.7 calories, Carbohydrate 28.4 g, Cholesterol 1.4 mg, Fat 10.5 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 2.7 g, Sodium 479.4 mg, Sugar 0.9 g
OLD FASHIONED HOMEMADE CHICKEN & DUMPLINGS
This is definitely a delicious old fashioned chicken and dumplings recipe. It reminds us of something mom used to make. The from-scratch airy dumplings soak up the chicken flavor of the homemade broth. We opted to use a whole roasting chicken which, when shredded, adds tons of meat that mixes with the tasty dumplings. The perfect...
Provided by Linda Griffith
Categories Chicken
Time 2h
Number Of Ingredients 12
Steps:
- 1. CHICKEN AND BROTH: Place chicken breast or whole chicken with skin in a Dutch oven and cover with water.
- 2. Add a stick of butter and chicken bouillon. Cook over medium heat until chicken is tender, about 45 minutes for chicken breasts or 1 hr 15 minutes for the 3 lb chicken. Remove chicken from the broth and let chicken cool. Do not get rid of the broth. Remove skin and bones and discard. Shred chicken or chop into bite-size pieces. I don't put mine back into the broth until after the dumplings have cooked.
- 3. FOR DUMPLINGS: In a small mixing bowl, add eggs to the melted butter. Whisk.
- 4. Take half of a shell and add milk to it six times... pour into the egg mixture.
- 5. Add in salt and pepper.
- 6. Add 3 cups of flour; mixing in the flour a little at a time.
- 7. You want the dough to be rather sticky.
- 8. Add a couple of drops of yellow food coloring to give it a rich looking blend.
- 9. Heap about 2 cups of flour onto a wooden board or counter.
- 10. Using a tablespoon, add about a cup of the mixture to the center of the flour.
- 11. Start incorporating the flour and the dough until you can roll it out and it doesn't stick.
- 12. Roll very thin.
- 13. Using a pizza cutter, cut strips of the dough.
- 14. Add to the broth. Make sure it is boiling rapidly and that you have plenty of broth to keep your dumplings from scorching.
- 15. Turn down to low while you make the next batch. It's easier to roll out using small batches than trying to roll it all out at one time.
- 16. After you have added the last dumpling, add the chicken back to the Dutch oven and stir very gently.
- 17. Remove from heat and place a lid on the pot.
- 18. Let sit for 10 minutes or so before serving.
More about "old fashioned rolled dumplings food"
OLD-FASHIONED CHICKEN & DUMPLINGS - NEW ENGLAND TODAY
From newengland.com
Servings 10-12Estimated Reading Time 7 mins
OLD FASHIONED CHICKEN AND FLUFFY DROP DUMPLINGS
From deepsouthdish.com
Servings 6-8Total Time 1 hr 10 mins
OLD FASHIONED SOUTHERN CHICKEN AND DUMPLINGS - FEAST AND FARM
From feastandfarm.com
4.8/5 (6)Total Time 1 hrCategory Main CourseCalories 501 per serving
- In a large pot, melt the butter and oil. Add the celery, carrots and garlic and cook on medium low until the vegetables start to soften--about 8 minutes--stirring often so the garlic doesn't burn.
- While the sauce is simmering, mix the flour, baking powder, and salt in a medium bowl. Stir to combine.
OLD-FASHIONED SOUTHERN CHICKEN AND DUMPLINGS
From southernbite.com
5/5 (6)Category Main CourseCuisine American, Southern
- Remove the neck and innards (if included) from the chicken and discard. Place the chicken in the bottom of a large stock pot. Add the celery, onion, chicken base, salt, and pepper. Add enough water to just cover the chicken - about 12 cups. Place over medium heat and cook the chicken at a low boil for an hour or until the meat begins to fall off the bone.
- Remove the chicken from the stock and set aside. Remove the onion and celery from the pot with tongs, a strainer, or by pouring the stock through a fine mesh sieve.
- Make the dumplings by placing the flour in a medium bowl. Add the cold water and stir with a fork until combined. The dough will be shaggy. Use your hands to work the dough until it forms together. Turn the dough out onto a floured surface and knead a few times to ensure everything is combined. Dust flour under the dough and on top then use a rolling pin to roll the dough until it's about 1/8-inch thick. Turn the dough in a clockwise motion periodically to ensure it's not sticking to the surface. Add additional flour under or on top if necessary.
- Use a pizza cutter to cut the dough into 1-inch strips then cut each strip into about 2-inch lengths. Allow the dumplings to rest.
OLD-FASHIONED CHICKEN AND DUMPLINGS RECIPE | SOUTHERN LIVING
From southernliving.com
3/5 (5)Total Time 1 hr 50 mins
- Place chicken, celery, and carrots in a Dutch oven; add water and 2 teaspoons of the salt. Bring to a boil over high; cover, reduce heat to medium-low, and simmer until tender, about 1 hour. Remove chicken from broth, and let stand until cool enough to handle, about 15 minutes. Remove and discard skin and bone from chicken, and cut meat into bite-size pieces. Bring broth to a boil over high; stir in pepper.
- Meanwhile, combine flour, baking soda, and remaining ½ teaspoon salt in a large bowl; cut in shortening with a pastry blender (or use your fingers) until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times.
- Pat dough to ½-inch thickness. Pinch off dough in 1 ½-inch pieces, and drop into boiling broth. Reduce heat to medium-low, and cook, stirring occasionally, until desired consistency is reached, about 8 to 10 minutes. Stir in chicken. Garnish servings with chives.
ROLLED DUMPLINGS RECIPE | MYRECIPES
From myrecipes.com
Servings 48
- Sift together flour, baking powder, and salt into a medium mixing bowl. Cut in butter using a pastry blender until mixture resembles coarse meal. Add milk, and stir until dry ingredients are moistened.
- Turn dough out onto a lightly floured surface; roll to 1/4-inch thickness, and cut with a 1-inch biscuit cutter.
- Drop dumplings into simmering soup or stew, allowing room for dumplings to expand during cooking. Reduce heat; cover and simmer 15 minutes or until dumplings are plump and tender. (Do not lift cover during cooking time.)
OLD-FASHIONED CHICKEN AND DUMPLINGS - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
4.7/5 (6)Category Main DishCuisine SouthernTotal Time 1 hr 40 mins
- Place chicken, celery, carrots, onion and 2 teaspoons of salt in a Dutch oven. Add water and bay leaf.
- Remove chicken from pot. Let cool 15 minutes and then remove chicken from bone, discarding the skin and shredding the chicken.
CROCKPOT CHICKEN AND DUMPLINGS - THE STAY AT HOME CHEF
From thestayathomechef.com
5/5 (8)Total Time 7 hrs 15 minsCategory DinnerCalories 335 per serving
- Place chicken breasts into the bottom of a 6 to 8 quart slow cooker. Top with onion and garlic and season with salt and pepper. Pour in chicken broth,
- Make the dumplings by whisking together flour, baking powder and salt in a mixing bowl. Slowly pour in milk and butter and stir to combine into a dough. Roll out on a lightly floured countertop until it's 1/8th inch thick. and cut into 1 inch by 1/2 inch strips.
OLD-FASHIONED BROWN BEEF STEW WITH DUMPLINGS – A HUNDRED ...
From ahundredyearsago.com
Servings 3Total Time 2 hrs
OLD FASHIONED CHICKEN AND DUMPLINGS RECIPE - RECIPES.NET
From recipes.net
Cuisine AmericanCategory FriedServings 8Total Time 1 hr 45 mins
EASY NO-FAIL FLAT DUMPLINGS - MY COUNTRY TABLE
From mycountrytable.com
5/5 (9)Category DinnerServings 4Total Time 25 mins
OLD FASHIONED CHICKEN AND DUMPLINGS SOUP - BLESS THIS MESS
From blessthismessplease.com
5/5 (5)Total Time 45 minsCategory SoupCalories 360 per serving
SOUTHERN CHICKEN AND DUMPLINGS | OLD-FASHIONED ROLLED ...
From smartslowcooker.com
Estimated Reading Time 8 mins
OLD FASHIONED APPLE DUMPLINGS - OHIO'S AMISH COUNTRY
From ohiosamishcountry.com
Servings 6
OLD FASHIONED DUMPLING RECIPES - VINTAGE RECIPES AND ...
From vintagerecipesandcookery.com
Reviews 4Estimated Reading Time 6 mins
OLD-FASHIONED CHICKEN AND DUMPLINGS - PINTEREST
From pinterest.com
5/5 (161)Total Time 1 hr 20 minsServings 6
GREAT OLD FASHIONED CHICKEN AND DUMPLINGS - COOKS.COM
From cooks.com
4.9/5 (58)
OLD FASHIONED CORNMEAL DUMPLINGS RECIPE - ALL INFORMATION ...
From therecipes.info
OLD-FASHIONED APPLE DUMPLINGS RECIPE | WILLIAMS SONOMA CANADA
From williams-sonoma.ca
OLD FASHIONED ROLLED DUMPLINGS RECIPE- TFRECIPES
From tfrecipes.com
HOW TO MAKE OLD FASHIONED DUMPLINGS FOR SOUP? – FOOD & DRINK
From smallscreennetwork.com
HOW TO ROLL DUMPLINGS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SOUTHERN CHICKEN AND DUMPLINGS - OLD-FASHIONED COMFORT FOOD
From southernfoodandfun.com
OLD FASHIONED ROLLED DUMPLINGS - RECIPES | COOKS.COM
From cooks.com
OLD FASHIONED PLUM DUMPLINGS RECIPE - FOOD NEWS
From foodnewsnews.com
BEST OLD FASHIONED CHICKEN AND DUMPLINGS RECIPES
From tfrecipes.com
GRANDMA'S OLD FASHIONED BLACKBERRY DUMPLINGS RECIPE ...
From realtree.com
OLD FASHIONED CHICKEN & DUMPLINGS RECIPE - CITYSCOPE FOOD ...
From cityscopefoodanddrink.com
OLD FASHIONED CHICKEN AND FLUFFY DROP DUMPLINGS RECIPES
From tfrecipes.com
OLD FASHIONED ROLLED DUMPLINGS RECIPE - FOOD NEWS
From foodnewsnews.com
OLD FASHIONED CHICKEN & DUMPLINGS - ALL INFORMATION ABOUT ...
From therecipes.info
RECIPE: OLD-FASHIONED CHICKEN AND DUMPLINGS
From houstonchronicle.com
OLD-FASHIONED APPLE DUMPLINGS – MIAMI FOOD NETWORK
From miamifoodnet.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love