Chicken and Dumplings

by on May 31, 2013 » Add the first comment.
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chick-dumpBefore we begin…

  • This recipe is pretty easy, and you can make it even easier by buying a pre-cooked chicken.
  • This particular recipe is shown a bit differently than the rest of our recipes.
  • You can even cut corners more by using Pillsbury crack and cook dinner rolls for your dumplings.
  • Read on…

Cooking the Chicken

  • 6 chicken thighs
  • 1/2 onion
  • 1 stalk celery
  • 3 cloves garlic
  • 1/2 tsp ginger
  • 6 mushrooms
  • 1/2 tsp sage
  • 1/2 tsp thyme
  • 2 tomatoes or one can – diced
  • 4 C chicken stock
  • 2 bay leaves
  • 1 small can baby peas
  • 1 tsp lemon juice
  • 2 TBL butter

Or buy a pre-cooked chicken and shred it

Brine thighs in salty/sweet water 4 hours
Season meat with salt and pepper
Brown pieces in cast-iron skillet
Add 1 stalk celery – chopped
Add 3 cloves garlic and 1/2 tsp ginger
Add 1/2 tsp sage and 1/2 tsp thyme
Add 4 C chicken stock to deglaze
Add 2 bay leaves
Simmer for 1 hour
Remove chicken and set aside to cool
Add 2 tomatoes (or one can) – diced
Add 6 mushrooms – quartered
Add 1/2 onion – slices
Meanwhile, shred the chicken and set aside
Simmer for 1 more hour
Add 1/2 C peas and 1 tsp lemon juice
Add chicken back in, add butter and simmer
At this point, you are ready to add dumplings, then cook 20 more minutes.  Do not over-stir

Cooking the dumplings

Prepare the dumplings
while the pot is
on the stove
with the chicken,
so they will be ready
to add when it is time.

  • 1 CU all purpose flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/2 CU whole milk
  • 2 tablespoons chopped fresh chives

or buy Pillsbury crack and bake dinner rolls

  1. Sift together the flour, baking powder, and salt.
    – Repeat 3 times (this makes the dumplings very light).
  2. Mix all ingredients together quickly
    – Do not overmix of they will become tough
  3. Set aside for 10 minutes
  4. Roll dumplings flat and cut into noodles, into 1/2 inch balls and roll round, or wrap around pieces of cheese for “bags of gold”
  5. Chicken stock should be barely simmering, or dumplings will fall apart
  6. Cover and cook (maintaining a simmer) for 10 – 12 minutes

Alternate Dumpling Mixture

1 C Ricotta cheese
2 egg yolks
Just enough flour to allow you to form small balls
Cook about 3 minutes each – or until they rise

Oh, one more thing…

  • Some areas of the US will call this Chicken and Sliders
  • In China this is called Chicken Won Ton
  • In Jewish culture, these are called matzah balls
  • Some chicken and dumplings are made with flat noodles, rather than balls.  This is called Chicken and Slicks
  • A kreplach is a dumpling filled with cooked meat
  • Grandma made bags of gold when she was a little girl, which is a small cube of cheese wrapped in dough

This is a recipe that has been created by Robert (Grandpa) Andrews.
Look for Grandpa's Cookbook coming soon. © 2016.

Find more like this: Dinners, Stews and Soups, Travel Cooking

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