Chicken and dumplings
We’ve had a several people mention their love for chicken and dumplings. Would you share your recipe for chicken and dumplings? Mine doesn’t look as good as what I’ve seen posted here. This is one of my favorite comfort foods, home made chicken pot pie being the other.
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I'll get my wife to give me hers and share it. Will report back. I rely on her 100% when it comes to making chicken and dumplings and chicken pot pie for dinner. Both are my favorites too! -
Yes please! I don’t have a good recipe for this either.Comment
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I have 3, one of which is my great grandmother's. She used to tell us during the depression it was usually squirrel and dumplings (which i also love) or possum and dumplings (cant say I have had that one).Comment
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While deer hunting on the Niobrara River in nothern Nebraska, sat under big oak tree for couple of hours, continually harassed by an overhead squirrel. Decided to move, so took aim at critter. Iron sights, old 7x57 Remington rolling block. Held low, since so close. Critter fell at my feet, bullet creased back of his skull. Instant kill, no meat damage. Made a great stew. -
For me they are like coons. I eat country coons, city coons I avoid. It's really pronounced in bears too (related to coons actually) a bear high up in the mountains eating blueberries taste a lot better that one in the bottoms that has been gourging on rotting salmon at the end of the run, or dumpster diving.
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I will wait.
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Just a quick question. You do mean real flat dumplings or those other things some people call dumplings? 🙂Comment
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Way more than 2 styles of dumplings: My grandmother was a Czech immigrant. I grew up with baking powder dumplings, cracker dumplings, raw potato dumplings, cooked potato dumplings, and yeast dumplings.
I was surprised when I went on the Reddit sub-thread that was called "Dumplings" only to find out it was primarily Asian pot-stickers. -
Oak Smoke flat dumplings are very common in eastern NC. They are usually part of a dish called "chicken slick" or "chicken pastry". It's a chicken broth/stock based dish with white meat shredded chicken and flat dumplings. Once a bowl is served you have to add a healthy dose of fresh ground black pepper. It is really good on cold, wet evenings. You can buy store bought dumplings in the frozen section of the grocery store made by Anne's. I think the package even has the recipe on it.
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My wife's family makes something they call chicken dumplings where they cook (boil?) then shred the chicken. Then mix it with softened cream cheese and roll them into a biscuit or roll using croissant dough. Coat the dough with melted butter and roll them in stuffing mix dry. Bake and serve. First meal I had at their house when we were dating and I was hooked.Comment
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This all sounds like a team cook possibility.Comment
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I grew up eating the flat "slippery" dumplings (also called "slicks" in some areas of the South) and that's the only kind I make. My recipe (which I have never written down) is pretty close to this one on Serious Eats:
The biggest exception is that my dumplings are cut free form, first in strips about 1.5 inches wide and then the strips are cut crosswise in 2 inch-ish long pieces. I don't make perfectly shaped square dumplings as indicated in the recipe.
Exception #2 is that I always make my dumplings with buttermilk, never plain milk.
Exception #3 is that I don't reduce the broth after the chicken is removed to cool. I strain it and put it right back in the Dutch Oven.
Exception #4 is that I then bring the broth to a rolling boil before I start dropping the dumplings in, one right after another, quick as a bunny. The agitation of the boiling broth helps to keep the dumplings from clumping together. The dumplings thicken the broth after only a few minutes, at which time I add back the pulled chunks of chicken and allow them to warm back up before serving.
And shhhh! don't tell anyone, but many a time I've made slippery dumplings with Bisquick to which I add buttermilk as the liquid. Two to 3 cups of Bisquick (I never measure) makes a nice bunch of dumplings to go with the chicken. This makes more dumplings than chicken, which is how we like it. My kids would eat any leftover (chickenless) dumplings the next day, fighting over who got how much.
Like Donw , I never saw those small biscuit-shaped dumplings floating on top of the broth until I first went North. I couldn't believe that they were called dumplings too.
KathrynComment
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I prefer drop dumplings. But then again, I like beans in my chili
Here is my go to recipe.
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Georgia Prather. Born 1898. Died 1984. Daughter of an Irish immigrant and a German mother. My great grandmother. Named my daughter after her. My daughter and I make this recipe every Thanksgiving. My daughter is 27.
Boil at least four chicken thighs or a whole chicken to make broth.
Make a mound of flour. Add an egg, some baking powder, and enough broth to make a dough.
Roll the dough out flat on the counter using flour to keep it from sticking to everything. Use a knife to cut it into one inch strips about two inches long
Bring the chicken broth to boil and begin dropping in the dough pieces to let them cook.
Cut up the rest of the chicken and put the meat into the mix.
Continue to add pieces of the dough until the whole mess thickens.
Salt, pepper to taste.
It's what I grew eating at my grandma's house. It's delicious. Chicken and Dumplings. It's a thing.
BrianComment
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@Pahead Jonn , We make our dumplings like fzxdoc does. But this brand is really good to try for Carolina style flat dumplings when you want a head start.
They are made in Eastern North Carolina. Only thing they seem to lack that we use is some salt and a little shortening.But, I may be wrong about the shortening.Comment
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Growing up in Eastern North Carolina, we have chicken pastry. Never called it dumplings. Still a favorite and it is served in many "country" restaurants. Now that is some real good old time eating! -
lovetogrill I remember my Dad’s family called it chicken and pastry. They were from mainly Sampson and Johnston counties. My Mom’s family were from Harnett and Wayne counties mostly and they called it chicken and dumplings. At our home we called it chicken and dumplings I guess because my Mom made it and got to call it what she wanted to. Either name, fine eating.😋
and, P.S. the another dish often called by two names was always called dressing and never stuffing by both families.
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Here you go - the recipe we use is from Betty Crocker - we’ve had this recipe for 25yrs, a recipe book that was gifted to us for our wedding. This book is also where I get my pecan pie recipe from!
Only changes we make - which are not noted in the Paprika file attached - this is the original recipe.- we use cubed up chicken that we boil in the water with the mirepoix until cooked through. We also keep all of the mirepoix in the dish as we enjoy what it brings to the finished dish.
- We use the Red Lobster gluten free biscuit mix for our dumplings - they are better then GF Bisquick mix in our opinion.
- We like to add green chile because green chile is how we roll
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This just occurred to me….. all this time I keep saying I can’t do dumplings (referring to the ones like matzo balls). Turns out I have been making “slicks” all this time! 🤣🤣🤣😉😉😉Comment
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