Help me with Chicken and Dumplings recipe?

Question

My mom makes them so good, but I never learned how. She would use chicken (of course) Jiffy mix, and chicken bullion cubes, I cant find a recipe that comes close to hers, anybody know? (She didnt use any vegetables either)

How do I cook it? Do I boil the chicken and then put the boullion cubes in it? or what?

Did that, all different recipes. And confusing as well.

Thank you, but how much water do i use??

Answer 1

I personally do not like bullion in anything. Just boil the chicken in water with a can (or two) of chicken stock (you can buy it at the grocery store) ... after the chicken starts falling off the bone - remove the bones and make the chicken pieces smaller. Mix up your Jiffy Mix (that's what I use) and drop it by small spoonfuls into the boiling water/stock (with the chicken still in it) - kinda stir it around - cover it and lower the temperature. Be sure to salt/pepper to taste. I think this is the best recipe - for me anyway.

Answer 2

Chicken & Dumplings
Recipe Number: 1031542005
Contributor: Lisa Lambson
Serves:6
Calories Per Serving:
Preparation Time:
Difficulty: Easy
Ingredients:
1 whole chicken, cut up
2 c. jiffy mix
seasonings to taste
oil
i can chicken broth dumplings:
2 c. jiffy mix
2/3 c. milk
Cooking Instructions:
Boil the chicken in broth and water to cover, skimming off the fat until done approximately one hour. Mix the jiffy mix and seasonings in a large ziploc bag. Shake well. Put oil in an electric frying pan and heat. Place chicken piece by piece in the seasonings and then fry on medium heat until browned.



Mix the dumpling ingredients together and drop into boiling chicken broth. Cover and cook on medium heat for 12 minutes.

http://www.moms-diner.com/cookbook/print.php?id=1031542005

Answer 3

The following is the base for chicken wonton/dumplings/pot stickers.

Ingredients:
1/2 lb. ground (minced) chicken
5 to 6 tablespoons water
1/4 teaspoon salt
2 tablespoons soy sauce
1 tablespoon Sesame Oil
1 tablespoon Cooking oil

Methods:

1. . Chop ground chicken a little more with knife.

2. Add Salt and 3 tablespoons water. Mix in one direction. Add 2 to 3 tablespoons extra water for moisture (unless you are adding vegetables that have more water).

3. Add Soy Sauce and mix in one direction.

4. Add Sesame Oil and Cooking Oil and mix in one direction.

5. Refrigerate for at least an hour.

Answer 4

yes, boil the checken with the boilloion cubes , take the meat off the bonesand save the broth mix. You jiffy mix (i assume that it is biscut mix you are talking about?) heat you chicken and broth to boiling drop the biscuts in to it boil it untill they float.

Answer 5

As they say in New Orleans.....
first you make a roux (equal parts oil and flour-----stir constantly--you want a dark roux (but not burnt) or you can cheat and buy roux out the jar (i have to admit i cheat) once you got your roux, saute onion and bell pepper add chicken broth and you chicken and cook it down (basically you are stewing a chicken) You can stop here and serve with rice or egg noodles----or make your dumplings (i think dad uses pioneer baking mix and water {mom can't make dumplings!} and drop them in put lid on and let them cook.

Answer 6

1 whole chicken (approx 4 lbs)
1 large yellow onion, coarsely chopped
2 ribs celery, coarsely chopped
1/2 tsp. salt (optional)
1/2 tsp freshly ground white pepper
1 bay leaf
1 cup chopped carrots
parsley (optional)
Dumplings:
2 cups all-purpose flour
1/2 tsp salt (optional)
1/4 cup vegetable shortening, chilled

Place chicken in a large pot. Add about 2 quarts water,
onions, celery, salt, pepper and bay leaf. Over high heat,
bring to boil. Skim off foam. Reduce heat; cover, and
simmer chicken until very tender, about 2 hours. Let
chicken cool in broth remove chicken from pot. Skim fat
from surface of broth. Strain broth and return to pot;
simmer to reduce to about 1 quart.

Meanwhile, to make the dumplings; In a large bowl,
combine flour and ((if desired) salt. Add vegetables
shortening; mix in with pastry blender or fork until
mixture resembles coarse meal. add just enough chilled
water (about 6 tbs.) to dough to make it the consistency
of piecrust dough. Bring chicken broth back to boil;
drop in spoonfuls of dough, a few at a time. When
all dough strips are in pot, add chicken. Reduce
heat to low; simmer, uncovered, until dumplings are done,
about 35 min. During cooking, occasionally stir gently,
just enough to keep dumplings submerged and to prevent
those on the bottom from sticking to the pot.

Answer 7

My mom made it using chicken broth, cut up boiled chicken and raw bisquits dough cut into strips and dropped into the boiling chicken broth. She would add corn starch or flour, can't remember which, to thicken it. Then add garlic, salt and pepper. Done.

Answer 8

has anybody answered your questions.

Answer 9

go to allrecipes.com!