how to make chicken and dumplins?

Question

tell me how to make chicken and dumplins?

Answer 1

1 whole chicken boiled saving the broth in the pot ( about 6 cups if not add water to broth)
after chicken is cool enough, remove meat from bone along with the skin.
salt and pepper to taste
Dumplings:

2 1/2 cups of flour in mixing bowl add enough water to make dough.........a clean floured surface. Roll dough with rolling pin and cut into squares.
Make sure the broth and chiken are boiling before placing dough pieces in. When the last one is dropped in, turn off stove. Serve
very good......I love to make and eat them.

Answer 2

Heres what I could find.....

CHICKEN AND DUMPLINGS

3 1/2 pounds chicken pieces
8 cups chicken broth

DUMPLINGS:

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup butter, cold
1/2 cup water

In a large wide pot, simmer the chicken pieces in the broth until the chicken is tender, 30 minutes or more. Remove the chicken and set it aside. When cool enough to handle, skin and bone the chicken and shred or cut it into bite sized pieces. If desired, skim the chicken fat off the surface of the broth. In a large bowl, thoroughly mix the flour baking powder and salt.
Using a food processor, pastry blender, or two knives, cut in the butter until it is the size of very small peas and distributed throughout the dry ingredients. Add the water and knead 8 to 10 times. If the dough seems too sticky, add a little more flour. Roll the dough out to 1/8-inch thickness and cut into 1-inch squares. Bring the broth to a rolling boil, drop in the dumplings, cover the pot and reduce the heat to simmer. Cook for 10 minutes or until the dumplings are cooked. Overcooking will cause the dumplings to fall apart.

To serve, place the chicken pieces in a bowl and ladle hot broth and dumplings over the chicken.

Serving Size: 6

>>see website below for more recipes<<

Answer 3

Chicken and Dumplins...
This was on the Betty Crocker web site. It said they RACE to the table! Haven't tried this yet, but I think it looks yummy.
1 1/2 cups milk
1/2 cup frozen peas
1/2 cup frozen carrots
1 cup cut-up cooked chickens
1 can cream of mushroom soup
1 cup biscuit mix
1/3 cup milk
4 servings

1. Heat milk, peas, carrots, chicken and soup to boiling.
2. Mix biscuit mix and milk to make a soft dough.
3. Drop,gently, by 8 spoonfuls on top of soup.
4. Cook, uncovered, on low for 10 minutes.
5. Cover and cook 10 minutes more.

Answer 4

I cook chicken breasts and save the juice. Then I add a can of chicken gravy to that with the cut up chicken. Then, I mix together Bisquick and wait for the chicken mixture to boil. I then drop spoonfuls of Bisquick onto the top. You cook that until the biscuits are done on top. Easy chicken and dumplins and they are really good. I usually make mashed potatoes with them.

Answer 5

Crockpot Chicken and Herb Dumplings

Ingredients

(1 servings)

3 lb Chicken
Salt and pepper
2 Cloves garlic, minced
1/4 ts Powdered marjoram
1/4 ts Powdered thyme
1 Bay leaf
1/2 c Dry white wine (optional)
1 c Dairy sour cream
1 c Packaged biscuit mix
1 tb Chopped parsley
6 tb Milk
10 Small white onions


Instructions

Sprinkle chicken with salt and pepper, place in crockpot. Insert cloves in one onion. Put all onions into pot. Add garlic, marjoram, thyme, bay leaf and wine. Cover and cook on low 5 to 6 hours. Remove bay leaf and cloves. Stir in sour cream. Increase heat to high and combine biscuit mix with parsley. Stir milk into biscuit mix until well moistened. Drop dumplings from teaspoon around edge of pot. Cover and cook on high for 30 minutes.

Answer 6

i make mine homemade passed down from a few generations so they are yummy and my family constantly asks me to make them...

first boil your chicken till it's nice and done..till the meat almost falls off by itself...when the chicken is done remove it from the pan, but do not throw out the water it was cooked in...that is what you use to make your dumplings in...i make my dumplings by first putting enough flour in a bowl that i feel will feed as many as i need to feed...i usually use six to eight raw eggs..add the eggs to the flour and knead it with your hands...when its nice and firm, but still a little sticky lay it back in the bowl...then debone your chicken...take off all the skin, don't use it...put your deboned chicken back in your pan and turn the heat back up to prepare for your dumplings...when the water starts to boil, take your dumpling mixture and take small pieces from the mixture and just drop them into the boiling water...let it cook for about 45 mins and you will have a great chicken and dumpling dinner...good luck and it's really yummy

Answer 7

Most of the recipes listed are basically correct. The one important thing I don't think anyone mentioned is: DO NOT STIR AFTER DROPPING YOUR DOUGH INTO THE POT. You will not have good fluffy dumplings if you do.

Answer 8

bye bisquite and flour chicken

Answer 9

(m)

http://www.elise.com/recipes/archives/000634chicken_and_dumplings.php

Poached Chicken and Vegetables:
1 large roasting chicken (6 to 7 lbs), cut into 2 legs, 2 thighs, and 2 breast pieces, each with skin removed; back, neck, and wings hacked with a cleaver into 1 to 2 inch pieces to make stock.
1 large onion, cut into large chunks
2 bay leaves
Salt
3 celery stalks, trimmed and cut into 1 x 1/2-inch pieces
4 medium carrost, peeled and cut into 1 x 1/2-inch pieces
6 boiling onions, peeled and halved
4 Tbsp unsalted buter, softened, or chicken fat from the cooked chicken
6 Tbsp all-purpose flour
1 teaspoon dried thyme leaves
2 Tbsp dry sherry or vermouth
1 Tbsp of heavy cream (optional)
3/4 cup frozen peas, thawed
1/4 cup minced fresh parsley leaves
Ground black or white pepper

Dumplings:
2 cups all-purpose flour
1 Tbsp baking powder
3/4 teaspoon salt
3 Tbsp butter
1 cup milk
1/4 cup minced fresh herb leaves such as parsley, chives, and tarragon (optional)

1 Making the stock.
Heat deep 11 or 12-inch skillet or Dutch oven over medium-high heat. Add hacked up chicken pieces - the back, neck, and wings - and onion chunks (not the boiling onions). Sauté until onion softens and chicken loses its raw color, about 5 minutes. Reduce heat to low, cover, and continue to cook until chicken pieces give up most of their liquid, about 20 minutes. (While chicken stock pieces are cooking, bring 6 cups of water to a boil in a kettle.) Increase heat to to medium-high, add 6 cups of hot water.

2 Cooking the chicken.
Add skinned chicken parts (legs, thighs, breasts), bay leaves, and 3/4 teaspoon of salt, then bring to a simmer. Reduce heat; continue to simmer, partially covered, until broth is flavorful and chicken parts are just cooked through, about 20 minutes. Remove chicken parts and set aside. When cool enough to handle, remove meat from bones in 2 to 3 inch chunks. Strain broth, discarding chicken pieces. Skim and reserve fat from broth and set aside 4 cups of broth, reserving extra for another use.

3 Cooking the vegetables.
While the chicken is cooking, bring 1/2 inch water to simmer in a skillet fitted with a steamer basket. Add celery, carrots, and boiling onions; cover and steam until just tender, about 10 minutes. Remove and set aside.

4 Forming the dumplings.
While chicken is cooking, mix flour, baking powder, and salt in a medium bowl. Add (optional) chopped fresh herbs. Heat butter and milk to simmer and add to dry ingredients. Mix with a fork or knead by hand two to three times until mixture just comes together. (Note: do not overknead! or your dumplings will turn out too dense.) Form dough into balls or lighlty roll-out and use the end of a 2-inch diameter water glass as a mold to cut the dough into even circles. Set aside

5 Making the gravy.
Heat butter or reserved chicken fat in the cleaned large skillet over medium-high heat. Whisk in flour and thyme; cook, whisking constantly, until flour turns golden, 1 to 2 minutes. Whisking constantly, gradually add sherry or vermouth, then reserved 4 cups of chicken stock; simmer until gravy thickens slightly, 2 to 3 minutes. Stir in optional cream and chicken and steamed vegetables; return to simmer.

6 Adding the dumplings.
Lay formed dumplings on the surface of the chicken mixture; cover and simmer until dumplings are cooked through, about 15 minutes. Gently stir in peas and parsley. Adjust seasonings, including adding generous amounts of salt and pepper. Ladle portions of meat, sauce, vegetables, and dumplings into soup plates and serve immediately.

Serves 6 to 8.

Answer 10

try allrecipes.com