I need a good chicken dumpling recipe.?

Question

my parents are coming down from upnorth to help me out with some things. They have been wonderful to me and I want to thank them by trying to make dumplings like my Moms. She hasnt made them in years and my dad loves them!

She would make chicken soup and drop a dough like mixture into boiling water to cook and that would be the dumplings.

Anyone know this kind of Dumpling?? Thanks!

Answer 1

INGREDIENTS:
2-1/2 to 3 lb. Chicken (whole)
4 C Water
2 C Chicken broth
1 Carrot, roughly chopped
1 Medium onion, cut into quarters
1 Stalk of celery, roughly chopped
1/2 t Salt
1 C Milk
1/4 t Freshly ground pepper
.
Dumplings:
2 C All-purpose flour
1/2 t Baking soda
1/2 t Salt
3 T Shortening
3/4 C Buttermilk


PREPARATION:
Place the chicken in a Dutch oven, and add the water, broth, carrot, onion, celery and salt. Bring to a boil, cover and lower heat. Simmer for 60 to 70 minutes, or until tender and chicken is done. Remove chicken and allow it to cool enough to handle.
Remove the carrot, onion and celery pieces from the broth and discard. Reserve the broth.

Bone the chicken, discarding all skin and bones, and cut meat into bite-size pieces. Set aside.

The Dumplings:
Combine the flour, baking soda and 1/2 teaspoon salt; cut in the shortening with a pastry blender or two knives until mixture is consistency of coarse meal. Add the buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface and knead 4 or 5 times -- no more.

For drop dumplings, pat the dough down to a 1/4-inch thickness, and pinch off 1-1/2-inch pieces.

For rolled dumplings, roll the dough to a 1/4-inch thickness, and cut into 3" x 1" strips.

Bring the chicken broth to a boil, and stir in the milk and pepper. Correct seasonings, if desired.

Drop dumplings, one or two at a time, into the boiling broth and reduce heat to medium-low. Stir from time to time to make sure dumplings do not stick together. Cook dumplings 8 to 10 minutes. Add the boned chicken to the mixture and simmer until heated through. Remove from heat. Makes 4 to 6 servings.
Shared by Sandy H.
Notes: Dumpling dough is very similar to biscuit dough and, like biscuit dough, the less it is handled, the lighter and more tender the result.

Answer 2

Here you go:

Boil a chicken, debone and return meat to boiling stock.
Take 1 stick of butter, 2 cups of flour and enough of the stock to form a stiff, rollable dough.
Roll out dough and cut into squares. Put into boiling stock and maintain boil until dumplings are cooked. Season to taste.

These are my family's recipe. They produce a German-style dumpling. I have a friend that uses Bisquick for fluffier dumplings.

Answer 3

Here's how I do it:

Boil a chicken in a pot of water w/ hunks of celery, onion, carrots, parsley, black peppercorns, a bay leaf, and salt. When tender (about an hour of simmering over low-med heat), remove it and let cool. Remove meat adn discard bones,skin and fat.

Strain broth. Add meat back to the broth. Add fresh carrots adn celery, this time cut into bite-size pieces, to stock. When veggies are almost tender, reduce heat to a low simmer (NOT a rolling boil) and drop spoonsful of biscuit dough into the liquid. Dip your spoons in to keep the dough from sticking. You can make dough using a basic Bisquick recipe (back of box) or even cut up and use canned biscuits. Flour tortillas also work.

Keep on a low simmer, cover, and allow dumplings to steam about 15-20 minutes. They will also thicken your broth for a heartier meal.

Oh, and if I make biscuit dough from a mix or scratch, I add a generous portion of black pepper to the dough, as I love the tate of pepper w/ chicken.

It's really easy! Just go for it!

Answer 4

chicken dumpling
Ingredients:
1/2 cup chopped onion
1/2 cup chopped celery
2 garlic cloves, minced
1/4 cup butter or margarine
1/2 cup all purpose flour
2 teaspoons sugar
1 teaspoon salt
1 teaspoon dried basil
1/2 teaspoon pepper
4 cups chicken broth
1 package (10 oz) frozen green peas
4 cups cubed chicken
***DUMPLINGS***
2 cups buttermilk biscuit mix
2 teaspoons dried basil
2/3 cup milk

In a large saucepan, saute onion, celery and garlic in butter until tender. Add flour, sugar salt, basil, pepper and broth; bring to a boil. Cook and stir for 1 minute; reduce heat. Add peas and cook for 5 minutes, stirring constantly. S tir in chicken. Pour into a greased 13in. X 9in. X 2in. baking dish.

For dumplings: Combine biscuit mix and basil in a bowl. Stir in milk with a fork until moistened. Drop by tablespoonfuls onto casserole (12 dumplings).

Bake, uncovered, at 350 degrees for 30 minutes. Cover and bake 10 minutes more or until dumplings are done.

it may love by your parents

Answer 5

DUMPLINGS FOR STEW, #1

1 1/3 c. flour
2 tsp. baking powder
1 T. chopped parsley
1/2 tsp. salt
2/3 c. milk or chicken broth
2 T. oil

About 30 minutes before serving: In a large bowl, with a fork, stir flour, baking powder, parsley, & salt until mixed. In small bowl, combine milk & oil; slowly stir into flour mixture just until mixture forms soft dough (stir as little as possible). Drop dough by heaping tablespoonfuls onto pieces of chicken, meat or vegetables in simmering stew in Dutch oven or kettle. Cook dumplings 10 minutes, uncovered; then cover & cook 10 minutes more. With slotted spoon, remove dumplings from stew. Spoon stew into serving dish & top with dumplings. Makes 6 dumplings.

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DUMPLINGS FOR STEW, #2

1 c. flour
2 tsp. baking powder
1/2 tsp. sugar
1/2 tsp. salt
about 1/2 c. milk

Sift together all the dry ingredients, then stir milk in slowly until the batter is thin enough to take up by rounded spoonfuls with a wet tablespoon. To vary, add 1 tablespoon chopped parsley, or for savory dumplings, add 1/2 tsp. poultry seasoning, 1/2 tsp. celery seed, 1 tsp. dried onion flakes & 2 T. salad oil. Heat the stew to the boiling point. The gravy should be shallow enough so that the dumplings rest on meat or vegetables as they cook. Put spoonfuls of batter on the stew. Cook, uncovered, 10 minutes, then cover & cook 10 minutes longer.

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MOM’S DUMPLINGS

2 c. flour
4 tsp. baking powder
1 tsp. salt
3 T. shortening
3/4 c. milk

Mix & sift flour, salt & baking powder. Cut in shortening with a knife, or rub in with fingertips. Add milk to make a soft dough. Drop on top of simmering chicken pieces or meat stew. Cover closely & steam 15 to 20 minutes without removing cover.

Answer 6

Spicy Chicken Drumsticks

Ingredients:

½ tsp Chilli powder
2 tsps Cumin seeds
1 tbsp Vegetable Oil
½ tsp ground Cloves
2 tsps Corinder seeds
½ tsp Cardamon seeds
½ tsp ground Cinnamon
1.2 kg Chicken drumsticks
½ tsp ground Black Pepper


Method:
Grind or process coriander, cumin and cardamon seeds until crushed.
Place crushed seeds with spices in a dry frying pan, stir over heat until fragrant. Remove from heat. Add oil and water, stir until combined.
Make diagonal cuts, about 1 cm apart, through to the bone, on both sides of drumsticks.
Rub spice mixture all over the drumsticks, place in shallow dish; cover. Refrigerate 6 hours or overnight.
Cook drumsticks on a heated oiled griddle pan (or barbecue or grill), until browned and cooked through.


Hope u like it.If yes pls reply.

Answer 7

You can also make up your chicken stew and use canned Pillsbury biscuits for the dumplings. Open can seperate the biscuits, cut the raw bicuits in quarters and add quarter biscuits on top of stew and simmer for about 10 mins.

Answer 8

I always use Bisquick for dumplings. Just follow the instructions on the package - they'll be perfect. And how nice of you to do this as a thank you for your mom and dad!

Answer 9

Asian Dumpling Soup:

1 can (49 oz.) low-sodium chicken broth
3 tablespoons minced fresh ginger
2 cloves minced garlic
2 tablespoons seasoned rice vinegar
1 tablespoon soy sauce
1 pound frozen potstickers or won tons
1/2 cup sliced green onion
Asian (toasted) sesame oil

In a 5- to 6-quart pan, add chicken broth, ginger, garlic, rice vinegar, and soy sauce. Bring to a boil over high heat. Add potstickers or won tons and simmer, uncovered, until hot in center (cut to test), 6 to 8 minutes. Add sliced green onion. Serve in bowls and add Asian (toasted) sesame oil to taste.

Yield: Makes about 8 cups; 4 servings

Answer 10

Anytime I have made them from scratch, they turn out way too heavy. Use Bisquick or Jiffy Mix and follow the recipe on the box...they are delicious, easy and foolproof! (My mom's secret for great dumplings lol)