Recipie for making dumplings. Mine always FAIL and we love Chicken and dumplings but haven't figured out how.

Question

I' love to make dumplings just like my grandmother made. I've even used biscuit dough, and just dropping them in hot water I fail at doing. So I need advice please! We love our dumplings bite size or a little bigger, and big enough to taste

Answer 1

My MIL is the best cook, and her dumplings are to die for! One night, I made chicken and dumplings with the product below.... didn't tell the hubs, and he said "whatever you did to make these dumplings, keep doing it. Your dumplings are better than my Mom's" and swore he'd kill me if I ever told her. Find them at Wal-Mart in the frozen breads section..... about $1.29 a pkg. Delish!

I'll give you a step-by-step if you need it.

;D

Answer 2

Well I learned from my grandmother many years ago. I have cooked in a few restaurants and had many different tpes of chicken and dumplings, but hers are the best, very simple, but still the best.

Boil your chicken till done through to the bone
remove all of the meat and strain stock
bring stock to a boil while you are making dumplings

I make dumplings the same way I would biscuits, no measure

Start with a big bowl of sifted self rising flour, take a hand full of crisco (or lard if you have good lard) and make a well in the flour, add cold buttermilk, begin mixing (with your hands of course) breaking up lumps of shortening, once a soft dough is formed begin kneading the dough, folding it over till it is much firmer than a biscuit dough

take portions of the dough and roll out (with a glass, never used a roll pin) till it is about 1/8 inch thick, cut into strips, drop into boiling stock, only add a few at the time, if you add too many it will stop boiling,

stir gently some of the dumplings will break apart, but this is good, it makes the chicken and dumplings thicker

once all of the dumplings are in let simmer for about 15 min to be sure the dumplings are fully done, but be sure to not let them stick and scortch, after the dumplings are fully done turn off heat and add the meat from the chicken

Taste and adjust salt and pepper

Answer 3

I assume you will be de-boning the chicken before adding it to the dumplings? If so, you can make a broth or stock with the leftover bones. If you have a small pressure cooker, you can do it really fast. If not, it will take at LEAST an hour (broth). Three is better (stock). I like a simple stock, I don't use celery because I don't want my stock to taste like soup. Lots of garlic, a carrot, some leek tops if you have them in the fridge or a half an onion (for just one chicken carcass) or a bunch of green onions, salt, pepper, a cup of white wine. Just let it simmer for a few hours and pour it through a sieve, voila, chicken stock. If you are using a pressure cooker, add the wine after you've pressure cooked the stock--pressure cookers make stock kind of flat, you'll need the wine to perk it back up. The canned chicken broth will be fine for dumplings. I don't like chicken and dumplings but my husband does. I made him chicken and dumplings with Bisquick and he loved it. I think I took the recipe right off the box!

Answer 4

I cook chicken in water, chicken broth and salt and pepper until done. Then I add a can of cream of chicken soup (not diluted) and bring the mixture to a boil. I use canned biscuits I roll out on a floured board and cut into squares. Turn down the heat to a medium boil, not rolling, and drop them a couple at a time into the boiling mixture stir once and repeat the process. It does not take long for the biscuit dough to get done. Just stir occassionally so they won't stick. The flour will help thicken your dumplings and the cream of chicken soup adds a great extra chicken flavor.

Answer 5

This is the ONLY recipe I use for dumplings, and they turn out perfect every time. Light and fluffy!! It is from an old Betty Crocker cookbook (1954)
Mix together: 1-1/2 cups all purpose flour and 2 tsp. baking powder, and 1/2 tsp salt. Cut in: 3 tablespoons shortening
(or mix with hands till shortening is in small pea size)
Mix in: 3/4 cup milk, mix only until well mixed, do not over mix, or they will be tough.
Drop by spoonfuls into medium boiling stock or stew, (or whatever). Cook uncovered for 10 min., then cover and cook for 10 min. longer

Answer 6

Easy Chicken and Dumplings:

2 hours 45 min prep
6 servings

6 chicken legs with thigh
8 cups water
2 celery ribs, chopped
1 small onion, chopped
2 chicken bouillon cubes
1 1/2 teaspoons salt
1 teaspoon pepper
1 can cream of chicken soup
1 (15 ounce) package 8-inch flour tortillas

1. Bring first 7 ingredients to a boil in a large Dutch oven; cover, reduce heat, and simmer 45 minutes or until chicken is tender.
2. Remove chicken, reserving broth in Dutch oven.
3. Let chicken and broth cool.
4. Skin, bone and cut chicken into bite-size pieces; set aside.
5. Skim fat from broth.
6. Add soup to broth; bring to a boil.
7. Cut tortillas into 2x1 inch strips.
8. Add strips to briskly boiling broth.
9. Add chicken, reduce heat, and simmer 10 minutes, stirring occasionally to prevent dumplings from sticking.
10. Remove from heat; Serve.

Answer 7

Try using broth instead of just hot water. I use bisquick. I dont put as much milk in as it says on the box (just a little less). Make sure your broth is boiling adn then drop in spoonfuls of the mixture. Stir and turn dumplings every so often. .

Answer 8

My old stand by is Bisquick! My mom taught me about Bisquick dumplings and I swear by it! However, are you sure your grandmom made traditional dumplings or were her's more like spaetzle? The recipes, textures etc. are totally different! Also, try dropping your dumplings into a boiling broth, such as soup, or stew. Cover for 10 minutes and then remove the cover for 10 minutes.

Answer 9

I love using recipes from the site All Recipes
here are a few dumpling recipes for you:

http://allrecipes.com/Search/Recipes.aspx?WithTerm=chicken+dumplings

Hope this helps. Have Fun!