Chicken and Dumplings?

Question

I want to make chicken and dumplings, with the dumplings from scratch. They always turn out like hard gummy lumps. Any ideas on how to make them better?

Answer 1

CHICKEN AND DUMPLINGS

INGREDIENTS:

1 chicken, about 3 pounds
2 Quarts water
1 Teaspoon Salt
1/2 Teaspoon Pepper
2 Cup All-purpose flour
1/2 Teaspoon Baking soda
1/2 Teaspoon Salt
3 Tablespoon Shortening
3/4 Cup Buttermilk

PREPARATION:

Place chicken in a Dutch oven; add water and 1 teaspoon salt. Bring to a boil; cover, reduce heat, and simmer for 1 hour or until tender. Remove chicken and let cool slightly. Bone chicken and cut chicken into bite-size pieces; set aside.

Bring broth to a boil; add pepper. Combine flour, soda, and 1/2 teaspoon salt; cut in shortening until mixture resembles coarse meal. Add buttermilk, stirring with a fork until dry ingredients are moistened. Turn dough out onto a well-floured surface, and knead lightly 4 or 5 times.

For drop dumplings, pat dough to 1/4" thickness. Pinch off dough in 1 to 2-inch pieces; drop into boiling broth. Reduce heat to medium-low, and cook 8 to 10 minutes or to desired consistency, stirring occasionally. Stir in chicken. To make rolled dumplings: Roll dough about 1/4-inch thick. Cut dough into 4- x 1/2-inch dumplings. Drop dumplings, one piece at a time, into boiling broth, carefully stirring after each addition.

Serves 4 to 6.

Answer 2

Cook chicken in seasoned water till it's tender. Remove the chicken pieces, cool, and remove from the bone. REFRIGERATE. I like to cook the chicken the day before I'm making dumplings so I can put the broth in the fridge and when it's cold, I remove the fat.
When you're ready to make the meal, heat the broth to simmering. Make the dumplings out of
2 1/2 cups flour and 1 cup hot broth. Mix well. Turn it out onto floured surface and roll out (using flour on your rolling pin and the top surface of the dough so it won't stick). Cut into squares and drop piece by piece into broth that's at a rolling boil. Then cut the heat till it's still boiling at a medium rate. Cook till dumplings are tender (about 20 minutes or so). Keep gently stirring occasionally from the bottom so they won't clump or stick. Then add the chicken meat back in. OH YES!! YUMMY! Our family is so big I have to use 2 cups hot broth and 5 cups flour to make the dumplings.

Answer 3

here is a recipe:

EASY DUMPLINGS

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons butter
3/4 cup milk

Combine ingredients. Drop by teaspoonfuls on top of boiling stew.
Cover tightly and steam for 12 minutes.

Variation: A few teaspoons of finely chopped fresh parsley may be added to batter.

Answer 4

What ever recipe you use, make sure you drop the dumplings into the pot when the chicken and sauce is rapidly boiling.

Answer 5

only one idea. if you making chicken and dumpling just make for you.because people they dont like this food