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| GREAT OLD FASHIONED CHICKEN AND DUMPLINGS | |
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This was taught to me by my now deceased Mother-in-law who was an excellent cook.  1 whole chicken, cut up salt black pepper butter all-purpose flour ice water Note: You will need a rolling pin and a floured surface. Broth: Wash and place the cut up chicken in Dutch Oven with plenty of water to boil. Add salt to boiling chicken (to taste), black pepper and a stick of butter. Make sure there is enough water in pot to create ample broth for dumplings. When chicken is tender and well done, remove from bone. Remove bones from broth leaving chicken meat in broth; turn onto simmer while you prepare dumplings. Dumplings: 2 1/2 cups all-purpose flour 1 teaspoon salt mixed into flour Ice water (stir enough into flour mixture to make a stiff dough) Place on the floured surface and knead, making sure the dough is stiff. Roll out with floured rolling pin until very thin, about 1/8-inch. It make take some elbow grease, but the results are well worth it! Cut into 1-inch strips and let it dry for a few minutes. It should be partially covered with flour. Meanwhile, turn up the chicken and broth; slowly drop the long dumplings into the boiling broth. As they cook they will become somewhat stiff; that's what you want. When enough dumplings have been added to broth, (you may not need them all) and don't add too many because they have to boil and cook. It's OK if some flour drops into pot with dumplings. The temperature should not be any higher than medium and as dumplings cook it will need to be turned down more. Place lid on pot and cook until dumplings begin to float and become somewhat translucent. You will know when they are done because they will thicken. Stir and enjoy... Practice and you will be in great demand at get-togethers. Enjoy! Submitted by: Jewel | |
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recipe reviews #193246
CYN-BUR (Florida) says:
Finally, someone posted the poor man's version of Old-Fashioned Chicken and Dumplings, Hallelujah! These are very ancient to say the least. No one had store biscuits, canned broth, cream soups or even vegetables to add. My Granny Bertie rolled these dumplings out on a brown paper sack using salt, flour, water, and a heap of LOVE, she was poor and didn't have anything else. They were scrumptious. Jewel, thank you and God bless you for this recipe.
#185770
Amy M. Stoker (Tennessee) says:
This is EXACTLY how my Grandmother taught me to make dumplings. I am always the one everyone wants making the dumplings on the holidays lol. They are delicious!
#184299
Gk (Georgia) says:
I had been looking for a recipe similar to how my mom made her dumplings. It took me a while to find this recipe but definitely worth the searching. This is almost exactly how she made her dumplings. They were soooo good! My family loved them. You made me a star. Thanks so much!
#180971
Lee (Pennsylvania) says:
The flour mixture needs some leavening agent and the broth should never boil after the dumplings are in the pot and covered.
#167601
Carol (Florida) says:
I slice up 4 or 5 good sized onions to the water when I boil the chicken, makes it even better!
#167387
Marilyn Aileen Follis (Arizona) says:
I make my dumplings about the same except I add large can Pet (evaporated) milk and can of cream chicken soup to broth, and add black pepper to flour mixture.
#154211
Leslie Wise (Virginia) says:
Basically the same but I use canned biscuits with flour. 10 biscuits rolled out with plenty of flour using a rolling pin then cut each into strips and boil in chicken broth. Results are the same only easier, faster, and more consistent.
#152087
R Lastinger (Colorado) says:
Pretty much the same as my Grandma's recipe from South Ga. Just cant be beat. Comfort food for sure!!! Just be prepared for the flour all over the place when your rolling those dumplings out..
#151263
Ricku (Texas) says:
Just like my Mama and Grandmama made. Simple is the best.
#150915
Col. Kirby (United States) says:
Grandmother And Mother made Dumplings from using this type of recipe. Just couldn't help going back for 2nds/3rds! I now use this recipe for Chicken and Dumpling dinners I make for our V F W Post on some Friday nights. Delicious.
#145317
Sandy (Michigan) says:
This is how I make mine except I add a can of cream of celery soup in the broth and 1 stick of butter. More fattening I know but yummy!
#145302
Susie (Texas) says:
I made this chicken & dumpling recipe for supper yesterday and they turned out wonderful!! Thanks so much for sharing this wonderful recipe! It's simple to make and oh so good!! Tastes like my moms... DELICIOUS!!
#137587
Deniz (South Carolina) says:
I will give it a try! I do not like all the veggies in my dumplings either, never understood that concept!
#137549
Carolyn Wells (Tennessee) says:
I made these dumplings today -- did not change a thing and they were absolutely wonderful. I have made these before except I have put a couple of teaspoons olof Crisco in them. It was hard for me not to add the Crisco but after reading your reviews I followed your recipe. Best dumplings I have ever eaten. Thanks so much!!
#136580
Randy (United States) says:
I made these and they were awesome. only change I made was that I added about a half cup of pet (evaporated) milk because that's what my mother used in hers.
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