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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 #73642
Darlene Riddell (South Dakota) says:
My mom made these. We called it pot pie for the old German word Bot boi. Thanks for the recipe
#72933
Newatcakes (Missouri) says:
My grandma added the broth to the dumpling dough instead of water, gives them a lot more flavor.
#68712
Tina Alley (Maryland) says:
This is how I make mine except I do add one small/med onion diced to the cooking chicken. Its such a simple yet tasteful dish.
#58938
Barbara (Florida) says:
I have been making these for years! My sister taught me. She always added chicken bouillon, black pepper and parsley flakes to the water for the dumplings. Way good! You would of course have to cool the water first. it really gives the dumplings the best flavor!
#54121
Lane (Maryland) says:
Really a great recipe.
#53460
Thomasena (Mississippi) says:
Thank you so much for a simple recipe that is easy and simple. I have always wanted to make chicken and dumplings but never got up the nerve because of all the ingredients. However, you came along and showed me it can be done as simple as my granny use to cook. Thank you so much.
#50304
Edwin Smith (United States) says:
This is a wonderful old fashioned type recipe, the kind I like.First of all they don't ask you to add condensed soup. The only thing I do is use BISQUICK rather than the dumpling recipe. I cut it the same, dry it slightly. This is so good. Thanks
#47218
Sharon (Kentucky) says:
My mother-in-law use to make these. I tried and almost got it right. I rolled the dough too thick and also put some shortening in it because I thought it was a little like pie dough. Now I can make it right. And thanks for the idea to put it through the pasta machinge!
#44137
Gina (Arkansas) says:
Oh I love this recipe... Tastes just like my grandmother used to make in Arkansas. Thanks for posting!!!!
#41224
Colleen (Missouri) says:
This turned out great the very first time making it. My husband said they tasted just like the ones he gets at cracker barrel. Even my finicky baby liked them. Thanks for the recipe!
#37801
Debra (Illinois) says:
Thank you so much! I haven't been able to find a recipe without baking powder or soda and I know there is none of that in my favorite "slippery" dumplings. I know a few people who can make these, but won't give up the recipe. And my two cents is: roll them as thin as you possibly can. I am so looking forward to making these.
#29312
Tylina (United States) says:
Thank you for this recipe! I have searched high and low for an old fashion chicken and dumplings and it was a hit at my dinner table tonight!
#26576
Billie Dean (North Carolina) says:
Great recipe!! Turned out just like Mom use to make! Thank you ! :)
#25392
Yolanda (California) says:
Thank you for this! This is how my 92 year old Grandmother makes hers... LOL... but she never gives up her recipes... she tells me "it's not time to hand over yet"... so, all I can do for now is watch her and hope I guess right on measurements;-) "Old Fashioned" No veggies, no milk, nothing but a chicken with some "rolled" dumplings in broth... and no "biscuits" sitting on top. Again Thank You... Sincerely~
#23778
Angie says:
These are just like I remember them...couple of tips:
The cold water equaled about 3/4 of a cup incorporated about 1/4 cup to start then 2 tbsp. kneaded in etc. until you get a stiff, not crumbly, dough. Also, I pulled the chicken out and let it cool while I made the dough...little kinder on the hands and added it back (sans the bones) before dropping the dumplings in. Before adding the chicken back I added 4 cups more water and 2 veggie boullion cubes to the broth so that I could use all the dumplings.
The cold water equaled about 3/4 of a cup incorporated about 1/4 cup to start then 2 tbsp. kneaded in etc. until you get a stiff, not crumbly, dough. Also, I pulled the chicken out and let it cool while I made the dough...little kinder on the hands and added it back (sans the bones) before dropping the dumplings in. Before adding the chicken back I added 4 cups more water and 2 veggie boullion cubes to the broth so that I could use all the dumplings.
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