Need Chicken n Dumplins Recipe.... A good one

[SEMANMD]

yes, but you can store-buy both the noodle-type and biscuit-type.

Maybe I can explain this better.

I have seen recipes for chicken n dumplings where the dumplings are dense "pasta" like squares. With this type of dumpling the recipe usually calls for 1 egg for every cup of flour, it is mixed, rolled out, cut and dropped in the liquid. The dumplings are basically a very dense egg noodle.

I have seen recipes for chicken n dumplings where the dumplings are light and fluffy "bread" like puffs floating on top of the liquid. With this type of dumpling either a biscuit dough is made, or biscuits are purchased, and dropped on top of the liquid.

[Jillybean]

Originally Posted by SEMANMD yes, but you can store-buy both the noodle-type and biscuit-type. Maybe I can explain this better. I have seen recipes for chicken n dumplings where the dumplings are dense "pasta" like squares. With this type of dumpling the recipe usually calls for 1 egg for every cup of flour, it is mixed, rolled out, cut and dropped in the liquid. The dumplings are basically a very dense egg noodle. I have seen recipes for chicken n dumplings where the dumplings are light and fluffy "bread" like puffs floating on top of the liquid. With this type of dumpling either a biscuit dough is made, or biscuits are purchased, and dropped on top of the liquid.

That make perfect sense, my grandma used to make chicken and dumplings that were delish and they were more noodle like. The one time I tried to make it my friend told me how she does it and they were bread like, good, but not what I was hoping for.

[cbruski]

I love love love this recipe (as does the rest of my family)...it is a bit of work but well worth it. I have tried a few other recipes but none compare to this one. It is also a very inexpensive meal. It is a noodle like dumpling. Hmmm....I think this may be supper today. Okay, on to the recipe...
Dumplings:
4 C flour
1 T baking powder
1/4 C veg. oil
3/4 tsp salt
1 1/2 c. milk
Mix Ing., blend them well and turn out on a floured surface. Knead 4 or 5 times, divide into two parts.
Roll out one peice of dought to 1/8-1/4" thinck and cut into 1" pieces. (I use a pizza cutter to cut the dumplings) Place into a large pan that you have placed 8 cups water and 3 chicken bouillon cubest that has been brought to a boil and cubes dissolved.
Cook dumplings until just about done (it just takes a few minutes...ususally I cut the rest of the dumplings while these are cooking and by the time I am done the dumplings are ready). Strain and set aside. Next finish the other half of the dough the same way.

Sauce:
6 T. butter
3 chicken bouillon cubes (crumbled)
1 tsp sugar
1 c dumpling cooking liquid
4 T flour
2 c milk
Melt butter in a pot...add flour and mix well. Mix sugar into milk and slowly add to pot while stirring. Continue stirring until thickened a bit. Dissolve chicken bouillon into cooking liquid and add to sauce.
Add dumplings and some cooked chicken and let simmer for a few minutes until everything is heated nicely.
Enjoy!

[twothreeshop]

Originally Posted by Mommy2Carson&Belle I use Rachael Ray's recipe and it best quickest recipe!

We've made this recipe multiple times and like it too. I don't have anything to compare it to, but it has always turned out well.

[cgs189]

We make the noodle kind in my family. We call it chicken and pastry-not dumplings, dumplings to us is the dropped biscuit kind.

Im not for sure how my granny makes her homemade ones, but in a hurry we use Anne's brand and they are still so yummy. http://www.annesdumplings.com/

[starina_bliss]

my mom always told me that a dumplin with egg is actually a noodle. my great grandma's recipe is probably the simplest i've ever seen.

boil 1 whole chicken in water or chicken broth. (the longer the better in my opinoin) pull the chicken out when fully cooked and de-bone. put the chicken meat back in the broth and set aside.

mix water, flour, salt and pepper. (she never measured but i would say about equal amounts, if it is too runny add more flour, too thick add water) you are looking for the "dough" to no longer be sticky. throw some flour on the table roll em up, cut em up and drop in broth and let it simmer for about an hour. check the dumplins and when they are the right consistancy eat up!

my mil swears by just dropping cut up flour tortillas in the broth, but i don't care much for it.

[rebelbets]

I swear by the Hillbilly Housewife recipe for chicken and dumplings. Here's the link:

http://www.hillbillyhousewife.com/chickendumplings.htm

They are wonderful! The dumplings are a great texture. My only tweak is to add a chopped onion and several stalks of chopped celery to the stock while it's boiling on Day 2.

-Betsy

[april-2006]

Originally Posted by rebelbets I swear by the Hillbilly Housewife recipe for chicken and dumplings. Here's the link: http://www.hillbillyhousewife.com/chickendumplings.htm They are wonderful! The dumplings are a great texture. My only tweak is to add a chopped onion and several stalks of chopped celery to the stock while it's boiling on Day 2. -Betsy

I love Hillbillyhousewife's dumplings!