Chicken And Rolled Dumpling Recipe

Roll out to about 1/8 inch thick on a floured board and cut into stips about 1.5 inches wide and anh length you like. If the dough resists rolling by …

Rating: 5/5(1)
Category: Stew
Calories: 323 per serving
1. Directions:.
2. Boil stock ingredients for 45 minutes to an hour until chicken is 170F internal temperature and remove to cool.
3. Strain stock and de-fat or refrigerate for use later.
4. Remove chicken from bone and cut into bite-sized pieces.

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Step 1. Combine flour, baking powder and salt. Cut in shortening and add milk to make a stiff dough. Advertisement. Step 2. Roll out to about 1/8 inch thickness and cut into 1 inch squares, 1 to 1 1/2 inch strips or diamonds. Sprinkle lightly with flour and drop into boiling chicken stock. Cover tightly and boil gently for 8 to 10 minutes.

Rating: 4.7/5(256)
Category: Chicken And Dumplings
Servings: 6-8
Calories: 226 per serving

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On a floured surface, roll out dough to 1/4 inch thickness (I divide dough into 1/3's to roll out, it's easier to do smaller amount) Cut rolled dough into 1 inch strips, then cut strips …

Rating: 5/5(4)
Total Time: 1 hr 50 mins
Category: One Dish Meal
Calories: 313 per serving
1. *Use a large pot with a heavy lid.
2. Place chicken, water, bouillon, celery, onion and pepper together in pot.
3. Cook, covered for 1 hour. (After cooking, I let contents remain in covered pot for about an hour to cool).
4. As soon as chicken is done cooking, remove 1 cup of cooking liquid from pan and allow to cool so that it is about room temperature.

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Place chicken and 1 1/2 teaspoons salt in a small Dutch oven, cover with water, and bring to a boil. Cover, reduce heat, and simmer 3 1/2 hours or until chicken is tender. If …

Servings: 6-8
1. Place chicken and 1 1/2 teaspoons salt in a small Dutch oven, cover with water, and bring to a boil. Cover, reduce heat, and simmer 3 1/2 hours or until chicken is tender. If necessary, add water to maintain at least 3 cups broth. Remove chicken from broth; cool. Bone chicken, and cut into bite-size pieces. Return chicken to broth, and set aside.
2. Combine flour, baking powder, and remaining salt, stirring well. Cut in shortening with a pastry blender until mixture resembles coarse meal. Add milk, stirring to form a soft dough. Turn out onto a lightly floured surface, and knead gently 30 seconds. Roll dough to 1/8-inch thickness; cut into 2-inch squares. Bring chicken broth to a boil. Drop dumpling squares into broth. Cover; reduce heat, and simmer 10 minutes or until dumplings are plump and tender.
3. Note: The dough must be rolled very thin to create a good rolled dumpling.

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Add milk and stir until combined. Turn out onto a lightly floured surface and knead lightly. Roll out to 1/8 inch thickness. Cut into strips and then …

Rating: 5/5(8)

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Add onion, celery and margarine. Bring to a boil, then reduce heat to simmer. Cook for about 1 1/2 hours, until chicken falls off the bone. Step 3. On …

Rating: 5/5(132)
Total Time: 4 hrs 25 mins
Category: Chicken And Dumplings
Calories: 990 per serving
1. In a large bowl, sift flour, baking soda and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 2 hours or overnight.
2. Remove the skin from the breast, thigh and back of the chicken, but leave it on the legs and wings. Season chicken with seasoning salt, and place in a large stock pot. Pour in water. Add onion, celery and margarine. Bring to a boil, then reduce heat to simmer. Cook for about 1 1/2 hours, until chicken falls off the bone.
3. On a lightly floured surface, roll one ball of dough to about 1/8 inch thick. Cut into 2 inch squares. Drop into simmering broth, and let cook for about 2 minutes. Stir gently to prevent sticking; add more water if needed. Season broth while dumplings are cooking with salt, pepper and poultry seasoning. Simmer for about 15 minutes, or until dumplings are cooked through.

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Polish Chicken and Dumplings. Rating: 4.52 stars. 173. This is an old family recipe for the dumplings, which were originally Polish egg noodles (kluski), and over the years I have modified it to make homemade dumplings. By …

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Place the chicken, carrots, celery and onion in a large Dutch oven or stockpot. Add water, vinegar and salt (adding more water, if necessary, to cover chicken). …

Rating: 5/5(20)
Category: Lunch
Servings: 10
Total Time: 1 hr 15 mins
1. Place the chicken, carrots, celery and onion in a large Dutch oven or stockpot.
2. Add water, vinegar and salt (adding more water, if necessary, to cover chicken).
3. Bring to a boil. Reduce heat; cover and simmer until meat nearly falls from the bones.
4. Remove chicken from broth; allow to cool.

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Let the chicken n’ dumplings dough rest for about 10 minutes, then shape into 3 equal sized portions. Roll And Slice The Dumplings. Roll out the …

Rating: 5/5(1)
Total Time: 1 hr 30 mins
Category: Soup
Calories: 341 per serving
1. Put the chicken and the veggies (if using) in a large stockpot. Cover completely with water. Bring to a quick boil, then continue cooking chicken for one hour. When done, remove chicken to large bowl to cool. Strain broth to remove leftover veggies or other particles. Return broth to stockpot.
2. Once chicken is cool, remove skin, then cut chicken into bite sized pieces. (At this point I divide the chicken pieces in half, and freeze half for use in another meal).
3. Add chicken pieces (approx. 2 1/2 cups) back into chicken broth. Heat the chicken and broth back up to boiling. Add bouillon cubes, salt and pepper (to taste).
4. While chicken is coming to a boil, make the dumplings. In a large bowl, using a pastry blender or two knives, cut the shortening and salt into the cup of flour, until shortening is the size of small peas. Add 1/2 cup HOT water and 1/2 cup, plus 2 Tablespoons of flour to the mixture. Stir and work the mixture until a soft dough ball forms (firm enough to roll out). Divide dough into 3 equal sized balls, then let the dough rest for 10 minutes.

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Place chicken, celery, onion, bay leaves, bouillon and House Seasoning in water and cook at a low boil for 30 to 45 minutes, until meat begins to fall off the …

Rating: 5/5(136)
Total Time: 30 mins
Servings: 4

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In a food processor or mixer, combine the flour, salt, egg, butter, and milk. Mix until the dough clumps together. Roll the dough out to about 1/8-inch thickness on a floured surface. Use a pizza cutter or knife to cut the dough into squares or diamond shapes. Bring the chicken broth back to a boil over medium heat.

Rating: 4.4/5(32)
Total Time: 20 mins
Category: Dinner, Bread
Calories: 259 per serving

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When The New York Times published a recipe for “Quick Chicken and Dumplings,” the dish was described as a soup, and butternut squash was a suggested ingredient. Perhaps northerners eat soupy squash with dumplings regularly, but traditional Southern Chicken and Dumplings are what you should be making.. Nostalgia in the Kitchen. …

Estimated Reading Time: 8 mins

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Dust dough and rolling pin with flour. Roll dough to about 1/8 inch thickness. Cut into strips about 3/4 inch by 3 inches with a floured knife. Let rest until ready to add to boiling chicken. Add dumplings to boiling broth a few pieces at a time, so that dumplings don't stick to each other. Add remaining evaporated milk to pot.

Servings: 6
Total Time: 1 hr 30 mins
Category: Whole Chicken
Calories: 798 per serving

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Check broth for any stray bones and bring to a rolling boil. Drop in dumplings, one at a time until all are in the pot, reduce heat to a low simmer, …

Servings: 6-8
Total Time: 2 hrs 30 mins
Category: Main Dish, Stews

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Place the chicken in a large lidded non-stick pot and add the broth, water, celery, carrot, 1/2 tsp. of the salt, parsley and onion flakes. Bring to a boil and cook …

Rating: 4.5/5(2)
Category: Main Dish
Cuisine: American-South
Total Time: 1 hr 20 mins

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Step-by-step instructions. Cook the chicken. Preheat oven to 350F degrees. Spray a baking sheet with nonstick cooking spray. Drizzle a little olive oil on the 2-3 chicken

Ratings: 161
Calories: 348 per serving
Category: Main Course
1. Preheat oven to 350F degrees. Spray a baking sheet with nonstick cooking spray. Drizzle a little olive oil on the 2-3 chicken breasts and season with salt and pepper. Bake for about 45 minutes.
2. Once the chicken is cooked, shred it with two forks. Or, you can put it into a stand mixer and have it do the work for you. Pour 2 quarts of chicken stock or broth into a large pot and start warming it up on the stovetop while you make the dumplings. In a medium bowl, combine flour and baking powder. Then add in cold cubed butter.
3. You can combine it all using a fork or a pastry cutter or your fingers. Just smoosh the butter between your fingers while you gradually mix it in with the flour mixture.
4. Now pour in the milk. You want to measure out a little less than a cup. Mix it all together. Dust your counter with a generous amount of flour. Place your dumpling dough on the counter and dust it with more flour. With a rolling pin, roll the dough out to about 1/4" thickness. Be sure to add flour as necessary to keep it from sticking underneath or to your rolling pin.

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Roll the dough to about 1/8-inch thick, then cut into 2-inch pieces. Drop dumplings into the boiling stock and allow to boil, while stirring frequently, for about 15 …

Rating: 4.8/5(45)
Calories: 499 per serving
Category: Main Course, Soup
1. Combine the chicken stock with the rest of the soup ingredients (minus the shredded chicken) in a large pot. Bring to a rapid boil over high heat. (Meanwhile prepare dumplings dough as instructed below.)
2. Prepare the dumplings dough while waiting for the stock to come to a boil. Whisk together the flour, baking soda and salt in a medium bowl. Stir in the melted butter and buttermilk until a dough forms.
3. If the soup needs to be thickened, mix together the 1/4 cup buttermilk and 2 Tablespoons cornstarch in a small bowl. Slowly stir into the soup until desired consistency is reached.

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Frequently Asked Questions

How to make the best chicken dumplings?

Ingredients

  1. Mix the batter. In a medium bowl, whisk together the flour, baking powder and salt. ...
  2. Form the dumplings. Many recipes call for dropping the dough directly into the simmering soup, but we like to let ours rest for a few minutes first. ...
  3. Drop ’em in.

How to make chicken and dumplings in an instant pot?

Steps

  1. On 6-quart Instant Pot®, select SAUTE; adjust to normal. Melt butter in insert. Add onions, poultry seasoning and salt; cook 6 to 8 minutes, stirring occasionally, until softened. ...
  2. Stir in celery and carrots. Stir in broth and chicken. Secure lid; set pressure valve to SEALING. ...
  3. Meanwhile, separate dough into 5 biscuits. Cut each biscuit into 8 pieces. ...

Can you make chicken and dumplings in a crock pot?

Crock Pot Chicken and Dumplings is the perfect comfort food for cold weather. This easy chicken and dumplings recipe uses Pillsbury refrigerated biscuits, condensed cream of chicken soup and frozen mixed vegetables. This slow cooker recipe takes just over five hours from start to finish and serves four people.

How do you make chicken and dumplings?

HOW TO MAKE OLD-FASHIONED CHICKEN AND DUMPLINGS:

  • Cook the chicken. Preheat oven to 350F degrees. ...
  • Start preparing the dumplings. Once the chicken is cooked, shred it with two forks. ...
  • Cut butter into flour . ...
  • Roll out dumpling dough. ...
  • Cut out dumpling shapes. ...
  • Warm up broth and chicken. ...
  • Begin adding dumplings to the pot. ...
  • Let dumplings cook. ...
  • Serve it up. ...

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