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Feb 7, 2005 09:21 AM

Chicken and Dumplings

  • p

My Grandmother used to make Chicken and dumplings for me. I have been unable to find a recipe like hers and the recipe has been lost through time. I know that she boiled chicken and added the (square) dumplings to the boiling stock after removing the chicken. Any help would be greatly appreciated.

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  1. Were the dumplings thick and square, or quite thin. James McNair has 2 recipes in his chicken book, one with the bigger round dumplings and another with what he calls southern dumplings, which looked more like ribbons of pasta.


    9 Replies
    1. re: Renata

      They were about 3X3 and were not very thick. I remember my Grandmother always said the trick was having the chicken stock "rolling" in a boil while placing the dumplings in the broth. GOD they were AWESOME and would give anything to have them again....

      1. re: patrick

        If you want to cheat and get something close to Southern dumplings, cut flour tortillas into squares. Drop into broth.

        1. re: Jim H.

          AHHHHHHHHHHH!!!!!!! No, NO, NO........My Grandmother cooked EVERYTHING from scratch....They have to be hand rolled and carefully placed in the broth.....

          1. re: Patrick

            This sounds a lot like what the PA Germans call "potpie", not a baked chicken pie with a crust, but stewed chicken with homemade noodle squares cooked in the boiling broth, then served in a soup dish with large pieces of the cooked chicken, carrots, celery, onions, (sometimes also potatoes--we love our starch!) and of course the potpies, with gravy. I have two recipes, one "slippery" (noodle style, but cut thick) and one "fluffy" (kind of a rolled dumpling). I also have a good recipe for the more usual dumpling, which is a flour, baking powder, milk mixture, dropped by spoonfuls on the boiling broth. I am not tech-savvy enough to give you a link, but I can look up the recipes and send them if any of them sound like what you're looking for. In fact, I'll be making these tomorrow for my daughter's birthday (her favorite dinner!) in spite of Ash Wednesday.

            1. re: Patrick
              Marcia M. D'A.

              Patrick, I grew up with the same kind of chicken and dumplings as you did. I still make the dish once in a while, but have made modifications. If you're interested in my recipe, please let me know. The dumplings are rolled out flat and cut into strips, but there is not reason you can't cut them into squares.

              1. re: Marcia M. D'A.

                i am very interested in ur recipe... can i have it plz?

                1. re: RedneckHawtie

                  Note the date of that post. That poster might not even be around.

            2. re: Jim H.

              Don't listen to him!!! :-) Flour tortillas a substitute for real Southern dumplings?!
              Make them with buttermilk instead of regular milk, then roll them out thin and cut them in squares like your grandmother's and drop them into the simmering broth.

              1. re: Jim H.

                Um. This is nothing like true southern dumplings. At. All.

          2. I've always been confused on this dish - I have it like a soup with small chunks of vegies and chicken and like stew - big chunks of both. which is the correct way?

            1 Reply
            1. re: rocket

              Neither is "correct" in any absolute sense, they're just different.

            2. Reames (think frozen egg noodles) makes "flat dumplings".
              They are good enough to make it a lot of trouble to make them myself homemade. All the stores in my area (kansas city) don't carry the dumplings but I can find them at some.

              1. t
                the food guy

                Yesterday I saw the tail end of a Paula Dean show on the food network where she made chicken and dumplings. I've attached a link. I did not try the recipe, but she's good. Enjoy.

                1. Are you talking about fluffy raised dumplings or those flat, thick, noodly types?

                  3 Replies
                  1. re: Candy

                    They were made like pie dough and were rolled out the thickness of pie dough and cut into squares.

                    1. re: Patrick

                      Try the recipe at this link: This sounds like what a friend has described and said her family served them over mashed potatoes. My family always made the light fluffy dumplings that are cooked on top of the stew and covered and steamed for 10 minutes and then cooked uncovered another 10 minutes. Like big fluffy biscuits and heavenly with lots of butter and chicken gravy.

                      1. re: Patrick

                        As somebody noted above, this really does sound like what the PA Dutch call pot pie (or bott boi). There is another variation, called Chicken Stoltzfus, that involves creamed chicken served over a type of homemade cracker -- it's delicious if you have the skill to make the crackers (I don't) or can find an Amish/Mennonite farm stand that sells them. Or if your SO was once a pastry chef.