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Chicken and Dumplings - Need Your Recipes

monavano Sep 18, 2007 07:52 AM

I made a large roast chicken with vegetables the other night and want to use the leftover chicken and veggies. I'd like to try to make chicken with dumplings, but am a dumpling beginner! Does anyone have a good recipe for my leftovers?


  1. s
    swsidejim Sep 19, 2007 08:59 AM

    I make chicken and dumplings every month or so, and I have tried the two methods of dumplings mentioned here, and I prefer rolling out the dumplings into flat "noodles" better.

    I use a basic dumpling recipie from Joy of Cooking: flour, baking powder, salt, milk, & melted butter.

    2 Replies
    1. re: swsidejim
      Morganna Sep 19, 2007 01:03 PM

      Ahhh I'm a drop 'em on top with a spoon girl myself. Love fluffy floating parsley dumplings on top of my nice thick chicken stew. *drool*

      1. re: Morganna
        swsidejim Sep 19, 2007 01:09 PM

        Cant go wrong with those either,

        Either way chicken and dumplings is one of my favorite meals.

    2. q
      Querencia Sep 19, 2007 08:55 AM

      "Dumpling" has two different meanings in the United States: 1) Batter is dropped into boiling liquid from a spoon and 2) Dough is rolled out like fat noodles and dropped into boiling liquid. The latter is mostly Southern and probably, historically, was learned by the Scotch-Irish from their German neighbors. The following is my great-grandmother's recipe. She was born in 1865 and learned to cook from her grandmother, born in 1824, so it's old: 2 cups flour, 1/2 tsp salt, 1/2 tsp baking powder, 1 heaped tablespoon shortening, 1 egg, 1/2 cup water (and Grandma's handwritten advice "do not use quite all flour"). Mix, roll, cut about an inch wide, and drop into boiling chicken broth. Serve with the chicken. They are so good I cannot begin to tell you.

      2 Replies
      1. re: Querencia
        kmr Sep 19, 2007 12:36 PM

        Querencia - thanks for posting this...it sounds a lot like how my granny made them. She had to quit school around 4th grade, and I don't recall ever seeing her read or write a recipe!

        1. re: Querencia
          mexivilla Sep 20, 2007 05:53 AM

          French Canadians call these "sliders". They have been cooking dumplings like these for generations.

        2. w
          wayne keyser Sep 18, 2007 06:14 PM

          Chicken and Dumplings is better (IMO) when cooked a lot longer than 10 minutes. The meat falls apart, the dumplings help thicken the broth a lot.

          1. k
            kmr Sep 18, 2007 02:42 PM

            I usually use basic biscuit dough, and drop it by the spoonfuls into very HOT liquid (not quite boiling, but pretty near), put the lid on, and let it cook for about 10 minutes. My granny always made rolled dumplings, more like a thick noodle, and they were just heaven. I've never gotten hers right...always end up like inner tubes. Wish I'd paid more attention as a girl.....

            2 Replies
            1. re: kmr
              monavano Sep 18, 2007 05:44 PM

              Thank you!

              1. re: kmr
                mymymichl Sep 19, 2007 06:38 PM

                You need to roll them with a feather light touch. Barely manipulate them or they won't rise. Keep the cover on, no matter how much you want to look at them, and check that your baking powder or soda is adequate.

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