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Dumplings for Chicken & Dumplings

It's a tradition in my family that we always have chicken & dumplings on Halloween. My mom always made the mix-flour-water-salt-and-parsley type of dumplings that you roll out and cut into squares. Even though it's a pretty good recipe, I'm wondering if C&D has to always be such a bland dish? Any ideas on different types of dumplings or seasonings other than salt and pepper in the soup? thanks!

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  1. you can add some minced celery and carrots (maybe you already do, though). i sort of like the blandness of c&d-- but with pepper, for sure. lately, i splash in some fish sauce, too.
    this c&d thread may interest you: http://chowhound.chow.com/topics/566292

    1 Reply
    1. re: alkapal

      I always start by sauteing the traditional mix of carrots, onion, celery, garlic, before browning the chicken and add a dash or two of tabasco and Worcester sauce and some dried thyme or tarragon to the broth. For the dumplings, if you have access to the old Joy of Cooking, I've always loved the dumpling recipe they said they got at a B&B somewhere in the South. When they complimented the owner on how light and fabulous they were, she sighed and said, "Oh yes, they're always like that when the cook is drunk."

    2. Nothing better than C&D's, except I make thick fresh egg noodles. Chewy, yet light and delish. Very saucy and I serve over mashed potato (never enough starch I suppose) and add lots of fresh black pepper. The key is the home made broth. The richer, the better flavor.

      1. The Cook's Illustrated C&D recipe is my standby. There's only two of us, so I usually just halve the dumpling recipe and make a fresh batch to throw in when I reheat the stew.

        Here's a link to a site with the recipe:
        http://www.foodreference.com/html/chi...

        I do a couple things differently from the original recipe - I use a whole chicken instead of just chicken thighs, I use cream instead of milk in the stew for added richness, and I prefer to pat out the dumpling dough on a floured board and cut it into strips or squares instead of dropping it in by spoonfuls.

        1. You can add a bay leaf or two, parsley, and some sage to the soupy part of the recipe, or in a pinch, use a dash or two of poultry seasoning. White pepper is also nice in soups, but careful, it can be more pungent than you expect! What about a little bit of sliced leek in the soup as well?

          1. My long-time recipe for C&D's involves dried basil and bay leaf, which go into the stew and then dried basil is also added to the dumpling mixture, which for me is Bisquick. The rest of the stew is made from scratch, though.