I Need a Dumpling Recipe!!!

This great grammy makes her dumplings from the Bisquik box ! Every one loves them 10 mins covered and 10 mins uncovered . Have used this for many many people and many many years !

I didn't make chicken and dumplings for a long while because of the whole "cook a whole chicken and then add the stuff and then the dumplings" approach. What I find much easier is to substitute 1/2 water with chicken broth, start cooking the veggies (I usually put more carrots and things than the recipe calls for + fresh parsley) and debone a roaster chicken from the grocery store. By the time you add all the chicken meat to the cooking veggies the whole pot is done. Get the kids to make and/or roll out the dumplings and let them cook for another 10 mins and voila, its done. It usually takes to 40mins? from start to eating and it gives the kids something to do when they help with the dumplings or at least just play with the dough :-)

Chicken and Dumplings

1 3-pound chicken
4 cups water
2 cups chicken broth
1 carrot, roughly chopped
1 medium onion, cut into quarters
1 stalk of celery, roughly chopped
1 teaspoon salt
1/4 teaspoon freshly ground pepper

2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons shortening or butter (I use butter)
1 cup buttermilk
Place the chicken in a Dutch oven or other large pot, and add the water, broth, carrot, onion, celery and salt. Bring to a boil, cover and lower heat. Simmer for 60 to 70 minutes, or until tender and chicken is done. Remove chicken and allow it to cool enough to handle. Remove the carrot, onion and celery pieces from the broth and discard. Reserve the broth.

Bone the chicken, discarding all skin, bones and cartilage, and tear meat into bite-size pieces. Set aside. (You can do this part the day before, if you like. Just refrigerate the boned chicken -- well covered so it doesn't dry out -- and broth.)

For the dumplings, combine the flour, baking soda and 1/2 teaspoon salt; cut in the shortening with a pastry blender or two knives until mixture is consistency of coarse meal. Add the buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a floured surface and knead 4 or 5 times -- no more.

For drop dumplings, pat the dough down to a 1/4-inch thickness, and pinch off 1-1/2-inch pieces.

For rolled dumplings, roll the dough to a 1/4-inch thickness, and cut into strips, no larger than about 2 x 2 inches. (The dumplings will plump up when they are cooked.)

If you have prepared the chicken in advance and refrigerated it, return it and the broth to your big pot and bring it to a boil. Then, with a very large slotted spoon or ladle, dip the boned chicken out of the broth, cover it and keep it warm. With the chicken broth at a low rolling boil, drop in the dumplings, one or two at a time, and reduce the heat to medium. Stir from time to time to make sure dumplings do not stick together. Cook dumplings 10 minutes. The flour in the dumplings will thicken the broth, and it is absolutely not necessary to thicken it further.

Return the boned chicken to the mixture and simmer until heated through. Add the freshly ground black pepper and remove from heat. Makes 4 or 5 servings, depending upon appetites. I've seen two hungry men put away this entire recipe.

I would go with what Jen N. does. That is the way my grandma and my mom have always made their dumplings, and everyone in our family loves them. That is actually my cousin's favorite meal that my grandma makes, and she is a southern lady who does almost everything homemade. Man, now I have the craving for chicken and dumplings!

Here is my cheaters version that I have come to really like. I get the cheapy cheapest biscuits on the shelves (the cold case biscuits). I use sissors to cut them into 4ths and add them to the pot. I cook for about 10 minutes and that works great for me. Now I think I'm going to do chicken n dumplings for lunch!!
J.

Totally cheater recipe on the Bisquick box. 2 cups Bisquick, 2/3 cup milk (not a big deal if you use a little more Bisquick). Drop into boiling broth, simmer uncovered for 10 minutes, simmer covered for 10 minutes. That should make 10 dumplings. That's the recipe I use - works pretty well. If you get extra Bisquick, it thickens the broth some - some people like that (I do) but some people don't.

I use the biscuit recipe (not the dumplings recipe) on the side of a bisquick box.. mix it as if you are mixing for biscuits and drop spoonfuls into the soup. They float up to the top, UNCOVER the pan, and let it simmer that way for somewhere between 5-10 minutes. I put as many in there as I can fit. Everyone wants more dumplings!
I like them to be gravy-like wet on the outside and bread-like inside.

This is the way my mother does it as well, and we are from down south!

The recipe we used growing up was 1 egg beaten then add 3tbsp broth from the soup, 3tbsp flour and a pinch of salt. Add more broth or flour until you get a thick sticky dough. Drop by the spoonfull into the soup and cook uncovered for 5-10 mins depending on how big they are. I like lots of little ones.

Good Luck

I always just use tortillas, cut up, of course. My grandmother made fantastic dumplings, but she also used this trick. I picked it up from her and it works well (at least in my mind!)

Hey, M.. I just use the Bisquick or Jiffy mix, add some salt, pepper and poultry seasoning, some MILK (not water) so they are light and fluffy. I put them in the BOILING soup, cook them 10 minutes uncovered and 10 minutes covered. They are always delicious, in fact, I just made some with some beef stew I cooked up on Monday. My only problem was that there weren't enough.

i make my dumplings by steaming them over the broth of the chicken it takes a pan that has small holes in it to do that. but everyone enjoys mine. I use bisquick and the dumpling recipe. i only use a small amount of mixture for each dumpling since they raise up. then i make a gravy out of the broth to put over them.

My MIL is the greatest cook...I LOVE her food. She always makes buttermilk biscuits and uses those as her dumplings. Very, very yummy!