I don’t understand why, but I never tasted chicken and dumplings until I was an adult. I really think it wasn’t until my jump into running my own business that I first tasted heaven. My cooking partner made the best chicken and dumplings. I knew this even if I didn’t have a comparison for them. Rich, flavorful broth and rolled dough, heavily peppered.
“Our” version for the store was simply chicken, broth and dumplings, with absolutely no vegetables. If you want vegetables, make soup, we decided. The flour from the dumplings would enrich the broth, although we might pour a tad of cream into it. When the finished product sat and chilled overnight, it would get very, very thick. We’d thin it down with water or broth.
Over the past month I’ve been asked (ahem … repeatedly) to write about chicken and dumplings, and I have responded that I may not be the person to do so. Yes, I’ve made them several times since marrying Terry, but I can’t say that they are consistent. I can make an excellent full-flavored broth, but my dumplings have ranged from perfect to over-puffy, or they simply fall apart.
I researched this and can find no set answer as to why dumplings fall apart or dissolve. The recipes vary greatly, and although most I looked at cook the dumplings for 15 minutes, half call for simmering water and half call for a rolling boil. Some use all-purpose flour and eggs, some use self-rising and no egg. The Pioneer Woman uses corn meal (yuck). Some roll, some drop. What’s a cook to do?
Well, I say try two or three recipes and then stick to the one that you like best. Don’t ever change. Mark it and save it. See, I can’t remember what I used the last time I made the dumplings. I am hoping you are more organized than I am.
There is one thing I do strongly suggest and that is to use homemade chicken stock.
The weather is perfect for it, so go on and try one of the recipes below.
SOUTHERN STYLE CHICKEN AND DUMPLINGS
Makes 4-6 servings
For the chicken stock and chicken:
1 whole fryer chicken
2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon pepper
2 bay leaves
4 stalks celery, coarse chopped
6 carrots, coarse chopped
1 medium onion, peeled and coarse chopped
8 cups water
For the dumplings:
2 cups all-purpose flour (plus additional for rolling)
3/4 teaspoon baking powder
Pinch of salt
2 tablespoons salted butter
3/4 cup 2 percent milk
For the dumplings:
For chicken and dumplings:
BRENDA’S CHICKEN AND DUMPLINGS
1 whole fryer or hen
3 cups all-purpose flour
1/2 teaspoon soda
1 teaspoon salt
1/2 cup Crisco shortening
1 cup ice water
1 cup sweet (whole) milk
2 tablespoons butter
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