Ingredients
2 cups Flour
½ teaspoons Baking Powder
1 pinch Salt
2 Tablespoons Butter
1 cup butterMilk, A Bit Less Than A Full Cup (you can use regular milk if needed)
2 quarts Chicken Broth
3 cups Cooked Chicken
Recipe Description
A bowl of chicken and dumplings. A glass of sweet tea. It’s a meal any Kentuckian would be proud to fix and danged happy to sit down to. And it’s not hard to make. Come on, I’ll show you how.
Preparation Instructions
In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.
Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.
Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2″x2″. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.
Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.
To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done!
For more pictures and instructions, see the related link below...
http://tastykitchen.com/
Is the broth just that pre-made broth?
ReplyDeleteU can use the broth from cooking the chicken or use the store bought kind ..I suggest you get chicken stock not broth
ReplyDeleteI also like to add biscuits to the top and cook a pan of biscuits, green beans, and mashed potates to serve with the dumplings, But you gotta have inner and outter dumplings. Just dont let them cook forever as the dumplings will fall apart and mix with the broth.
ReplyDeletewhere is the chicken recipe?
ReplyDeleteI boil drumsticks for 45 min. Add salt, pepper and garlic powder to the boil. After it cooled down, I added it to the dumpling as they cooked. Learned that from my grandmother. She used evaporated milk in hers, but I added cream of chicken instead. Still taste good.
ReplyDeleteCan you premake the dumplings? Like the day before or would they get hard?
ReplyDeleteI have never actually tried to make dumplings ahead of time. However I would think that you could make them ahead of time if you stored them in the refrigerator in an air tight container.
DeleteI use Pillsbury Grands Southern Homestyle Buttermilk Biscuits. Roll them out, flour them, and cut with a pizza cutter.
DeleteI use a 3lb chicken cut up. Boil till it's done. Sautéed green pepper, onion and celery. Add that to the water you bolied the chicken in. Season with sage, salt, pepper and poultry seasoning. Bring to a boil, add the dumplings. When they re done add the chicken back to the pot.
ReplyDeleteWhat type flour? Plain or self rising
ReplyDeleteWhat type flour...plain or self rising
ReplyDeleteFirst time making home made dumplings and the family loved it! So easy and came out great! Used a rotisserie chicken which was a timesaver. Served it with carrots and zipper peas from the farmers market. Thank you so much!
ReplyDeleteI rarely use buttermilk in other recipes, so when I make this, I normally make a few batches to use up the buttermilk. I've had success freezing the dumplings in layers on wax paper in a freezer bag. Then when I want them, I just boil the broth and toss them in. Takes a little longer to cook, but they don't lose any of their quality. I also keep frozen shredded chicken in the freezer. Makes for a super easy meal
ReplyDelete