CHICKEN AND ROLLED DUMPLINGS
Provided by Alton Brown
Categories main-dish
Time 11h55m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Special equipment: 7-quart pressure cooker
- Whisk the flour, baking powder, and 1 teaspoon of the salt together in a medium mixing bowl. Rub the shortening into the flour mixture using your fingertips until it resembles coarse crumbs. Add the milk, 1-ounce at a time, just until you have a rough ball of workable dough. Knead the dough 3 to 4 times, until it is mostly smooth, but do not overwork.
- Divide the dough into 2 equal pieces. Roll out each piece of dough, using a floured rolling pin, to a sheet about 1/16-inch thick, on floured piece of waxed paper or parchment paper.
- Cover the dough, still on the waxed paper or parchment, with a tea towel, and dry for at least 8 hours. This can be done the night before or early in the morning.
- Two to three hours before the dumplings are ready to cook, put the hen, water, and the remaining tablespoon of salt in a 7-quart pressure cooker. Do not fill above the cooker's "maximum fill" line, or 2/3 full. Cover and lock the lid. Bring to pressure over high heat, approximately 20 minutes. Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 45 minutes.
- Release the pressure using the cooker's release device (read the manual!) or cool the cooker by running cold water over the lid for 5 minutes. Open carefully. Remove the hen from the broth and set aside to cool. The meat should be tender and falling away from the bone. Once the hen is cool enough to handle, pull the meat from the bones in small pieces, cover and set aside. Discard the skin and bones.
- Set a cheesecloth-lined colander in a large container and pour in the broth, discarding the solids. Taste and season the broth with additional salt, if needed. Return the broth to the pressure cooker, cover and bring to a boil over high heat. Reduce the heat to medium to maintain a gentle boil.
- Cut the dough into 1/2-inch wide strips, break into 1 1/2-inch long pieces, and drop into the boiling broth. When all the dough has been used, gently push all of the dumplings down into the broth with a slotted spoon. Do not stir the dumplings. Cook the dumplings until they are cooked through, but not falling apart, about 10 minutes. Turn off the heat and add the meat. Serve in bowls with freshly ground black pepper.
OLD FASHIONED ROLLED DUMPLINGS
Old fashioned rolled dumplings good with chicken or stews. My grandma always made them with fruit compote or tomatoes.
Provided by boldlyreal
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine flour, baking powder and salt. Cut in shortening and add milk to make a stiff dough.
- Roll out to about 1/8 inch thickness and cut into 1 inch squares, 1 to 1 1/2 inch strips or diamonds. Sprinkle lightly with flour and drop into boiling broth or juice. Cover tightly and boil gently for 8 to 10 minutes.
CHICKEN AND ROLLED DUMPLINGS
Make and share this Chicken and Rolled Dumplings recipe from Food.com.
Provided by Red_Apple_Guy
Categories Stew
Time 1h15m
Yield 14 cups, 14 serving(s)
Number Of Ingredients 9
Steps:
- Directions:.
- Boil stock ingredients for 45 minutes to an hour until chicken is 170F internal temperature and remove to cool.
- Strain stock and de-fat or refrigerate for use later.
- Remove chicken from bone and cut into bite-sized pieces.
- For the dumplings, cut the shortening or butter into the flour using a fork or pastry cutter until it's well distributed and in small pieces.
- Add milk and mix with a fork until well mixed.
- Turn out onto a floured board and knead a few times (skip this step if just making biscuits). Roll out to about 1/8 inch thick on a floured board and cut into stips about 1.5 inches wide and anh length you like. If the dough resists rolling by springing back, wait 5 minutes and roll again.
- To make the dish, return the stock to a boil and add chicken and then the dumplings one at a time. Season with salt and pepper to taste and thicken if necessary with a slurry of flour and milk or water to desired thickness. Carrots and celery can be added as well as green peas if desired.
Nutrition Facts : Calories 322.9, Fat 19.7, SaturatedFat 5.4, Cholesterol 72.9, Sodium 309.8, Carbohydrate 15, Fiber 0.9, Sugar 0.9, Protein 20.1
CHICKEN AND DUMPLINGS (ROLLED DUMPLINGS)
When my Grandma King was teaching me to make chicken and dumplings, I tried to write down the recipe. -- rolls eyes--. She never measured anything, I was trying to guestimate how much she was using, until we came to the eggs....... She says to use 3, 6, 9, or 12 eggs. I shook my head, and asked her "well which is it?", she says in her southern voice, "well it depends". pause.. "Well granny, how do you DECIDE how many eggs to use?" She looks at me and grinned, and says in a sweet southern voice, "Well, it depends on how many eggs I have"... So there you go.
Provided by Connie R.
Categories Whole Chicken
Time 1h30m
Yield 6 Serves a Family, 6 serving(s)
Number Of Ingredients 10
Steps:
- Add chicken, water, and salt to a 6 quart Dutch oven or stock pot , bring to a boil, then lower heat to medium-high and cook until chicken is well done. (about 40 minutes).
- Remove chicken from pot, and let cool a few minutes. Remove skin and any excess fat and discard. Remove bones from breasts and chop meat into bite size pieces. Return chicken back to pot. Add pepper and more water if needed. Return to a boil.
- While chicken is cooking, make dumplings.
- Mix flour and salt in a large mixing bowl. Add eggs and 1/4 cup evaporated milk and mix dumpling ingredients just enough to form a stiff dough. Add more flour if necessary.
- If using more than 3 eggs you will need to increase the flour and salt accordingly. Otherwise dough will be too wet to work with.
- Pour out onto a floured surface. Knead dough 1 or 2 times, being careful not to overwork the dough. The dough becomes tough very quickly, so handle as little as possible. Dust dough and rolling pin with flour. Roll dough to about 1/8 inch thickness.
- Cut into strips about 3/4 inch by 3 inches with a floured knife. Let rest until ready to add to boiling chicken. Add dumplings to boiling broth a few pieces at a time, so that dumplings don't stick to each other. Add remaining evaporated milk to pot.
- Cook 15 minutes. If broth is too runny, dissolve 3 Tbsp flour into 1/4 cup hot water until there are no lumps. Add to dumplings and cook another 5 minutes. Serve.
Nutrition Facts : Calories 798.4, Fat 42.5, SaturatedFat 13.6, Cholesterol 272, Sodium 1033.2, Carbohydrate 49.1, Fiber 1.7, Sugar 0.2, Protein 51
GRANDMA'S DUMPLINGS FROM SCRATCH: 100+ YEAR OLD RECIPE
Grandma would always make these for us when we were under the weather. She would cook a chicken in a pot with water, carrots, onions, and celery until it was done. Then she would pull all the chicken meat of the bone, and put it back into the broth (she would taste it after the meat was added and then add salt, pepper, and a little parsley). I always sat on the counter and watched her throw everything in a pan without measuring, and they were AMAZING. Finally, I asked her to write it down for me, and I'm glad I did. Posting on here so I never lose this recipe! She always rolled them out thin and used a knife to cut them into pieces. They were never the same shape, but that's how we knew when Grandma made them :) NOTE: Grandma learned how to make these from her mother, so this is the OLD school recipe for dumplings. I am writing it like she gave it to me. Scant teaspoon means a little under the measurement: not quite to the top but not 1/4 less.
Provided by CookingBlues
Categories Stew
Time 20m
Yield 1 big pot, 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix the first 6 ingredients together until combined. Slowly add the water until you form a dough. You may have to add more or less water to form the ball.
- Roll out the dumpling dough on a floured surface thin and cut into bite size pieces.
- Drop them one at a time into simmering chicken/broth. She would always drop a few then wait a bit, then drop a few more. She said this kept them from sticking together in the end. After they are all added, give a gentle stir (once or twice around the pot, then leave it alone).
- Let the dumplings simmer in the chicken/broth mixture until they float to the top (about 15 minutes or so). I have let them simmer a longer, and that's fine. She would taste the broth one last time after the dumplings were done for seasoning before we got to eat them!
Nutrition Facts : Calories 177.2, Fat 3.2, SaturatedFat 0.9, Sodium 87.8, Carbohydrate 32, Fiber 1.1, Sugar 0.1, Protein 4.3
PIONEER CUT DUMPLINGS FROM THE 1800'S
Pioneers didn't have much, but what they did have they made the best of. This is a cross between dumplings and noodles, uses only 4 ingredients and is a great comfort food. We have never modified it from the original recipe which has been passed in our family I think forever.
Provided by BARB MAXWELL
Categories Main Dish Recipes Dumpling Recipes
Time 35m
Yield 8
Number Of Ingredients 4
Steps:
- In a medium bowl, stir together the flour and salt. Add the milk and egg, and mix until it forms a dough. Knead on a lightly floured surface until smooth. Roll out to your desired thickness for dumplings or you can roll thinner for noodles. Cut into strips, squares, or any shape you like. Let dry while you prepare broth or soup.
- Drop dumplings into boiling broth, and cook until tender. Time will depend on the thickness of the dumplings and how dry they were.
Nutrition Facts : Calories 194.8 calories, Carbohydrate 37.2 g, Cholesterol 25.7 mg, Fat 1.7 g, Fiber 1.3 g, Protein 6.6 g, SaturatedFat 0.6 g, Sodium 458.2 mg, Sugar 1.6 g
CHICKEN AND ROLLED DUMPLINGS
Make and share this Chicken and Rolled Dumplings recipe from Food.com.
Provided by yamma
Categories One Dish Meal
Time 1h50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- *Use a large pot with a heavy lid.
- Place chicken, water, bouillon, celery, onion and pepper together in pot.
- Cook, covered for 1 hour. (After cooking, I let contents remain in covered pot for about an hour to cool).
- As soon as chicken is done cooking, remove 1 cup of cooking liquid from pan and allow to cool so that it is about room temperature.
- In a bowl mix self-rising flour and the 1 cup cooled broth.
- You may need to add a little more flour if mixture is too sticky.
- On a floured surface, roll out dough to 1/4 inch thickness (I divide dough into 1/3's to roll out, it's easier to do smaller amount) Cut rolled dough into 1 inch strips, then cut strips into 3 inch pieces.
- Place cut strips on a cookie sheet and place in freezer for 10-20 minutes.
- While dumplings are chilling, remove chicken from pot.
- Heat broth in pot to a boil.
- Remove dumplings from freezer and drop into boiling broth, after all the dumplings are in pot lower heat so that they are just simmering.
- Cover pot, and cook for twenty minutes.
- Do not uncover to peek!
- While dumplings are cooking, cut chicken into bite size pieces.
- After dumplings have cooked for 20 minutes, add chicken back to pot.
- (I add a little parsley, at this time) and serve.
Nutrition Facts : Calories 313.2, Fat 1.6, SaturatedFat 0.4, Cholesterol 45.6, Sodium 908.5, Carbohydrate 47.5, Fiber 2, Sugar 0.7, Protein 24.6
ROLLED DUMPLINGS
This is a great addition to any broth, vegetable or noodle soup.
Provided by Jessica
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Yield 7
Number Of Ingredients 6
Steps:
- Combine flour, baking powder and salt. Cut in shortening and add milk to make a stiff dough.
- Roll out to about 1/8 inch thickness and cut into 1 inch squares, 1 to 1 1/2 inch strips or diamonds. Sprinkle lightly with flour and drop into boiling chicken stock. Cover tightly and boil gently for 8 to 10 minutes.
Nutrition Facts : Calories 225.7 calories, Carbohydrate 28.4 g, Cholesterol 1.4 mg, Fat 10.5 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 2.7 g, Sodium 479.4 mg, Sugar 0.9 g
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