THE BEST CHICKEN AND DUMPLINGS
This is pure comfort food at its finest. Tender chunks of chicken and vegetables come together in a creamy, richly-flavored sauce with pillowy dumplings baked right on top. It's hearty but not too heavy and comes together from scratch in about an hour.
Provided by Food Network Kitchen
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 21
Steps:
- For the chicken: Heat the oil in a large Dutch oven or heavy-bottomed pot with a lid over medium-high heat until shimmering. Add the carrots, celery, onion, 1/2 teaspoon salt and about 10 grinds black pepper and cook, stirring occasionally, until the vegetables just begin to soften but don't take on any color, 4 to 5 minutes.
- Stir in the garlic and thyme and cook until fragrant, about 1 minute. Add the wine and simmer until completely evaporated, 4 to 5 minutes. Stir in the butter until completely melted. Sprinkle the flour over the vegetables and stir until it is completely incorporated and a sandy paste forms. Pour in the milk and stir until the flour has been smoothly incorporated into the liquid.
- Add the chicken and the chicken stock to the pot and stir to combine. Bring the mixture to a boil then lower the heat to medium-low and simmer until the chicken is cooked through, 15 to 20 minutes. Stir in the parsley and peas and remove from the heat.
- For the dumplings: Whisk together the flour, baking powder, garlic salt, 1/2 teaspoon salt and about 10 grinds black pepper in a medium bowl. Stir in the melted butter until just combined, then add the milk and stir until a ball of dough forms.
- Use a small ice cream scoop or measuring cup to scoop 10 balls of dough into the pot (about 2 tablespoons each). Cover the pot and simmer over medium-low until the dumplings have puffed up and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Divide among bowls and sprinkle with more parsley.
STEAK STRIPS WITH DUMPLINGS
Take in a parade on the Fourth or spend a day by the lake and come home to this slow-cooked specialty all ready to eat! The recipe's from John Smalldridge of Princeton, Idaho.
Provided by Taste of Home
Categories Dinner
Time 5h25m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Sprinkle steak with pepper. In a small skillet, brown steak in oil over medium-high heat. Transfer to a 1-1/2-qt. slow cooker. Combine the soup, broth and vegetables; pour over steak. Cover and cook on low for 4-5 hours., For dumplings, in a small bowl, combine the flour, baking powder and salt. Stir in egg and milk just until blended. Drop by tablespoonfuls onto meat mixture. Sprinkle with parsley., Cover and cook on high until a toothpick inserted in a dumpling comes out clean (do not lift the cover while cooking), about 1 hour.
Nutrition Facts : Calories 506 calories, Fat 17g fat (4g saturated fat), Cholesterol 168mg cholesterol, Sodium 1372mg sodium, Carbohydrate 36g carbohydrate (5g sugars, Fiber 3g fiber), Protein 49g protein.
DUMPLINGS
My mother was one of the best cooks I ever knew. When she made stews we mostly found dumplings in them. We never ate things from packages or microwaves and you sure could taste what food was. That's the only way I cook today - I don't use any electronic gadgets to cook with except an electric stove.
Provided by Carol
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 20m
Yield 6
Number Of Ingredients 6
Steps:
- Stir together flour, baking powder, sugar, and salt in medium size bowl. Cut in butter until crumbly. Stir in milk to make a soft dough.
- Drop by spoonfuls into boiling stew. Cover and simmer 15 minutes without lifting lid. Serve.
- To make parsley dumplings, add 1 tablespoon parsley flakes to the dry ingredients.
Nutrition Facts : Calories 105.3 calories, Carbohydrate 18 g, Cholesterol 1.6 mg, Fat 2.4 g, Fiber 0.6 g, Protein 2.8 g, SaturatedFat 0.6 g, Sodium 385.8 mg, Sugar 1.7 g
STRIP DUMPLINGS
An old friend of mine served me the best chicken and dumplings. I got this recipe from her about 25 years ago.
Provided by opera_vanderzee
Categories Stew
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Mix all but the broth
- Form a ball and roll out on floured surface.
- Cut the dough into the size strips you want.
- Reform a ball and roll out again until all the dough is used.
- Put into boiling chicken broth.
- 20 minute cook time.
Nutrition Facts : Calories 407.3, Fat 15.9, SaturatedFat 4.5, Cholesterol 2.8, Sodium 4902, Carbohydrate 54.3, Fiber 1.7, Sugar 4.8, Protein 10.9
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 DUMPLING STRIPS
I've shared this recipe with many people, and all agree-it never fails. The light, tender dumplings are cut into strips like wide noodles.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a bowl, combine flour,s alt and poultry seasoning; cut in shortening until crumbly. Combine egg and milk; stir into flour mixture just until combined. On a heavily floured surface, roll dough to 1/4-in. thickness. Cut into 1-in. strips; cut strips into 2-in. lengths. In a large saucepan, bring broth to a boil. Add chicken. Reduce heat; drop dumplings onto simmering broth. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).
Nutrition Facts :
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
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