RepackboxTitan ReloadingInline FabricationLee Precision
WidenersMidSouth Shooters SupplyRotoMetals2

Results 1 to 15 of 15

Thread: Chicken and dumplings

  1. #1
    Boolit Bub frodo's Avatar
    Join Date
    Mar 2013
    Location
    fgranklin co mississippi
    Posts
    43

    Chicken and dumplings

    Click image for larger version. 

Name:	chicken_an_dumplings.png 
Views:	20 
Size:	765.8 KB 
ID:	243080


    Put a chicken in a pot, cover with water and bring to a boil
    turn heat down, simmer for an hour
    add salt.pepper, tablespoon cayenne, and some cajan seasoning
    make your dumplings while the bird is cooling
    after an hour. cut into breast to the bone, check for donness
    turn off heat, let that dude cool down
    debone the chicken, put the meat back in the pot
    bring to a boil,,turn down to simmer
    add dumplings to the pot


    dumplings
    2 cups self rising flour
    1/2 stick butter..cut butter into flour
    1 cup milk
    mix. turn out on cutting board, pat out 1/2'' thick use a glass to cut round bicuits
    put in the pot, cover with lid
    cook foe 20 minutes low heat

  2. #2
    Boolit Master


    Walks's Avatar
    Join Date
    Jun 2016
    Location
    SoCal
    Posts
    1,304
    No, not our way
    I HATE auto-correct


    Happiness is a Warm GUN & more ammo to shoot in it.

    My Experience and My Opinion, are just that, Mine.

  3. #3
    Boolit Master
    Winger Ed.'s Avatar
    Join Date
    May 2007
    Location
    The Republic of Texas
    Posts
    746
    Use a pizza dough recipe that has yeast in it for the dumplings.

    Roll it out 1/4" thick. Cut it into 1" or so squares.
    Add to pot a few minutes before serving.

    You'll like it.
    Everyone can learn from their mistakes.
    However; it's less painful, and cheaper to learn from the mistakes of others.

    Be ready to list all your aches, pains, ailments, and delicate conditions
    whenever some one says, "All ya gotta do,,,,,,,,,,".

  4. #4
    Boolit Master
    Join Date
    Jun 2012
    Location
    West Tennessee
    Posts
    970
    Your either a dropped dumpling or a slicker dumpling kind of fella. Looks like you like dropped, me to!

  5. #5
    Boolit Master RED BEAR's Avatar
    Join Date
    Oct 2011
    Location
    1 mile from chickahominy river ( swamp) central va
    Posts
    1,834
    I am lazy so i use boneless skinless chicken thighs breasts are to dry. Add a little cayenne and white pepper salt pepper onion celery and garlic. Bring to rapid boil and turn down and let simmer usually 3 or 4 hours . For dumplings flour crisco about 3 table spoons for every 2 cups of flour a bit more for fluffy dumplings and milk salt. Never had a single complaint.

  6. #6
    Boolit Grand Master

    Join Date
    Oct 2009
    Location
    England,Ar
    Posts
    5,084
    My Wife uses Her Mothers old recipe. She mixes them up from scratch, rolls them out on a sheet of wax paper to dry, cuts them up in strips and adds them to the chicken. And homemade rolls.

  7. #7
    Boolit Master RED BEAR's Avatar
    Join Date
    Oct 2011
    Location
    1 mile from chickahominy river ( swamp) central va
    Posts
    1,834
    Can someone tell me the purpose of rolling out the dough. I kneed it good and just tear off dough and make dumplings by hand. Really don't have a lot of choice as my kitchen is the smallest i have ever seen.

  8. #8
    Boolit Master
    Join Date
    Jun 2012
    Location
    West Tennessee
    Posts
    970
    When you roll them out and cut them into strips, it's sorta like a fat noodle that are sorta slick in the broth and grease (slickers). Make dough and drop fat pinches into the broth to cook and you get a thicker broth and fat round dumplings (dropped). I prefer dropped, my wife rolls hers out, go figure!

  9. #9
    Boolit Master

    TCLouis's Avatar
    Join Date
    Mar 2005
    Location
    Middle TN
    Posts
    4,079
    Now that is how I grew up eating Dumplins.
    GREAT eating there and a cheap meal ta boot.

    Locally they make something I would call a homemade noodles, pinched off or rolled and cut into small squares.
    Good, just different
    Nothing is impossible for the person that does not have to do it.

  10. #10
    Boolit Master RED BEAR's Avatar
    Join Date
    Oct 2011
    Location
    1 mile from chickahominy river ( swamp) central va
    Posts
    1,834
    Yes i know you roll it out to get strips but a lot of people and recipes say to roll it out no matter what kind of dumplings you make . Just wondering if rolling it out served any purpose ?

  11. #11
    Boolit Master
    Join Date
    Jun 2012
    Location
    West Tennessee
    Posts
    970
    Quote Originally Posted by RED BEAR View Post
    Yes i know you roll it out to get strips but a lot of people and recipes say to roll it out no matter what kind of dumplings you make . Just wondering if rolling it out served any purpose ?
    Yep, makes them flat and hold together better than dropped dough balls.

  12. #12
    Boolit Master GhostHawk's Avatar
    Join Date
    Mar 2014
    Location
    Fargo ND
    Posts
    4,843
    I like both, preferably in the same pot.

    Cup of flour, an egg, some milk to make a stiff dough. Roll it, doubling it over and roll again.
    Eventually it gets thin enough, I cut mine into strips with a pizza cutter, then cross cut.

    Floaters IMO its hard to beat Bisquick's drop dumplings. Drop em in, put on the lid, let it simmer for 20-30 min.

    You got harder, chewy nerds and soft floating goodies in the same bowl. Whats not to love?

  13. #13
    Boolit Buddy
    Join Date
    Oct 2009
    Posts
    172
    My departed wife would take a couple days making this meal. Sure do miss those

    Sent from my SCH-I435 using Tapatalk

  14. #14
    Boolit Master
    Join Date
    Jan 2013
    Location
    Baldwin Co, across bay from Mobile, AL
    Posts
    836
    Quote Originally Posted by lightman View Post
    My Wife uses Her Mothers old recipe. She mixes them up from scratch, rolls them out on a sheet of wax paper to dry, cuts them up in strips and adds them to the chicken. And homemade rolls.
    THAT is the way my Mom made dumplings. Her Mom made something more like the dropped ya'll talk about, more like "chicken 'n biscuits" . I like rolled out strip dumplings - I guess because that's the way I grew up eating them?

  15. #15
    Boolit Master

    gbrown's Avatar
    Join Date
    Jun 2011
    Location
    S.E. Texas
    Posts
    1,190
    My family recipe was for chicken and noodles, the dough was rolled out into a rectangle or oval, very thin, then the dough was rolled up like a jelly roll and sliced thin into noodles. You could also cut wider pieces, about 1 to 1-1/2 inches to make dumplings. Dough was simple, 2 eggs and a teaspoon of salt. Add flour, handful at a time until you have a very stiff dough, stiffer than biscuit dough. Put plenty of flour down on your table or counter top to prevent sticking, and roll it out. We took the noodles or dumplings and unrolled them and then placed them in a cookie sheet with excess flour sprinkled over them to dry for a couple of hours. You can make 2 or 3 recipes of these and they freeze very well.
    One of my father's favorite statements: "If I say a chicken dips snuff, look under his wing for the snuffbox" How I was raised, who I am.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •  
Abbreviations used in Reloading

BP Bronze Point IMR Improved Military Rifle PTD Pointed
BR Bench Rest M Magnum RN Round Nose
BT Boat Tail PL Power-Lokt SP Soft Point
C Compressed Charge PR Primer SPCL Soft Point "Core-Lokt"
HP Hollow Point PSPCL Pointed Soft Point "Core Lokt" C.O.L. Cartridge Overall Length
PSP Pointed Soft Point Spz Spitzer Point SBT Spitzer Boat Tail
LRN Lead Round Nose LWC Lead Wad Cutter LSWC Lead Semi Wad Cutter
GC Gas Check