Chicken and dumplings

[frodo]

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

[Walks]

No, not our way

[Winger Ed.]

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.

[Thundarstick]

Your either a dropped dumpling or a slicker dumpling kind of fella. Looks like you like dropped, me to!

[RED BEAR]

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.

[lightman]

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.

[RED BEAR]

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.

[Thundarstick]

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!

[TCLouis]

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

[RED BEAR]

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 ?

[Thundarstick]

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.

[GhostHawk]

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?

[shaner]

My departed wife would take a couple days making this meal. Sure do miss those

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[KenH]

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?

[gbrown]

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.