Chicken and Dumplings

Home made fluffy dumplings swimming in a flavorful chicken stock. The exterior of the dumplings are saturated with broth while the dumplings' interior are a light fluffy texture.

Ohh such a delicious meal!

Damn sure would !

Looks good!

Looks great!

Man, I love dumplings!!!

Same here. It’s been a while.

20 degrees cooler and I would tear that up. Those are legit

Fluffy are the best, wife and daughter like the flat ones, they aren't close to being as good as the fluffy ones.

That's what I've always called dumplings.
Northern people call the noodle dumplings dumplings.
I've been told mine aren't dumplings, they're sinkers.
I've also had people claim the grated dumplings are
dumplings when the proper nomenclature is spaetzle .
They're all good if they're made properly

Looks good!

Oh yeah!

I could hurt myself on a few bowls of that

Greatness its been too long.

Recipe?? That looks fantastic!

I don't have an exact recipe since I cook by taste.

To make a small amount for 2 people I did the following. I am having to adjust my cooking style since both kids have now left the nest.

In a pot that can be covered I added the following:
1 carrot chopped up
1 stalk celery
1/4 of a medium onion
Salt
Pepper
A shake of Italian Seasoning
2 chicken wings
Chicken back
Part of 2 chicken breasts after I sliced 2-3 thin slices away from each breast for another meal.
Enough water to cover the chicken.

Cover the pan and bring the pot to a boil. Reduce flame and simmer the chicken until done.

Remove the chicken from the hot broth and allow the chicken to cool until you can remove the meat from the bone.

Add one can of Campbell's Cream of Celery to the pot of liquid. If that was unavailable I have used Cream of Mushroom or Cream of Chicken. Stir in well. Return the deboned chicken meat to the pot.

Adjust seasonings. Add additional salt, pepper or Italian Seasoning to your liking. Likely your broth will be thin. Bring the pot to just barely at an almost boil.

Make a slurry of 1-2 tablespoons of cornstarch and a little tap water. Dribble a little slurry into the pot and stir the pot as doing so. Avoid adding too much of cornstarch slurry. A little slurry goes a long ways to thickening the pot.

With the pot of broth at the almost tiny boiling point do the following.

In a small bowl mix:
1 cup all purpose or cake flour
2 teaspoons baking powder
1/2 teaspoon salt

Add to a 1 cup measure
1 egg
Enough milk to make 1/2 cup total of milk and egg.
Beat together well.

Add the egg mixture to your dry ingredients. Stir well.

Work quickly dropping spoons of dough into the simmering pot of broth. To help the dough fall from the spoon after each spoonfuls dip the spoon in the pot or in a cup of water.

After all dumplings are in the pot. Cover the pot. Cook 5-6 minutes. Uncover the pot and turn dumplings over with a spoon. Cover the pot and simmer another 5 minutes.

Avoid using too small of a pot. I made that mistake with my last batch. The dough swells as it cooks.

See how crowded my pan appears.

Thanks so much for the recipe, that will be on the menu real quick! Thanks for taking the time to post it......

Bet that was good.

I use a Paula Dean`s recipe I found online several years ago. Never would eat chicken n dumplings until I made them myself. They turned out great and my wife make me cook them several times a year. The scratch dumplings are awesome.

https://www.pauladeen.com/recipe/chicken-dumplings/

Cathy moved to Georgie to take a new position on teaching legal writing. Its an easy round trip to Savannah where Paula has her restaurant. Plan to try it when I visit.