Old Fashioned Chicken and Dumplings (2024)

FAQs

What is the secret to perfect dumplings? ›

Overworking the mixture, thus having heavy dumplings is a common mistake people make. Dumplings need very gentle handling, so mix only until the ingredients are just combined, and if your recipe involves rolling them out with extra flour, avoid using too much.

Chicken & Dumpling Recipe FAQ

You can thicken this dish by adding more flour, or even cornstarch. Create a slurry with either of these ingredients and milk or water, then stir into your broth base until you get your desired consistency. Can I use vegetable broth instead of chicken broth or chicken stock?

Don't overmix the dough. Overmixing will develop the gluten in the Bisquick, which will make the dumplings tough. Instead, stir the dough just until the ingredients are combined. Let the dough rest for a few minutes before dropping it into the broth.

So that they cook perfectly, the dumplings need to steam, so cover the pot with its lid. Keep the pot at a gentle simmer when cooking the dumplings. An aggressive simmer or boiling will break them apart. Keep the heat low and cover the pot so that they steam.

Once your water comes to a boil, reduce the heat to medium or medium-low. You want a gentle boil that won't disturb your dumplings as they steam. Make sure you cover them! This allows for as much steam as possible so that your dumplings can definitely get cooked.

For dumplings, 🌾 all-purpose flour 🌾 is typically the best type to use. It has a moderate protein content, which gives the dumplings a tender and soft texture. 🍴 If you want a slightly denser dumpling, you can use 🌾 cake flour 🌾 or 🌾 self-rising flour 🌾, which have lower protein contents.

Cover and bring to a vigorous boil. Add roughly one cup of cold water and return to boil while covered. Repeat this step again. The dumplings will be completely cooked and ready when they float on the surface of the boiling water.

Yes, you can use water instead of the chicken stock. While the stock will give the chicken and dumplings more flavor, you can still make them without it. However, I recommend using all of the broth made from cooking the chicken to add as much flavor as you can.

The key is using the best chicken available; one that can stand up to a boiling without losing flavor. To help boost the flavor of my stock, I added four chicken feet, but neck bones or even chicken bouillon work just as well.

(The baking powder is what gives the dumplings a nice, fluffy interior.) Then, add the melted butter and milk for moisture and fat. These also help the dumplings hold their shape, and keep them nice and tender. Don't over-mix the dough, or it will be tough and dense.

How long does it take for chicken and dumplings to thicken? ›

Make sure the soup is brought back to a good boil and go ahead and stir in the cornstarch mixture. Stir it until it thickens up just a bit about 3 minutes. Old Fashioned Traditional Southern Chicken and Dumplings.

Adding too much stock, broth, or half-and-half to chicken and dumplings can make its liquid too thin, and you ideally want a soup that's thick, glossy, and creamy. It's not as simple as just simmering it for longer to reduce it, either: If you do that, both your chicken and your dumplings will become tough.

Don't boil or stir the dumplings.

Vigorous boiling and stirring will cause the dumplings to fall apart.

It's the little things that really add flavor. Tip Three: Mix some dried herbs into your dumplings. Add a little bacon grease or poultry seasoning at the beginning of the simmer time. They're older, more "chickeny" and easy to work with.

Cover up. As you fold your dumplings, keep them covered with a slightly damp kitchen towel. This prevents the dumplings from drying out (dry skins can split when cooked).