Roxy15
New member
One of my favorite meals to make when it is cold outside.
Homemade Chicken & Dumplings:
***The Key To These Dumplings, Is Use Lots Of Flour. Put Lots Of Flour On The Dough Itself & Then Roll Out For Dumplings.
Ingredients:
2 Cups Flour
1/2 Tsp. Baking Powder
1 Pinch Salt
2 T. Butter
1 Cup Milk
2 Quarts Chicken Broth
3 Cups Cooked Chicken Or Shred A Pre-Cooked Rotisserie Chicken
In a large pot, bring chicken broth to a boil.
While the broth is heating, prepare the dumplings.
In a large bowl, combine the flour, baking powder and salt.
Cut the butter into the dry ingredients with a fork or pastry blender.
Stir in the milk, mixing with a fork until the dough forms a ball.
Heavily flour a work surface.
You will need a rolling pin and a pizza cutter to cut the dumplings with.
You may also want to use a small spatula to lift the dumpling off the cutting surface.
Place the mixed dough on the floured work surface and sprinkle a generous amount of flour over top of the dough ball.
Using a heavily floured rolling pin, roll the dough out thin.
Dip pizza cutter in flour and cut the dumplings into 2-in. squares.
***They don’t need to be perfect, or even all the same size.
To cook the dumplings, use the floured spatula to lift each one from the work surface.
Drop the dumplings-(one at a time)-into the boiling chicken broth, stirring while you add them. The extra flour on each dumpling will help thicken the broth.
Lower heat to medium and cook for about 15-20 minutes, or until they are no longer doughy.
Add the shredded cooked chicken to the pot and cook and additional 5 minutes, or until chicken is heated.
Homemade Chicken & Dumplings:
***The Key To These Dumplings, Is Use Lots Of Flour. Put Lots Of Flour On The Dough Itself & Then Roll Out For Dumplings.
Ingredients:
2 Cups Flour
1/2 Tsp. Baking Powder
1 Pinch Salt
2 T. Butter
1 Cup Milk
2 Quarts Chicken Broth
3 Cups Cooked Chicken Or Shred A Pre-Cooked Rotisserie Chicken
In a large pot, bring chicken broth to a boil.
While the broth is heating, prepare the dumplings.
In a large bowl, combine the flour, baking powder and salt.
Cut the butter into the dry ingredients with a fork or pastry blender.
Stir in the milk, mixing with a fork until the dough forms a ball.
Heavily flour a work surface.
You will need a rolling pin and a pizza cutter to cut the dumplings with.
You may also want to use a small spatula to lift the dumpling off the cutting surface.
Place the mixed dough on the floured work surface and sprinkle a generous amount of flour over top of the dough ball.
Using a heavily floured rolling pin, roll the dough out thin.
Dip pizza cutter in flour and cut the dumplings into 2-in. squares.
***They don’t need to be perfect, or even all the same size.
To cook the dumplings, use the floured spatula to lift each one from the work surface.
Drop the dumplings-(one at a time)-into the boiling chicken broth, stirring while you add them. The extra flour on each dumpling will help thicken the broth.
Lower heat to medium and cook for about 15-20 minutes, or until they are no longer doughy.
Add the shredded cooked chicken to the pot and cook and additional 5 minutes, or until chicken is heated.
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