This chicken and dumplings recipe sits somewhere in the glorious space between soup and stew, with chunks of tender chicken, just the right amount of vegetables, and super fluffy dumplings. Show
There are lots of shortcuts out there for easy chicken and dumplings—recipes that call for cream of chicken soup, Instant Pots, crockpots, Bisquick, rotisserie chicken, and the like—but making it from scratch gives you more control over the final dish and yields a deep, rich chicken flavor. One commenter declared that this recipe made her feel “as if I've never, truly, tasted chicken!” Start by making the chicken broth in a large pot. Don’t be tempted to trade the bone-in chicken thighs and legs for skinless, boneless chicken breasts—cooked chicken breasts can dry out, becoming tough and stringy. We do encourage swapping out the vegetables cooked with the chicken for fresh ones you’ll sauté in schmaltz or melted butter so they’ll still have a bit of bite when the dish is ready. If it’s your first time making drop dumpling dough, don’t fret: The secret to this easy recipe is the right ratio of liquid (buttermilk), leaveners (baking powder and baking soda), and fat (schmaltz). You can sub whole milk and butter if needed. As they cook, resist the urge to lift the top of the pot and let the steam escape. Use the cooking time to make a salad—it’s the only accompaniment needed for a complete meal. Kayla Hoang is a freelance recipe developer, writer, and baker. She is a graduate of Johnson and Wales University’s 4-year Baking and Pastry program and has training from Alain Ducasse’s Ecole Nationale Supérieure de Pâtisserie in Yssingeaux, France. Her love of food comes from her parents and their Bangladeshi and Vietnamese roots. In her free time, she can usually be found in the kitchen waiting for a fresh batch of cookies to come out of the oven or taking on a new baking project. Follow published Aug 30, 2022 Jump to recipe Page URL Comments Credit: Kayla Hoang Perhaps most recognizable in the context of chicken and dumplings, these simple drop-style dumplings come together quickly with only a handful of ingredients and transform any soup or stew into the comfiest of dishes. What Are Homemade Dumplings Made Of?Homemade drop dumplings only require a handful of ingredients.
Credit: Kayla Hoang What Is the Secret to Good Dumplings?Drop-style dumplings, like most dumplings, can be troublesome if you’re not familiar with making them. Although the method for making them is simple, a few thoughtful tricks and mental notes really help in ensuring they are fluffy, tender, and light every time.
How Long Should You Cook Dumplings?The amount of time you cook drop-style dumplings depends on the size. These dumplings, dropped into the hot soup/stew in rounded tablespoons, need 10 to 13 minutes to cook through in simmering liquid covered tightly. Using a glass lid will allow you to see the dumplings puff and rise as they steam in the pot. A toothpick coming out clean is a good indicator of a fully cooked dumpling, but the best way is to really just cut into a dumpling to make sure the center doesn’t look raw or doughy. Take care to not overcook the dumplings, as overcooking can result in either heavy, dense dumplings or the dumplings will begin to break down. Comments 1 Rating Dumplings RecipePrint Recipe Simple drop-style dumplings come together quickly with only a handful of ingredients and transform any soup or stew into the coziest of cold weather meals. YieldServes 4 to 6, Makes about 12 dumplings Prep time 11 minutes to 16 minutes Cook time 10 minutes to 13 minutes Show Nutrition
Per serving, based on 6 servings. (% daily value)
Ingredients
Instructions
Recipe NotesGeneral tips: In most cases, the dumplings will thicken the broth of your soup or stew slightly. Depending on your preference, you may want to consider adding a touch of extra liquid to your soup or stew to maintain its brothiness. What is the secret to good dumplings?Don't Overwork the Dumpling Dough
Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour. The dough might look a little lumpy, but that's okay! Overworking the dough is one of the easiest ways to end up with tough dumplings.
What kind of flour is best for dumplings?Grocery store All-purpose flour, with a moderate amount of gluten, such as Gold Medal brand, works exceptionally well. 1. To prepare the dough in a food processor, put the flour in the work bowl.
How do you keep Drop dumplings from dissolving?How Do You Make Bisquick Dumplings That Don't Fall Apart? To stop biscuit dumplings from dissolving it's important to drop the dough into boiling liquid, then immediately reduce the heat to low (if the low setting on your stove is really low, then you might need to use medium-low).
How do you make chicken and dumplings a little thick?Use Cornstarch to Thicken Chicken and Dumplings
To give that a little thicker texture we're going to add 1 cup of cool water to 2 tablespoons of cornstarch and stir it up well. Make sure the soup is brought back to a good boil and go ahead and stir in the cornstarch mixture.
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