On a cool, rainy day there is nothing better than a pot of homemade chicken and dumplins. I just love chicken and dumpins. It is probably one of my favorite comfort foods. Mama Sherry, the lady who kept me when I was growing up, made the best chicken and dumplins EVER!!! These are good but still don’t compare to how yummy hers were.
I started with a rotisserie chicken and boxed chicken broth/stock. Sometimes I boil chicken breasts in water with a couple of bullion cubes to make my chicken and broth but today I took the easy way out. 🙂
Next I made the dumplins. Yes dumplins with a “n”….no “ing” as this is a southern food and we like to drop our “g”s. Its a simple recipe of milk, flour, butter, salt, and baking powder. Mix it all together, roll it out with LOTS of flour, and cut it into squares.
Bring your broth to a boil, put your dumplins in and stir gently. After about 15 mins throw in your cooked chicken and let it all cook together for another 15-25 mins and “Ta Da”….you have a yummy pot of homemade chicken and dumplins ready to eat. 🙂
2 cups Flour
½ teaspoons Baking Powder
1 pinch Salt
2 Tablespoons Butter
1 cup Milk, A Bit Less Than A Full Cup
2 quarts Chicken Broth
3 cups Cooked Chicken
In a 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’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.
Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2″x2″. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.
Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings.
To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done!
For more details check it out at The Tasty Kitchen blog