Dinner - Chicken and rolled dumplings southern recipes

Author: Mary Rall  

When I was a child, my grandmother could feed our whole big family with a single chicken—and lots of dumplings. This basic recipe is the only one you will need for your chicken and dumplings.

Easy Rolled Dumplings for Chicken and Dumplings

Easy Rolled Dumplings for Chicken and Dumplings
This basic recipe is the only one you will need for your chicken and dumplings. The rolled dumplings are easy and they keep their shape nicely.
Provided by: Diana Rattray
Total time: 20 minutes
Cook time: 10 minutes
Prep time: 10 minutes
Yields: 6 servings
Cuisine: Southern,American
Number of ingredients: 5
  • 2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 large egg
  • 5 tablespoons (2 1/2 ounces) unsalted butter
  • 1/2 cup milk
  • Calories: 259 kcal
  • Carbohydrate: 33 g
  • Cholesterol: 58 mg
  • Fiber: 1 g
  • Protein: 6 g
  • Saturated Fat: 7 g
  • Sodium: 275 mg
  • Sugar: 1 g
  • Fat: 11 g
  • Serving Size: 6 servings
  • Unsaturated Fat: 0 g
How to cook:
  1. Gather the ingredients.
  2. For chicken and dumplings, cook one cut-up chicken in 2 quarts of low sodium or unsalted chicken broth and seasonings, to taste (add chopped onion, a few ribs of celery, and a chopped carrot or two, if desired). Simmer for about 1 hour. Remove the chicken from the broth. When the chicken is cool enough to handle, remove the meat from the bones and chop or shred it. Set aside.
  3. In a food processor or mixer, combine the flour, salt, egg, butter, and milk. Mix until the dough clumps together.
  4. Roll the dough out to about 1/8-inch thickness on a floured surface. Use a pizza cutter or knife to cut the dough into squares or diamond shapes.
  5. Bring the chicken broth back to a boil over medium heat. Drop the pieces of dough into the boiling chicken broth and cook for about 10 minutes.
  6. Add the chopped chicken meat back to the broth; heat through and serve.
  7. Enjoy!
Notes: Classic Southern Chicken and Dumplings, Learn how to make authentic Southern Chicken and Dumplings. The best way to make them is from scratch. And flat rolled dumplings are easy.

Chicken and Rolled Dumplings

Get Chicken and Rolled Dumplings Recipe from Food Network
Provided by: Alton Brown
Total time: 715 minutes
Cook time: 220 minutes
Prep time: 15 minutes
Yields: 6 servings
Cuisine: american
Number of ingredients: 8
  • 8 ounces all-purpose flour, approximately 2 cups, plus extra for rolling
  • 2 teaspoons aluminum free baking powder
  • 4 teaspoons kosher salt, divided
  • 1/3 cup vegetable shortening, at room temperature
  • 1/2 cup skim milk, chilled
  • 5 to 5 1/2 pound stewing hen, giblets removed
  • 7 to 9 cups water
  • Freshly ground black pepper
How to cook:
  1. Special equipment: 7-quart pressure cooker
  2. Whisk the flour, baking powder, and 1 teaspoon of the salt together in a medium mixing bowl. Rub the shortening into the flour mixture using your fingertips until it resembles coarse crumbs. Add the milk, 1-ounce at a time, just until you have a rough ball of workable dough. Knead the dough 3 to 4 times, until it is mostly smooth, but do not overwork.
  3. Divide the dough into 2 equal pieces. Roll out each piece of dough, using a floured rolling pin, to a sheet about 1/16-inch thick, on floured piece of waxed paper or parchment paper.
  4. Cover the dough, still on the waxed paper or parchment, with a tea towel, and dry for at least 8 hours. This can be done the night before or early in the morning.
  5. Two to three hours before the dumplings are ready to cook, put the hen, water, and the remaining tablespoon of salt in a 7-quart pressure cooker. Do not fill above the cooker's "maximum fill" line, or 2/3 full. Cover and lock the lid. Bring to pressure over high heat, approximately 20 minutes. Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 45 minutes.
  6. Release the pressure using the cooker's release device (read the manual!) or cool the cooker by running cold water over the lid for 5 minutes. Open carefully. Remove the hen from the broth and set aside to cool. The meat should be tender and falling away from the bone. Once the hen is cool enough to handle, pull the meat from the bones in small pieces, cover and set aside. Discard the skin and bones.
  7. Set a cheesecloth-lined colander in a large container and pour in the broth, discarding the solids. Taste and season the broth with additional salt, if needed. Return the broth to the pressure cooker, cover and bring to a boil over high heat. Reduce the heat to medium to maintain a gentle boil.
  8. Cut the dough into 1/2-inch wide strips, break into 1 1/2-inch long pieces, and drop into the boiling broth. When all the dough has been used, gently push all of the dumplings down into the broth with a slotted spoon. Do not stir the dumplings. Cook the dumplings until they are cooked through, but not falling apart, about 10 minutes. Turn off the heat and add the meat. Serve in bowls with freshly ground black pepper.
Notes: Old-Fashioned Chicken And Dumplings Recipe, Ingredients · 1 (2 1⁄2- to 3-lb.) whole chicken · 2 celery stalks, roughly chopped (about 1 cup) · 2 medium carrots, roughly chopped (about 1 cup) · 2 quarts water Yield: Serves 6

Rolled Dumplings

Rolled Dumplings
This is a great addition to any broth, vegetable or noodle soup.
Provided by: Allrecipes Member
Yields: 8 servings
Number of ingredients: 6
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ⅓ cup shortening
  • ½ cup milk
  • 2 (14.5 ounce) cans chicken broth
  • Calories: 225.7 calories
  • Carbohydrate: 28.4 g
  • Cholesterol: 1.4 mg
  • Fat: 10.5 g
  • Fiber: 1 g
  • Protein: 4.3 g
  • Saturated Fat: 2.7 g
  • Sodium: 479.4 mg
  • Sugar: 0.9 g
How to cook:
  1. Combine flour, baking powder and salt. Cut in shortening and add milk to make a stiff dough.
  2. Roll out to about 1/8 inch thickness and cut into 1 inch squares, 1 to 1 1/2 inch strips or diamonds. Sprinkle lightly with flour and drop into boiling chicken stock. Cover tightly and boil gently for 8 to 10 minutes.
Notes: Southern Chicken and Dumplings, Turn the dough out onto a clean work surface generously dusted with flour. Roll the dough to about ⅛-inch thick, then cut into 2-inch pieces.

Grandmother's Southern Chicken 'n' Dumplings

Grandmother's Southern Chicken 'n' Dumplings
When I was a child, my grandmother could feed our whole big family with a single chicken—and lots of dumplings. —Cathy Carroll, Bossier City, Louisiana
Provided by: Taste of Home
Total time: 75 minutes
Cook time: 30 minutes
Prep time: 45 minutes
Yields: 10 servings
Number of ingredients: 13
  • 1 large chicken (6 pounds)
  • 2 medium carrots, chopped
  • 2 celery ribs, sliced
  • 1 large onion, sliced
  • 4 quarts water
  • 2 tablespoons white vinegar
  • 2 teaspoons salt
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons salt
  • 1 large egg
  • 1/2 cup reserved chicken broth
  • 1/2 teaspoon pepper
  • Calories: 310 calories
  • Fat: 9g fat (2g saturated fat)
  • Cholesterol: 114mg cholesterol
  • Sodium: 981mg sodium
  • Carbohydrate: 22g carbohydrate (2g sugars
  • Fiber: 1g fiber)
  • Protein: 34g protein.
How to cook:
  1. Place the chicken, carrots, celery and onion in a large Dutch oven or stockpot. Add water, vinegar and salt (adding more water, if necessary, to cover chicken). Bring to a boil. Reduce heat; cover and simmer until meat nearly falls from the bones. Remove chicken from broth; allow to cool. Strain broth, discarding vegetables and seasonings.
  2. Remove meat from bones; discard skin and bones. Cut meat into bite-sized pieces; set aside and keep warm. Set aside 1 cup broth; cool to lukewarm.
  3. To make dumplings, combine flour and salt. Make a well in flour; add egg. Gradually stir 1/4 cup reserved broth into egg, picking up flour as you go. Continue until flour is used up, adding additional broth as needed until dough is consistency of pie dough. Pour any remaining reserved broth back into stockpot.
  4. Turn dough onto a floured surface; knead in additional flour to make a stiff dough. Let dough rest for 15 minutes. On a floured surface, roll out dough into a 17-in. square. Cut into 1-in. square pieces. Dust with additional flour; let dry for 30-60 minutes.
  5. Bring broth to a boil (you should have about 4 quarts). Drop dumplings into boiling broth. Reduce heat; cover and simmer until a toothpick inserted into center of a dumpling comes out clean (do not lift the cover while simmering), about 10 minutes. Uncover; add reserved chicken. Stir in pepper.
Notes: Chicken and Rolled Dumplings Recipe | Alton Brown, Ingredients · Deselect All · 8 ounces all-purpose flour, approximately 2 cups, plus extra for rolling · 2 teaspoons aluminum free baking powder · 4 teaspoons kosher
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