Chicken And Dumplings Rolled Dumplings Recipes

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CHICKEN AND ROLLED DUMPLINGS



Chicken and Rolled Dumplings image

Make and share this Chicken and Rolled Dumplings recipe from Food.com.

Provided by Red_Apple_Guy

Categories     Stew

Time 1h15m

Yield 14 cups, 14 serving(s)

Number Of Ingredients 9

3 lbs chicken (bone-in or whole fryer)
2 quarts water
1 onion, whole
2 carrots
2 stalks celery
2 cups self-rising flour (or Self-Rising Flour)
1/3 cup shortening (or butter)
3/4 milk (or buttermilk)
salt, pepper, and rosemary to taste and flour (about 1/4 cup for thickening)

Steps:

  • Directions:.
  • Boil stock ingredients for 45 minutes to an hour until chicken is 170F internal temperature and remove to cool.
  • Strain stock and de-fat or refrigerate for use later.
  • Remove chicken from bone and cut into bite-sized pieces.
  • For the dumplings, cut the shortening or butter into the flour using a fork or pastry cutter until it's well distributed and in small pieces.
  • Add milk and mix with a fork until well mixed.
  • Turn out onto a floured board and knead a few times (skip this step if just making biscuits). Roll out to about 1/8 inch thick on a floured board and cut into stips about 1.5 inches wide and anh length you like. If the dough resists rolling by springing back, wait 5 minutes and roll again.
  • To make the dish, return the stock to a boil and add chicken and then the dumplings one at a time. Season with salt and pepper to taste and thicken if necessary with a slurry of flour and milk or water to desired thickness. Carrots and celery can be added as well as green peas if desired.

Nutrition Facts : Calories 322.9, Fat 19.7, SaturatedFat 5.4, Cholesterol 72.9, Sodium 309.8, Carbohydrate 15, Fiber 0.9, Sugar 0.9, Protein 20.1

CHICKEN AND DROPPED DUMPLINGS



Chicken and Dropped Dumplings image

Provided by Alton Brown

Categories     main-dish

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 7

5 to 5 1/2 pound stewing hen giblets removed
3 1/2 teaspoons kosher salt, divided
7 to 9 cups water
3 tablespoons unsalted butter
2 3/4 ounces all-purpose flour
2 large eggs, at room temperature
Freshly ground black pepper

Steps:

  • Special equipment: 7-quart pressure cooker
  • Put the hen and 3 teaspoons of the salt in a 7-quart pressure cooker. Add water just to cover the hen. 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.
  • 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.
  • Set a cheesecloth-lined colander in a shallow, wide, 6-quart pot and strain the broth, discarding the solids. Taste and season the broth with additional salt, if needed.
  • Put 1/2 cup of the broth, the butter, and remaining 1/2 teaspoon of salt in a 2-quart saucier, set over high heat, and bring to a boil. As soon as it boils, add all of the flour at once and stir with a wooden spoon until the mixture starts to come together, approximately 1 minute. Decrease the heat to low and continue stirring until the mixture forms a ball and is no longer sticky, approximately 3 minutes. Transfer the mixture to a medium bowl and mix, on low speed, for 5 minutes with an electric hand mixer. Beat until cool and there is no more steam rising. Continue to mix on low, and add the eggs, 1 at a time, making sure each is completely incorporated before adding another. You may need to stop occasionally and scrape down the sides of the bowl. Before adding the last egg, check the mixture for consistency: It should tear slightly as it falls from the beater, creating a "V" shape. Transfer the dough to a 1-gallon resealable plastic bag. Cut off 1 corner of the bag to make a quarter-sized opening.
  • Bring the broth to a slight simmer over medium heat. Pipe 1-inch of the mixture and cut with kitchen shears directly over the broth. Repeat with the remaining batter. Cook, covered, until the dumplings are cooked through, about 8 to 10 minutes. Turn off the heat, add the meat and wait for 2 to 3 minutes before serving. Serve in bowls with freshly ground black pepper.

THE BEST CHICKEN & DUMPLINGS



The Best Chicken & Dumplings image

Homemade chicken and dumplings from scratch harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth. It's one of those types of soup you'll want to eat again and again. -Erika Monroe-Williams, Scottsdale, Arizona

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h35m

Yield 8 servings (3 quarts).

Number Of Ingredients 25

3/4 cup all-purpose flour, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 broiler/fryer chicken (about 3 pounds), cut up
2 tablespoons canola oil
1 large onion, chopped
2 medium carrots, chopped
2 celery ribs, chopped
3 garlic cloves, minced
6 cups chicken stock
1/2 cup white wine or apple cider
2 teaspoons sugar
2 bay leaves
5 whole peppercorns
DUMPLINGS:
1-1/3 cups all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
2/3 cup 2% milk
1 tablespoon butter, melted
SOUP:
1/2 cup heavy whipping cream
2 teaspoons minced fresh parsley
2 teaspoons minced fresh thyme
Additional salt and pepper to taste

Steps:

  • In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

Nutrition Facts : Calories 470 calories, Fat 24g fat (8g saturated fat), Cholesterol 104mg cholesterol, Sodium 892mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 2g fiber), Protein 32g protein.

ROLLED DUMPLINGS



Rolled Dumplings image

This is a great addition to any broth, vegetable or noodle soup.

Provided by Jessica

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes     Chicken and Dumpling Recipes

Yield 7

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

Steps:

  • Combine flour, baking powder and salt. Cut in shortening and add milk to make a stiff dough.
  • 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.

Nutrition Facts : Calories 225.7 calories, Carbohydrate 28.4 g, Cholesterol 1.4 mg, Fat 10.5 g, Fiber 1 g, Protein 4.3 g, SaturatedFat 2.7 g, Sodium 479.4 mg, Sugar 0.9 g

CHICKEN AND DUMPLINGS (ROLLED DUMPLINGS)



Chicken and Dumplings (Rolled Dumplings) image

When my Grandma King was teaching me to make chicken and dumplings, I tried to write down the recipe. -- rolls eyes--. She never measured anything, I was trying to guestimate how much she was using, until we came to the eggs....... She says to use 3, 6, 9, or 12 eggs. I shook my head, and asked her "well which is it?", she says in her southern voice, "well it depends". pause.. "Well granny, how do you DECIDE how many eggs to use?" She looks at me and grinned, and says in a sweet southern voice, "Well, it depends on how many eggs I have"... So there you go.

Provided by Connie R.

Categories     Whole Chicken

Time 1h30m

Yield 6 Serves a Family, 6 serving(s)

Number Of Ingredients 10

1 whole chicken, cut into serving pieces
8 -10 cups water, as needed
1 teaspoon salt
2 teaspoons pepper (to taste)
3 tablespoons flour
1/4 cup hot water
2 1/2 cups flour
1 teaspoon salt
1 (12 ounce) can evaporated milk, divided
3 large eggs (3, 6,9 or 12 eggs)

Steps:

  • Add chicken, water, and salt to a 6 quart Dutch oven or stock pot , bring to a boil, then lower heat to medium-high and cook until chicken is well done. (about 40 minutes).
  • Remove chicken from pot, and let cool a few minutes. Remove skin and any excess fat and discard. Remove bones from breasts and chop meat into bite size pieces. Return chicken back to pot. Add pepper and more water if needed. Return to a boil.
  • While chicken is cooking, make dumplings.
  • Mix flour and salt in a large mixing bowl. Add eggs and 1/4 cup evaporated milk and mix dumpling ingredients just enough to form a stiff dough. Add more flour if necessary.
  • If using more than 3 eggs you will need to increase the flour and salt accordingly. Otherwise dough will be too wet to work with.
  • Pour out onto a floured surface. Knead dough 1 or 2 times, being careful not to overwork the dough. The dough becomes tough very quickly, so handle as little as possible. Dust dough and rolling pin with flour. Roll dough to about 1/8 inch thickness.
  • Cut into strips about 3/4 inch by 3 inches with a floured knife. Let rest until ready to add to boiling chicken. Add dumplings to boiling broth a few pieces at a time, so that dumplings don't stick to each other. Add remaining evaporated milk to pot.
  • Cook 15 minutes. If broth is too runny, dissolve 3 Tbsp flour into 1/4 cup hot water until there are no lumps. Add to dumplings and cook another 5 minutes. Serve.

Nutrition Facts : Calories 798.4, Fat 42.5, SaturatedFat 13.6, Cholesterol 272, Sodium 1033.2, Carbohydrate 49.1, Fiber 1.7, Sugar 0.2, Protein 51

CHICKEN AND ROLLED DUMPLINGS



Chicken and Rolled Dumplings image

Provided by Alton Brown

Categories     main-dish

Time 11h55m

Yield 4 to 6 servings

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

Steps:

  • Special equipment: 7-quart pressure cooker
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

GRANDMOTHER'S CHICKEN 'N' DUMPLINGS



Grandmother's Chicken 'n' Dumplings image

While I was growing up, 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

Categories     Lunch

Time 1h15m

Yield 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
DUMPLINGS:
2 cups all-purpose flour
1-1/2 teaspoons salt
1 large egg
1/2 cup reserved chicken broth
1/2 teaspoon pepper

Steps:

  • 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. , 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., 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, and dough is consistency of pie dough. Pour any remaining reserved broth back into stockpot. , 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. , Bring broth to a boil (you should have about 4 quarts). Drop dumplings into boiling broth. Reduce heat; cover and simmer until a until a toothpick inserted into center comes out clean (do not lift the cover while simmering), about 10 minutes. Uncover; add reserved chicken. Stir in pepper.

Nutrition Facts : 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.

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From the-girl-who-ate-everything.com


GLUTEN FREE DUMPLINGS AND CHICKEN - THERESCIPES.INFO
Gluten-Free Chicken & Dumplings made with baking mix tip www.kingarthurbaking.com. In 3-quart saucepan set over medium heat, heat the chicken broth, chicken, vegetables, salt, and pepper to boiling. In a small bowl, mix the milk and the cornstarch with a wire whisk until smooth; stir into the chicken mixture. Heat just to boiling.
From therecipes.info


THE BEST CHICKEN AND ROLLED DUMPLINGS WITH EGG - SALAD IN A JAR
2022-01-27 Step #2: Add eggs and butter to dry ingredients. Pulse 4-5 times to cut in butter. Step #3: Pour water into the processor bowl. Step #4: Process until you can mash dough with your fingers and it sticks together. It should not be sticky. If sticky, add another tablespoon of flour and pulse several times.
From saladinajar.com


EASY CHICKEN AND DUMPLINGS RECIPE (+VIDEO!) - BUTTER BE READY
2020-05-03 To begin, melt butter over medium-low heat. Then sauté onions, carrots, and celery until tender. Add in garlic and continue cooking. Season mixture with salt/pepper. Then add flour and stir together. Next, pour in cream and broth and stir to combine, allow the mixture to come up to a slight boil. Add in fresh thyme sprigs and shredded chicken.
From butterbeready.com


CHICKEN AND DUMPLINGS WITH CRESCENT ROLLS | 24BITE® RECIPES
2021-03-15 Follow the same instructions if using the stovetop, adjusting the time as necessary. Use a large Dutch oven sized pan. If using biscuits instead of crescent rolls, use the same amount. Tear off pieces of biscuit or roll it out a little to have more flat style of dumplings.
From 24bite.com


CHICKEN AND DUMPLINGS - KING ARTHUR BAKING
Preheat the oven to 350°F. To make the dumplings: Place the flour into a bowl, and work in the butter until the mixture resembles coarse bread crumbs. Stir in the herbs. Cover and refrigerate while you make the filling. To make the filling: Melt the butter in an oven-safe, 3-quart saucepan over medium heat. Whisk in the flour; cook for 1 minute.
From kingarthurbaking.com


CHICKEN AND ROLLED DUMPLINGS – RECIPES NETWORK
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. Step 4 Cover the dough, still on the waxed paper or parchment, with a tea towel, and dry for at least 8 hours.
From recipenet.org


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