Grandmas Light And Fluffy Dumplings Recipes

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GRANDMA'S CHICKEN AND DUMPLINGS



Grandma's Chicken and Dumplings image

This is one of my family's favorite recipes for chicken and dumplings, handed down to me from my grandmother. And the leftovers taste great, too!

Provided by bigred

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

Time 4h5m

Yield 8

Number Of Ingredients 10

2 cups all-purpose flour
½ cup shortening
1 egg
½ cup milk
1 whole chicken
2 cubes chicken bouillon
2 cups chopped celery
2 cups chopped carrots
1 small onion, chopped
salt and ground black pepper to taste

Steps:

  • Mix flour and shortening together in a bowl until it resembles cornmeal.
  • Slightly beat egg and milk together in a separate bowl. Add to flour mixture and stir to form a ball of dough. Place onto a floured surface; knead and roll as thin as possible using a floured rolling pin. Let dough stand for 2 hours.
  • Place chicken into a large pot and add water to just cover. Bring to a boil over high heat and continue to boil until chicken is no longer pink in the center and meat falls off of the bone, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
  • Remove chicken from the pot; strain broth and return to the pot. Add 2 cups water and bouillon. Remove meat from bones and return to broth. Add celery, carrots, and onion. Bring to a boil; continue to boil for 15 minutes.
  • Meanwhile, cut dough into strips, approximately 1-inch wide. Tear strips and drop into boiling broth. Continue to boil for 10 minutes more. Season with salt and pepper and serve.

Nutrition Facts : Calories 480.9 calories, Carbohydrate 29.7 g, Cholesterol 97.4 mg, Fat 27.1 g, Fiber 2.3 g, Protein 28.2 g, SaturatedFat 7.3 g, Sodium 439.3 mg, Sugar 3.2 g

GRANDMA ALMA'S CHICKEN AND DUMPLINGS



Grandma Alma's Chicken and Dumplings image

Provided by Cat Cora

Time 1h30m

Yield 4 servings

Number Of Ingredients 24

1 (3 pound) broiler-fryer chicken, with skin removed and cut up
6 plus 1-1/4 cups water
1 tablespoon salt
1 teaspoon pepper
1 cup milk
2 tablespoons of oleo (butter or margarine)
1 cup flour,sifted
6 cups chicken broth (from cooking the chicken)
1 cup water
Black pepper, to taste
Salt, to taste
6 teaspoons baking powder
3 cups flour, sifted
3 tablespoons of chicken fat
1 cup milk
Salt, to taste
1 cup self-rising flour or all-purpose flour
1/3 cup yellow cornmeal
1/2 teaspoon salt
1/4 teaspoon pepper
1 jar sliced dill pickles (hamburger pickles)
4 cups vegetable or canola oil, to fry
1 cup buttermilk
Salt, to taste

Steps:

  • Take the skin from the chicken and put in a pan with 1/4 cup of water and render. Put the chicken in a pot and cover with 6 cups of water. Bring to a boil and cook for 30 minutes. Pull the chicken from the broth and let cool. When the skin has been rendered, strain and cool until the fat has solidified. Bring the broth that is left from cooking the chicken to a light boil and add the milk, oleo, pepper and salt. Whisk in the sifted flour until the broth has thickened. Dice the chicken and add to the white sauce and let simmer. Mix the baking powder, flour, chicken fat, milk and salt in a bowl and mix. Put out onto a floured surface and knead until completely blended. Roll out thin (1/2-inch) and cut into 1 to 2 inch squares. Add to the white sauce and chicken, do not stir until the dough is set (cooked), cover and let cook for 20 minutes before stirring. Check seasoning and serve.
  • Combine flour, cornmeal, salt and pepper in a bowl. Drain the pickles. Heat the canola oil on medium high heat. Dip the pickles in buttermilk and coat with the flour/cornmeal mixture. Drop into the hot oil and fry until golden brown. Transfer to paper napkins to drain. Season with salt and serve.
  • Yield: 2 to 4 servings as a side.

FLUFFY DUMPLINGS



Fluffy Dumplings image

I use these in soup and stews, you can add chili powder, and parsley, Then they are called Parsley, Chili Fluffy Dumplings, and you can also make them smaller.

Provided by Dancer

Categories     Canadian

Time 25m

Yield 12 plump dumplings.

Number Of Ingredients 5

1 1/2 cups sifted flour
2 teaspoons baking powder
3/4 teaspoon salt
1 egg
1/2 cup milk

Steps:

  • Sift flour, baking powder and salt.
  • Beat egg until light and fluffy and add to dry ingredients.
  • Stir in milk.
  • Drop by tablespoons on gently boiling vegetable gravy.
  • Cover tightly and cook 15 minutes.
  • Do not peek.

Nutrition Facts : Calories 69.7, Fat 0.9, SaturatedFat 0.4, Cholesterol 16.9, Sodium 217.1, Carbohydrate 12.6, Fiber 0.4, Sugar 0.1, Protein 2.5

HOMEMADE DUMPLINGS



Homemade Dumplings image

Just like Grandma used to make! Savory mounds of dough to top bubbling stew.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 10

Number Of Ingredients 6

1 1/2 cups Gold Medal™ all-purpose flour
1 tablespoon parsley flakes, if desired
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons shortening
3/4 cup milk

Steps:

  • Mix flour, parsley, baking powder and salt in medium bowl. Cut in shortening, using pastry blender or crisscrossing 2 knives, until mixture looks like fine crumbs. Stir in milk.
  • Drop dough by 10 spoonfuls onto hot meat or vegetables in boiling stew (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook 10 minutes longer.

Nutrition Facts : Calories 105, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 220 mg

GRANDMA'S DUMPLINGS FROM SCRATCH: 100+ YEAR OLD RECIPE



Grandma's Dumplings from Scratch: 100+ Year Old Recipe image

Grandma would always make these for us when we were under the weather. She would cook a chicken in a pot with water, carrots, onions, and celery until it was done. Then she would pull all the chicken meat of the bone, and put it back into the broth (she would taste it after the meat was added and then add salt, pepper, and a little parsley). I always sat on the counter and watched her throw everything in a pan without measuring, and they were AMAZING. Finally, I asked her to write it down for me, and I'm glad I did. Posting on here so I never lose this recipe! She always rolled them out thin and used a knife to cut them into pieces. They were never the same shape, but that's how we knew when Grandma made them :) NOTE: Grandma learned how to make these from her mother, so this is the OLD school recipe for dumplings. I am writing it like she gave it to me. Scant teaspoon means a little under the measurement: not quite to the top but not 1/4 less.

Provided by CookingBlues

Categories     Stew

Time 20m

Yield 1 big pot, 6-8 serving(s)

Number Of Ingredients 7

2 cups flour
1 teaspoon baking powder, scant
1 tablespoon Crisco
1 teaspoon Crisco
1 pinch salt
1 pinch pepper
3/4 cup water

Steps:

  • Mix the first 6 ingredients together until combined. Slowly add the water until you form a dough. You may have to add more or less water to form the ball.
  • Roll out the dumpling dough on a floured surface thin and cut into bite size pieces.
  • Drop them one at a time into simmering chicken/broth. She would always drop a few then wait a bit, then drop a few more. She said this kept them from sticking together in the end. After they are all added, give a gentle stir (once or twice around the pot, then leave it alone).
  • Let the dumplings simmer in the chicken/broth mixture until they float to the top (about 15 minutes or so). I have let them simmer a longer, and that's fine. She would taste the broth one last time after the dumplings were done for seasoning before we got to eat them!

Nutrition Facts : Calories 177.2, Fat 3.2, SaturatedFat 0.9, Sodium 87.8, Carbohydrate 32, Fiber 1.1, Sugar 0.1, Protein 4.3

GRANDMA'S CHICKEN 'N' DUMPLING SOUP



Grandma's Chicken 'n' Dumpling Soup image

I've enjoyed making this rich homemade chicken dumpling soup recipe for over 40 years. Every time I serve this type of soup, I remember my southern grandma, who was very special to me and was known as an outstanding cook. -Paulette Balda, Prophetstown, Illinois

Provided by Taste of Home

Categories     Dinner     Lunch

Time 3h5m

Yield 12 servings (3 quarts).

Number Of Ingredients 24

1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
2-1/4 quarts cold water
5 chicken bouillon cubes
6 whole peppercorns
3 whole cloves
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1-1/2 cups chopped carrots
1 cup fresh or frozen peas
1 cup chopped celery
1 cup chopped peeled potatoes
1/4 cup chopped onion
1-1/2 teaspoons seasoned salt
1/4 teaspoon pepper
1 bay leaf
DUMPLINGS:
2 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/4 teaspoon pepper
1 large egg, beaten
2 tablespoons butter, melted
3/4 to 1 cup 2% milk
Snipped fresh parsley, optional

Steps:

  • Place the chicken, water, bouillon, peppercorns and cloves in a stockpot. Cover and bring to a boil; skim foam. Reduce heat; cover and simmer 45-60 minutes or until chicken is tender. Strain broth; return to stockpot. , Remove chicken and set aside until cool enough to handle. Remove meat from bones; discard bones and skin and cut chicken into chunks. Cool broth and skim off fat. , Return chicken to stockpot with soups, vegetables and seasonings; bring to a boil. Reduce heat; cover and simmer for 1 hour. Uncover; increase heat to a gentle boil. Discard bay leaf., For dumplings, combine dry ingredients in a medium bowl. Stir in egg, butter and enough milk to make a moist stiff batter. Drop by teaspoonfuls into soup. Cover and cook without lifting the lid for 18-20 minutes. Sprinkle with parsley if desired.

Nutrition Facts : Calories 333 calories, Fat 14g fat (5g saturated fat), Cholesterol 79mg cholesterol, Sodium 1447mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 3g fiber), Protein 22g protein.

MOM'S SIMPLE DUMPLINGS



Mom's Simple Dumplings image

As a kid I begged my mom to make chicken and dumplings all the time. Now I swear by this simple recipe too!

Provided by Zen K.

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

Time 30m

Yield 6

Number Of Ingredients 5

1 ½ cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
3 tablespoons shortening
¾ cup milk

Steps:

  • Whisk together the flour, baking powder, and salt in a mixing bowl. Cut in the shortening with a knife or pastry blender until the mixture resembles fine crumbs. Stir the milk into the flour mixture until moistened. Dough will be pretty lumpy, but be sure to not over mix it!
  • Drop dough by large spoonfuls onto any boiling stew. The dumplings should rest on top of vegetables and meat; it's okay if they stick out of the top a bit. Cook uncovered for 10 minutes; cover and cook another 10 minutes.

Nutrition Facts : Calories 186.4 calories, Carbohydrate 25.7 g, Cholesterol 2.4 mg, Fat 7.3 g, Fiber 0.8 g, Protein 4.2 g, SaturatedFat 2 g, Sodium 466.3 mg, Sugar 1.5 g

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