Chicken and Dumplings?

[Trinity]

I'm making 'em for dinner tonight! I've never made them before, and they're not common here in Washington state. Do any of you have tips or secrets you'd be willing to share with me before I dive in? :)

Thanks, guys!

Trinity :D

[Big Daddy's House]

I've made it before, so did my mom when we were all at home.

She used to use a fowl and boil it for about 2 hours, but fowl is very fatty and greasy!

You CAN use chicken or turkey parts such as the wings and legs.

Boil the meat in little liquid and seasonings of your choice. Reduce heat & simmer until it feels almost tender in liquid Make a slurry or some flour and water to thicken liquid.

Mix up a little bit of flour, baking powder, salt and a bit of shortening, as though you're about to make biscuits. Ad some milk to form a rather stift consistency.

Drop stiff batter onto meat and liquid in large spoonfuls. Cover and let steam cook the dumplings, and voila!! You've got it.

Measurements are terribly important here. Use your judgement as you go along. At least, that's MY take on it.

[Trinity]

Thank you, Sherm. :) I found a recipe that I'll be following. I'll share it if it turns out to be a good one.

Can you tell me what the consistency of the dumplings should be when they're done? And do they float as soon as you put the batter into the pot, or do they sink at first and float later? I can't remember if the recipe tells how big they should be. How big would you say they should be when they're done cooking?

Can you tell I'm a total novice? hehe!

Trinity :D

[Big Daddy's House]

You're welcome!

The dumplings should be light, fluffy and airy like biscuits.

To my recollection, they float when you add them to the chicken and gravy. But please put the dumplings in last, or they'll break up and you'll have little white lumps all in the gravy!

You can make them as big or as small as you like.

[ChefToddMohr]

Here in North Carolina, we make our Chicken and "Dumplins" in one pot, one method. The dumplings are large, flat noodles, though.

Actually, I thought the idea of the dish was that the starchy dumplings thickened the sauce on their own. I'd leave out the "bull whip" (flour slurry).

[Chowhound]

When adding any type of dumpling, I always continually stir, or they may stick to one another. Mine sink, then float when cooked through. Mine are like a flat dough noodle.

[QSis]

How did they come out, Trinity?

As you can see from the posts above, there are several ways to make "dumplings". Some people make a noodle style and some make a biscuit style.

Looking forward to your report .... and pictures, if you have any.

Lee

[Trinity]

Hey you nasty spammer! Who invited you? :mad:

************************************************** ****
Okay, guys... Made the chicken and dumplings. I realized after looking over the recipe again that it would make the noodly-type dumplings. Tried it even though I had the fluffy kind in mind. They came out good. I tweaked the recipe quite a bit. Fam liked the dumplings...

Then I tried normal dumplings and fed them those as well. After the final tally was in, first prize went to the puff! :D

http://i478.photobucket.com/albums/rr147/Scottys_pictures/dumplins4.jpg

http://i478.photobucket.com/albums/rr147/Scottys_pictures/dumplins2.jpg

The soupy stuff was divine. Didn't know what chicken and dumplings were supposed to look and taste like, so I actually looked it up on wikipedia. LOL!! :p

Thanks for all your input, guys. I came back and referenced a couple of times while in dumpling process. :cool:

Trinity :D

[Big Daddy's House]

You're welcome! Looks good!!

[Dough Boy]

Great job T! Beautiful looking comfort food.

[Chowhound]

Yes, beautiful looking. I can almost taste it.
The bottom pic looks like what we here in the northeast and midwest call chicken and bisquits.

[homecook]

Great job Trinity!

Funny, but I've never had or made this. It looks so good I may have to give it a try........great comfort food.

[Madmantrapper]

Ok I fixed chicken and dumpling a couple of days ago. I followed a recipe called King Authur or something like that. The dumpling turned out sort of what like what I think a previous poster called chicken and biscuits. They were not at all what mom used tofix when we were kids. The dumpling were a little doughy and wet or pasty I guess would be a good word. Mine were sort of like a semi dry biscuit. Every one liked them OK. My youngest son said they were like a pot pie almost which I figured was a real good compliment since it is one of the best things my wife cooks. I will try the dumpling again and try to make them a little less dry.