Chicken Dumplings (Photos) | TigerDroppings.com

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MeridianDog
Mississippi St. Fan
Home on the range
Member since Nov 2010
4683 posts

Chicken Dumplings (Photos)


This is classic southern comfort food and the wife is an expert at making it the way her granny and my granny cooked it so many years ago.

My wife (MHNBPF) tells me this will make 12 servings (those would be 12 big servings)

Start with a suitable pot, a 6 pound hen (cut up), three sticks of celery, a medium/large onion (halved) and two carrots (scrubbed):



Everything goes into the pot, plus a half Tablespoon of kosher salt, the same amount of black pepper and three quarts of water. The veggies are added to give flavor to the broth and will be removed later, replaced with chopped celery and onion.



This a six pound hen, which will need to be cooked at a low boil with a lid for at least two or three hours to get tender. By this time, the broth will be nice. That is what you want because this dish demands a good broth.



Actually added a chicken cube to provide a little more salt and flavor to the broth after removing the vegetables and chicken parts and tasting for flavor and saltiness.



To keep this shorter, I won't show straining the broth, but you need to strain it and then add 1/2 of an onion and two stalks of celery (chopped) and cook them in the broth until they are soft.



While the chicken is cooling and the vegetables are cooking in the broth you will make the dumplings. You need to remember, pie crust is made with cold water. Dumplings are made with hot broth - as hot as you can stand. You'll need 5 cups of self rising flour, 1/3 cup of shortening and 3 cups of hot chicken broth.



Add the shortening to the flour and mix well.



Add the 3 cups of strained hot broth and mix



Until incorporated as shown here



Then turned out on a floured surface. The wife uses a full sheet pan to keep all under control and the flour mess to a minimum.



You can do it all at once, or in two batches the way she did. After turning it out onto the floured surface, shape it and allow it to rest for a few minutes. Then shape it into a loaf so you can roll it out:



Hopefully the vegetables will be soft by now and the chicken cooled enough to pull from the bones.



You will also need to mix your thickener, which is 3 Tablespoons of self rising flour and 3 Tablespoons of butter



Mixed well





and set aside for later



Back to the dumplings. Roll them out 1/8 inch thick and cut into 2 inch X 3 inch strips or whatever you like.



When the vegetables are soft and the broth is at a full boil,



begin adding the dumplings.



You do not stir the dumplings!!!! Use a spoon to gently push them under the broth surface, but do not stir them as they are easily broken apart until they get done. They will quickly swell and get thicker as you add them. The broth will also begin to cloud up and thicken.





When all have been added, turn heat as low as possible (or off) and cover the pot.



Allow the heat to complete the cooking for 5-10 minutes. After about 5 minutes taste one. You'll know if they are done or if the second five minute rest is needed to complete the cooking. At this point too much heat will burn (scorch) the dumplings, so be careful. Stirring is still a no-no and too much heat will cause them to stick and burn.

When the dumplings are done, check the liquid for thickness. This is a personal preference. Some like the broth thin and some like it thick. The broth is always thick and creamy at our house. To get it that way, we add 1 cup of milk.



and the butter and flour thickener we made earlier:



then very gently stir it in and watch the dish meld into a creamy thick saucy delight. Ready to add the chicken:



and fold gently until it is incorporated



I like lots of black pepper and add a teaspoon or two more of fresh ground black pepper at the very end:





Then ladle a generous serving into a bowl.



Time to enjoy:



REHEATING:

Your leftover dumplings will suck up all of the available liquid while stored in the refrigerator (they will not freeze). They will keep a cople of days under refrigeration. To reheat, add some canned chicken broth and microwave.



This post was edited on 9/25 at 9:33 am



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Cosmo
UNO Fan
glassman's guest house
Member since Oct 2003
64200 posts

re: Chicken Dumplings (Photos)


Iwei





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LoneStarTiger
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Lone Star State
Member since Aug 2004
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re: Chicken Dumplings (Photos)


Looks great!





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OTIS2
LSU Fan
NoLA
Member since Jul 2008
26077 posts
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re: Chicken Dumplings (Photos)


That's old school for sure.





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fatboydave
LSU Fan
Fat boy land
Member since Aug 2004
6609 posts
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re: Chicken Dumplings (Photos)


Not a big fan of dumplings but that looks good.





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El Josey Wales
LSU Fan
Greater Geismar
Member since Nov 2007
22710 posts

re: Chicken Dumplings (Photos)


That looks great !

My mother in law makes great homemade dumplings and will be making me some next weekend.






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StinkDog12
LSU Fan
TW, TX
Member since Nov 2006
4666 posts

re: Chicken Dumplings (Photos)


S

o

L

I

D

I would wreck a plate of dat!






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HoustonGumbeauxGuy
LSU Fan
Member since Jul 2011
5440 posts

re: Chicken Dumplings (Photos)


Will make soon! Looks awesome.







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HoustonChick86
Arizona Fan
Catalina Wine Mixer
Member since Dec 2009
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re: Chicken Dumplings (Photos)


That looks good.





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Mo Jeaux
LSU Fan
NYC
Member since Aug 2008
12832 posts

re: Chicken Dumplings (Photos)


My redneck maw maw from Mississippi used to make that all of the time when I was little. I occasionally make it using treedawg's recipe.

Yours looks good. IWEI.






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LSUEnvy
LSU Fan
LakeClusterChuck
Member since May 2011
7267 posts

re: Chicken Dumplings (Photos)


Looks outstanding. Need to make some chicken and dumplings soon. Bookmarked





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Martini
LSU Fan
Baton Rouge
Member since Mar 2005
27806 posts

re: Chicken Dumplings (Photos)


I haven't seen the butter/flour paste used in forty years. Nice.





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TigerWise
USA Fan
Riverboat Hallelujah
Member since Sep 2010
19958 posts

re: Chicken Dumplings (Photos)


Out of all the trolls you bring the best contributions to the board.





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BRgetthenet
Golf Board Smash Lab™ CEO
Member since Oct 2011
59604 posts

re: Chicken Dumplings (Photos)


Bookmarked





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AlaTiger
LSU Fan
Member since Aug 2006
12885 posts

re: Chicken Dumplings (Photos)


Perfect.

You definitely redeemed yourself from the red beans and rice thread.

Great job.

I'm hungry.






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Rohan2Reed
Grambling Fan
T'uela me la pela
Member since Nov 2003
70794 posts
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re: Chicken Dumplings (Photos)


not a big chicken and dumplings fan, but those look really good MD. like my grandma used to make them.

quote:

This is classic southern comfort food and the wife is an expert at making it the way her granny and my granny cooked it so many years ago.



quote:

REHEATING:

Your leftover dumplings will suck up all of the available liquid while stored in the refrigerator (they will not freeze). They will keep a cople of days under refrigeration. To reheat, add some canned chicken broth and microwave.


serious question.. how did folks reheat them way back in the day?







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Joshjrn
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Baton Rouge
Member since Dec 2008
5791 posts
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re: Chicken Dumplings (Photos)


Chicken and dumplings is my favorite comfort food. Well done





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Kim Jong Ir
LSU Fan
Baton Rouge
Member since Jan 2008
26458 posts
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re: Chicken Dumplings (Photos)


quote:

those look really good MD. like my grandma used to make them.


I remember watching my grandmother cook when I was a kid. She was from Coushatta and was a great cook. Those look great MD.






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Rohan2Reed
Grambling Fan
T'uela me la pela
Member since Nov 2003
70794 posts
 Online 

re: Chicken Dumplings (Photos)


Coushatta! that's up around my people





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MeridianDog
Mississippi St. Fan
Home on the range
Member since Nov 2010
4683 posts

re: Chicken Dumplings (Photos)


quote:

how did folks reheat them way back in the day?


My mom had 7 sisters and 2 brothers.

My dad was one of eight kids.

I doubt there were leftovers. I have seen people reheat them in a pan with lots of liquid heated to a boil and then the cold mix added in. Lots of stirring and broken dumplings.

I may have seen them heated in the oven, but that destroys the dumplings.

We always have leftovers because there are only two of us.



This post was edited on 8/4 at 5:38 pm


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