Comfort Food Again

[tpack]

Chicken and Dumplings is one, if not my favorite comfort food dish. Never ate it growing up and never made it till 8-9 years ago. My wife loved it but had to order it at restaurants because I didn`t cook it. I found a recipe online that sounded good and finally decided to make my own since she like it so much. I let it cook for about 30 minutes and then sit for another 30 and the Dumplings are very tender and soft. I have made it a couple time a year ever since. She said it is the best she has ever eaten. Bon Appétit

[Tom]

properly done!

[Bowtech38]

Looks great

[kae006]

That looks awesome. What would you say the difficulty level is? I suck at cooking but want to try that one if you'd be willing to share the recipe. Also, how well do leftovers reheat? Seems like something you would make a big batch of.

[lmartin5]

One of my favorites…looks great!


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[Gumbo Man]

I can smell that from here.

[kevin01]

Pictures look great but a recipe would really help. Would definitely try to make it.

[3ChordTruth]

Pictures look great but a recipe would really help. Would definitely try to make it.

x2

Some tasty eats there for sure, nice.

[tpack]

Pictures look great but a recipe would really help. Would definitely try to make it.

I have been using Paula Dean`s recipe that I got online several years ago, and we really like it. The dumplings are super simple and easy to make. If you will click on the link for the recipe below, there is a video of Paula dean making this recipe. The Dumplings do require a little elbow grease to get them rolled out thin enough. I don`t have a rolling pin, so I use a bottle of wine I never plan on drinking. Enjoy.

https://www.pauladeen.com/recipe/chicken-dumplings/

Ingredients
4 quarts water (I use 5 cans chicken broth and the rest water)
1 (10 3/4 oz) can condensed cream of celery or cream of chicken soup (I add one of each)
1 teaspoon Paula Deen's House Seasoning (salt, pepper and garlic)
2 chicken bouillon cubes (I use Better Than Bouillon chicken base 3-4 tablespoons)
3 bay leaves
1 large chopped onion
3 ribs chopped celery
1- 2 1/2 lb chicken(I use 4 boneless chicken breast)
2 tablespoons corn starch for thickening(optional, I never use it.)

Dumplings
2 cups all-purpose flour mixed with 1 teaspoon salt. (If you want more Dumplings just add a little more flour and a little extra water)
3/4 cup ice water

Directions (I cook with cover lid for about 30 minutes or until Dumplings are tender)
Chicken:
Cut up chicken, but do not remove skin. The skin and bones can be removed later. Place chicken, celery, onion, bay leaves, bouillon and House Seasoning in water and cook at a low boil for 30 to 45 minutes, until meat begins to fall off the bones. Remove skin and bones at this point, along with bay leaves. Return chicken to pan. Prepare dumplings and set them aside for a few minutes. Add cream soup to chicken and continue to boil. If desired, you can thicken the stock at little by mixing 2 tablespoons cornstarch with 1/4 cup of water and adding it to the stock. Drop dumplings into boiling stock. Never stir dumplings. Shake the pot gently in a circular motion to submerge dumplings in stock. Cook until the dumplings float and are tender.

Dumplings:
Put flour/salt mixture in a mixing bowl. Beginning in center of flour, dribble a small amount of ice water. Work mixture with fingers from center of bowl to sides of bowl, incorporating small amounts of water at a time. Continue until all flour is used up. Batter will feel as if it is going to be tough. Knead dough and form into ball. Dust a good amount of flour onto dough board and rolling pin. Roll out dough, working from center. Dough will be firm. Roll to 1/8 inch thinness. Let it air-dry for a minute or two while you return your attention to the boiling pot at the point at which you add the canned soup to the chicken mixture. Cut dumplings into 1-inch strips. Working with one strip at a time, hold strip over pot, pull it in half, and drop into the boiling stock. Remember, do not stir after dumplings have been added to pot.

[kruppa24]

I loved my grandma’s
Op looks dang good

[Cooper]

Looks great....I love me some dumplings!!!

[pontiac]

TPack

Now THAT is how dumplings are supposed to be made. So easy and no need for shortcuts. Only thing I do different is cut them into longer rectangles instead of squares.

[dustoffer]

Mom's is just like yours with the exception the dumplings aren't cross-cut, but just long. Might try the cross-cut next time.

[Graysonhogs]

That looks awesome. What would you say the difficulty level is? I suck at cooking but want to try that one if you'd be willing to share the recipe. Also, how well do leftovers reheat? Seems like something you would make a big batch of.

I'd say level is easy to easy/medium depending what your level of "suck" is.

Reheat well.

[3ChordTruth]

Now that is sure looking tasty, thanks for the recipe.