I grew up with my mom making chicken and dumplin's. I absolutely LOVE this comfort food and it is always my "birthday request!" This recipe was from my great grandmother, Pearl; matter of fact, the real recipe name is "Pearl's Dumplin's." I only put the chicken in it because it makes it healthier! These dumplin's are stick-to-your-ribs kind of good! They're heavy! If you like a light, fluffy, biscuit dumplin -- well, I'm sorry! This dumplin' will keep your wallpaper up when it starts to peel! If you're going to make a bowl, give me a call and I'll be over by dinner time!
2 cups flour
4 TBSP oil
2 tsp salt
1 tsp baking powder
Add enough hot water to make a stiff dough. Roll on a floured surface and cut into pieces (small pieces, but not tiny!).
Bring broth to a boil. Drop dumplin's into boiling broth; cover and cook about 10 minutes, or until done**. Add the cut up chicken meat and heat thoroughly.
**I have to try it to know if it's done -- do whatever test works best for you!
The last time I made these, I tried freezing the left-overs. There was a tiny compromise to the dish, but not enough to worry about -- it didn't stop us from having it for dinner!
Pearl's Chicken and Dumplin's
1 chicken, boiled, cooled and deboned
Reserve the broth from boiling the chicken and keep warm.
Add 1 can cream of chicken soup
If you need more broth, add canned chicken stock
In a large bowl mix:
2 cups flour
4 TBSP oil
2 tsp salt
1 tsp baking powder
Add enough hot water to make a stiff dough. Roll on a floured surface and cut into pieces (small pieces, but not tiny!).
Bring broth to a boil. Drop dumplin's into boiling broth; cover and cook about 10 minutes, or until done**. Add the cut up chicken meat and heat thoroughly.
**I have to try it to know if it's done -- do whatever test works best for you!
The last time I made these, I tried freezing the left-overs. There was a tiny compromise to the dish, but not enough to worry about -- it didn't stop us from having it for dinner!
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