I don't do the flat dumplings. To me, that's just chicken noodle soup with thick noodles. For mine, I saute diced onions, celery, and carrots till aromatic. Add in minced garlic and saute another minute or so. Then I add water and chicken thighs with skin on and bone in. I bring it to a simmer for about an hour. Then I remove the chicken, let it cool, remove the skin, break up the meat, and add the meat back to the pot. Bring it back to a simmer, then I add the dumplings. My dumplings are just flour, baking powder, salt/pepper, and water. I just grab a large marble sized clump of dough, and drop them in one at a time. They float when done. That's it. Easy and amazing.

I like Dumplings made out of Bisquick.

To make dumplings I use flour, 1 egg and a cup of the chicken broth from the chicken I boiled the day before. I knead it and add flour till it has the right amount of stiffness. Then I roll them out to my desired thickness. Then I cut them into the desired size. In the mean time the broth has come to a boil. Always have to add some low sodium Swanson's chicken broth to the broth but after it's brought to boil I start to drop the dumplings. One at a time and slowly so they don't stick together. Then when the dumplings are in I put in the chicken and let it cook for awhile longer and it's done. It's fantastic!

free this broth is amazing and it's from 2 split chicken breasts with skin on. No added broyh needed, just a generous serving of black pepper and a pinch of salt.

These definitely weren't noodle like dumplings, so flat may have been the wrong term. Definitely a thick tasty lump of flour. Awesome.

She'll be coming around the mountain when she comes.......... She'll be coming around the mountain when she comes.

my fathers side of the family made them flat.
mothers side made them thick and doughy.

i like em all.
sec

WTF?


Seriously?


:eek:

Never had chicken and dumplings either. Mainly because "Dumplings" is such an unappetizing word. Which is an odd psychological issue I've never fully outgrown.

Chicken n Tasty Lumpy wads of goodness. Better?

Yeah I know. And I came from a family where my grandmother and mother were amazing cooks and this is exactly the type of meal they'd make. Kind of surprising really.

This sounds dope.

You use canned biscuit. Admit it!

I've never made it! I'm gonna try that recipe that tooge posted, though.

Breast >>>>>> Thigh

Bisquick is a decent shortcut. If you want them from scratch, the key is fresh flour, baking soda, lard and buttermilk, . . . and of course salt. Fold/cut-in together until all juuuuust moistened, form pillows and let sit/set. Ladle them into the broth at the end and simmer until puffed and cooked through [check center of dumpling with toothpick].