Killer Chicken and Dumplings
This is a bit of work, but worth it if you love dumplings like my family does.
If you have questions feel free to pm or post them here.
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- 3 large
- chicken breasts, whole, or 6 thighs
- 1 medium
- 2 large
- carrot sticks
- 2 large
- stalks celery
- salt and pepper to taste
- 4 c
- all purpose flour
- 2 tsp
- baking powder
- 2 tsp
- 1 tsp
- black pepper
- 2 c
- 1/2 c
- cooking oil
- chicken bullion cubes or chicken soup base
- 2 can(s)
- chicken broth
HAVE ON HAND
Add the roughly chopped onion, carrots and celery, with black pepper and salt. Medium boil for about 30 minutes.
Add the whole chicken breasts, or what ever pieces you like. legs, or thighs. Cook them with the bones and skin on. until the chicken is done and tender about 25 to 30 min at a medium boil. Take out of liquid and let cool. Mean while strain all the vegetables out of the broth. The veg has done it's job, throw it away or compost it.
Mix the dry ingredients together well.
Pour in the milk and oil and mix quickly, and mix thoroughly. I like to make my dumplings a little tough so they don't fall apart in the pan.
Turn the dough out onto a floured surface. My son bought me a silicone pastry sheet which works wonderfully.
Pat the dough out to about 1/2 of an inch thick-give or take a little,you don't have to use a ruler. :)
Using a floured butter knife, slice into ribbons and then into 1 or 2 inch sections.
Let cook for 30 minutes. The best way to tell if they are done is to take out a big dumplings and check it by cutting it in half. See if it is light and fluffy inside. Taste it.. does it feel right like a good dumpling? These will be fluffy not like noodles. By now the broth should be thick and white.