Marcia Herring Recipe

The best Chicken and Dumpling ever!

By Marcia Herring MarciaH


Recipe Rating:
 1 Rating
Serves:
alot
Prep Time:
Cook Time:
Cooking Method:
Stove Top

Marcia's Story

This has been passed down in my family for a long time. The dumplings are firm, but very tender and it is a meal in itself. Big hit at pot luck dinners.

Ingredients

1
whole chicken cut up or 4 large breasts
4 qt
water
salt and pepper
1/4 tsp
white peper (if desired)
3
knorr chicken bouillion cubes
3 c
all purpose flour -maybe more maybe less
1 stick
good margarine or butter
Find more recipes at goboldwithbutter.com
1 tsp
salt
1
egg
1 c
whole milk
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Directions Step-By-Step

1
Fill a large stock pot with water and add salt and peppers and cubes. Add cut up chicken or breasts and you will need to cook this on med-high until chicken is done. Remove chicken let cool and remove from bone and return to pot. Taste and adjust seasonings.
2
Take butter and cut up into slices, add salt and add flour. You can use your hands or pastry fork and mix flour and butter until it looks like cornmeal.
3
Beat egg into milk and pour alittle at a time into flour mixture and stir until dough ball is formed (may be alittle sticky). Place dough onto floured board and coat with flour and roll out fairly thin. Cut into strips about 3 inch x 3 inch and have the chicken broth boiling, drop dumplings into pot one at a time and stir until all cumplings are in the pot. Reduce heat and stir often to prevent sticking.

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tags: For Kids, Heirloom


  • Comments

  • 1-4 of 4
  • user
    Linda Galatas Burntsugar - Mar 8, 2012
    Hi Marcia, how long do you cook dumplings once all strips have been dropped into broth and do you cover with a lid while cooking? Thanks in advance for what appears to be a wonderful recipe. This looks something like I remember my mom doing but never wrote her instructions down.
  • user
    Marcia Herring MarciaH - Mar 9, 2012
    I normally cook it for about 30 minutes, but it will stick if not stirrred. I don't ever cover it, it seems like it always sticks if I cover it. It is a wonderful dumpling and has a nice texture not gooey like some dumplings I've had. It warms up well, my husband loves to take the leftovers for his lunch the next day.
  • user
    Linda Galatas Burntsugar - Mar 10, 2012
    Thanks again. I am going to try making them next week and if they are like my mom's were, and I think they will be, then I can surprise my daughter with some. She always loved Nana's dumplings.
  • user
    Marcia Herring MarciaH - Mar 10, 2012
    Let me know how you like them. I see alot of recipes for dumplings, but most are like a pie crust recipe or flour,salt water type. Let me know what you think.