chicken & steamed dumpings
(1 rating)
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The secret of this recipe is to STEAM the dumplings-either with a steamer pan or if in small batches a folding steamer rack. This is critical because it avoids sticky/slimy dumplings-never drop the dumplings into the chicken mixture, but rather serve it on top of steamed dumplings.
(1 rating)
yield
8 serving(s)
prep time
1 Hr
cook time
1 Hr
method
Stove Top
Ingredients For chicken & steamed dumpings
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1 chicken or chicken parts
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2 boxes + or - 2 cans chicken broth or stock
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salt and pepper to taste
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4 tbsp wondra flour + save a bit of cold broth to mix as below
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1/3 c milk
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1 c bisquick
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1 stick melted butter or margarine
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optional: can add 1-3 envelopes of lipton's cream of chicken cup of soup mix
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optional: 1 tbs herbes de provence-( i do both of these-but they were not in thhe original recipe)
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(my mom did use the lipton soup mix later in her life-i do it for sure now)
How To Make chicken & steamed dumpings
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1Chicken & Dumplings by Grandma Schlueter: 1. Cover one chicken (or chicken parts-whatever you have will work) with chicken broth or water-Stew for about 1-1½ hours. 2. Remove chicken-allow to cool-save broth (Also save some cold broth to mix with Wondra (or fine sifted flour for thickening). 3. Remove chicken from bones-place chunks back into broth. 4. Thicken with 4 TBSP Wondra flour with ½ Cup cold broth-whisk w/fork or whisk until no lumps-add to broth & chicken. (May have to add a bit more if not thickening) 5. Heat and stir until thickened. 6. Serve over steamed dumplings-OK to freeze leftovers in freezer bags/containers for later meals. Dumplings: A. Mix 1/3 Cup milk to 1 Cup Bisquick-mix with fork-put onto floured cutting board B. Cut into squares or circles-Dip into melted butter-cooled C. Place in steamer with water below-not too close to dumplings D. Steam for10-15 minutes-or until fork comes out clean YUMMY!!!!!!!!!!!!!!!!!!!!!!!! PS- I always serve these with fresh or frozen peas
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Categories & Tags for Chicken & STEAMED Dumpings:
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