Chicken & Steamed Dumpings Recipe

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Chicken & STEAMED Dumpings

Marilyn Davidson


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 vote
1 Hr
1 Hr
Stove Top


1 chicken or chicken parts
2 boxes + or - 2 cans chicken broth or stock
salt and pepper to taste
4 tbsp wondra flour + save a bit of cold broth to mix as below
1/3 c milk
1 c bisquick
1 stick melted butter or margarine
optional: can add 1-3 envelopes of lipton's cream of chicken cup of soup mix
optional: 1 tbs herbes de provence-( i do both of these-but they were not in thhe original recipe)
(my mom did use the lipton soup mix later in her life-i do it for sure now)


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.


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


PS- I always serve these with fresh or frozen peas

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American