Chicken & STEAMED Dumpings

★★★★★ 1 Review
nana7777 avatar
By Marilyn Davidson
from San Diego, CA

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.

serves 8
prep time 1 Hr
cook time 1 Hr
method Stove Top

Ingredients

  • 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)
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How To Make

  • 1
    Chicken & 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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