Friday, September 2, 2016

Chicken and Dumplings Revisited (Again) :)

Missy, here. I'm actually sharing a post that I did for the Craftie Ladies of Romance blog in 2010 and again here in August 2012. In 2012 I updated it (you see those notes in red). Thought I'd share it again with y'all. It's my husband's favorite dish.

Chicken and Dumplings
Missy Tippens

 I wanted to do something different today. I recently watched Alton Brown on the Food Network in an episode of his show, Good Eats, where his mother and mother-in-law (in doll form) battled it out over which type of dumplings to make--the southern rolled out and cut ones ("hard" as my family calls them) or the northern drop dumplings ("fluffy" as we call them). It was a cute show. And it inspired me to try something different. So I decided to try making the northern type--which we prefer anyway! But this was the big time. I wasn't going to be using Bisquick to make a dough to drop into broth. No, I was making them from scratch! :)

Also, every time I make chicken and dumplings, my family tells me to lose the chicken and just make more dumplings. So this time, I got a big box of chicken broth and used that. (Not a piece of meat to ruin their meal of starch.) :)

So here's the recipe as I made it. (For the original, click here.)


INGREDIENTS:

A large box of chicken broth plus some water to bring it to about 8 cups. Heat to simmering. (or use the broth from cooking your chicken--which I did this time, using chicken breast tenderloins.)
3 Tbs. butter
1/2 c all purpose flour
2 large eggs at room temp
1/2 tsp. salt



Put 1/2 c of the broth, the butter and a 1/2 ts salt in a saucepan, bring to a boil. Once it boils, add the flour and stir with a wooden spoon, about 1 minute.



Then decrease heat to low and keep stirring until the mixture forms a ball and is no longer sticky, about 3 minutes. (Note, this didn't happen for me. It never formed a nice ball like it did for Alton.)

[Update: Since this flopped last time, I tried using self-rising flour this time. It did seem to form a better ball.]

Transfer to a mixing bowl and mix on low speed for 5 minutes with electric hand mixer. Beat until cool. [You can see I tossed it in the stand mixer instead this time. Used the pastry hook, then switched to the whisk to blend in the eggs better.]




Add eggs, one at a time, mixing in the first before adding the second.




Transfer dough to a gallon size ziplock baggie. Cut off one corner so it's about a quarter-size opening. [This doesn't make much. A quart baggie is big enough.]




Squeeze out 1 inch of the mixture, then snip off with kitchen scissors right into the simmering broth. Repeat until empty. 







Cook, covered (without stirring!) about 8-10 minutes. Turn off heat. If you're using chicken, add back in now. Wait 2-3 minutes before serving.


Though my process didn't go quite like Alton's, the dumplings were yummy. And cute! And honestly, they were more like hard dumplings in my opinion, not fluffy like I was expecting. [The version with self-rising flour turned out a little fluffier. Aren't they cute?!]

I hope you enjoy. How do you make your dumpings? Northern or southern?? :)

14 comments:

  1. You're a good woman, Missy. What a lot of effort for dumplings.

    I *think* I made them once with Bisquick, but it was so long ago that I'm not even sure.

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    1. Mary Cate, I usually do use Bisquick! LOL Or else I use frozen ones (the rolled out dough kind). But I loved this recipe.

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  2. I didn't know there was such a thing as "northern" and "southern" dumplings!

    There are the German versions, like spaetzle. And then there is the version that uses bits of pie crust that I've heard called "pot pie" (but is nothing like what I think of as pot pie). Lots and lots of choices!

    I do love chicken and dumplings, though, however they're made!

    Oh, and I love the tip of squeezing the dough out and cutting it into the broth. My dumplings always turn out way too big and tend to look like an amoeba. :(

    Thanks for the recipe and tips!

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    1. Jan, I liked that method because mine soft fluffy ones (from the Bisquick) always disintegrate into nothing. I think theirs a knack for doing it, and I don't have the gift. :)

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    2. TYPO ALERT. Drives me crazy not to fix it. I think there's a knack...

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  3. I love chicken and dumplings, but it'll be a while before we have any chicken and dumpling weather here in Texas. Missy, I love the idea of putting the dough in a plastic bag and snipping off the dumplings. Shoot, that's just plain fun. Then again, I would expect nothing less from Alton Brown. He makes food fun. :D

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  4. Yum... one of my favorite meals... but I agree with Mindy. It'll be a while before chicken and dumplings grace my West Texas table. Missy, I need to confess I'm lazy. I use biscuit dough, the jumbo biscuit kind. And I cook those in chicken broth, salt and pepper. We're big on smoked chicken around here so I always have shredded smoked chicken in the freezer. When the dumplings are nearly done, I toss in about 2-3 cups smoked shredded chicken. Finish cooking and viola.... happiness.

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    1. Oh, this sounds easy, fun and delicious, Pat!!!

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    2. Pat, thank you for sharing your recipe! I never would've thought to use biscuit dough. I assume you're talking about canned biscuits. My dad always calls them whomp 'um biscuits. :)

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  5. Missy, hey!!! I love that there are alternatives!!!

    When I make a roasted chicken or turkey, our favorite leftover meal is Turkey/chicken biscuit pie. I thin the gravy out by doubling it with water... and then lay the meat into it to reheat, and then I top it with the biscuit dough, homemade or Bisquick... and then I bake it.

    So the bottoms are soft dumplings, the tops are like crusty biscuits and by the time the dough soaks up the moisture, the gravy has returned to perfect stage.

    I LOVE CHICKEN AND BISCUITS.

    I will never be a skinny person because I love good food, but no one should ever go a lifetime without chicken and biscuits or dumplings.

    I'm so happy for reading this!!!

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    1. Ruthy, that's a great way to do leftovers!

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  6. I made this when you posted it last time and it was SO yummy. My kids love it!

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    1. I'm glad you tried it! And glad they liked it. :)

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