Dumplins or Dumplings?

 
Since I was born and raised in the south,
I have a tendency to leave the “g” off of words.
I have a bad habit of sayin things like “fixin” and “warshin” and “dumplins”
Dumplins just don’t sound right with a “g”
and if you make Dumplings I bet they don’t taste like “Dumplins”!
I had a request to make Dumplins over the weekend from the birthday boy!
Chicken and Dumplins are good to make when it’s your birthday ~
or a rainy day, or a holiday or any day really.
Give these a try if you are feeling the need to leave off a “g” or two in your life.
My GG used to make these for me when I wore pigtails.
My GG taught me how to make these when I wore high heels!
She was the best! At everything!
She also made the best fried chicken this side of Texas!
Chicken and Dumplins – GG Style!
{Printable Link}
What you’ll need:

• 3 Chicken breasts with bone and skin
  
• 2 cans cream of chicken soup
  
• 1 cup chicken broth from boiling chicken
  
• Flour
  
• Oil
  
• Salt
  
• Pepper

Directions for the Chicken:
(they are simply complicated!)

• Fill the pot half full of water, add salt and pepper.
• Boil the chicken (for about 45 minutes).

• Remove the chicken.
  
• Oh look who showed up right on cue! Chicken stalker!

• Cool the Chicken.

• Shred the Chicken. Removing all fat and bones.
  
• Let chicken continue to cool while preparing the Dumplins

 

• Drink the wine. (required when shredding)

• Feed the stalker (required when shredding)

• Remove 1 cup of chicken broth now.
• In the same pot that you boiled the chicken in, add 2 cans of cream of chicken soup to the remaining broth.
  
• Stirring occasionally. Bring to a boil
• Reduce heat and let simmer while you prepare your dumplins.

Directions for Dumplins:
For the Dough you will need:

• 1 cup chicken broth you saved from boiling your chicken with
  
• 3 tbsp of oil
  
• 1/4 tsp salt
  
• **flour

Directions for making your Dumplins

• Add your cup of chicken broth, oil and salt to a large mixing bowl.
• **this is a tricky part** Add your flour. If you noticed there is no measurement. I don’t measure this. I just add until the broth is absorbed and you have a nice size ball of dough to work with. You can’t make more than you need and you can’t mess it up. I’m thinking it’s about 1 1/2 cups to 2 cups of flour if I had to guess.
• knead the dough.

 

• Flour your counter top/workspace
  
• Refer to ancient index card recipe for reassurance

• Pinch the dough into small workable sections

• Roll out the dough thin, but not too thin or the dumplins will break up and not to thick or they will not get done.

• Cut the dough into strips of your liking (long strips or short squares).

Combing the two (there is a small science to it):

• Before you add the dumplins to the pot, add the pieces of chicken to the broth and stir them in.
• Once you have your dough all cut up, add them one at a time to the pot, carefully stirring them in along the way.
• Bring back to a boil, reduce heat, add salt and pepper to taste and let simmer about 30 minutes or until dumplins are done.

It might seem a little complicated but your mouth, tummy and southern roots will rejoice!

Enjoy! I know we did!