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!
- 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.
- 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!
