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Chicken and Dumplings

post #1 of 8
Thread Starter 
The local grocery store had a run on chickens this week (only $0.49/lb.) so we by no means have a shortage of chickens. In that case we said why not throw one on while we're smoking our deer roast (actually this was our back up just in case the deer didn't turn out). Well since we didn't need the back up I had alot of chicken meat on my hands on Sunday. So I decided to make Chicken and Dumplings smoked style for dinner. It turned out real well considering I was using makeshift ingredients from a depleated pantry. The smoked chicken really added the extra zing to an old stand by. If anyone's interesed I'll post the recipe I use but it's basically just adding smoked chicken to your basic recipe.
post #2 of 8

I am interested in your dumpling recipe. I recently tried something similar but my dumplings just fell a part and it was almost like a smoky chicken miso soup when we were done. Not really sure what went wrong.
post #3 of 8
Thread Starter 
Well I have a couple of varieties that I'll share. The one I used this weekend was thrown together with a biscuit mix like bisquick. It was two c. of bisqucik, 1 egg, and enough milk to get the right consistancy, about 1/2 c. I just mix this to get a sticky dough (just shy of biscuit consitancy). The other recipe I have is one of my grandmothers and she uses it more for Apple Dumplings but it works. That one is:
2 c. flour
1/2 c. shortening
2 tsp. baking powder
1 tsp. salt
1/2 c. milk

I have another somewhere from the other grandma that is a bit better suited for Chicken and Dumplings, I'll try and find it and post that as well. There is a trick to getting good dumplings that don't fall apart and it took me some trial and error before I ever got it right. You want to have the liquid just to the top of your chicken and vegtables and not covering (if you have too much liquid ladle some out and reserve for serving or making gravy). Spoon the dumplings on top of the chicken so they are resting right on top but not sinking in liquid. This ensures that your steaming the dumplings not boiling them.

For the broth I use about 2 c. water and 2 c. low sodium chicken broth or in the case of last weekend 4 c. water and 3-4 chicken bullion cubes. I brought that to a boil and added in the pulled smoked chicken, carrots, onion, and celery (actually all I had on hand were shredded carrots and onion, but you use what you have I guess). Back down to a simmer and let the veg cook for a bit. Then add the dumplings and steam till they are firm to the touch. Nothing fancy, of course you can alway throw in some fresh herbs like basil, parsley, or rosemary but I just didn't have any of that. Hope this helps.
post #4 of 8

Re: Chicken and Dumplings

C&D is one of my favorites dishes, make it at least once a month, the Mrs insists!

2 1/2 C flour
1 T baking powder
1 t salt
3 T crisco
2 T chopped parsley (fresh or dried)
1 1/4 C milk

Mix dry ingredients, cut in crisco with a fork. Add parsley, stir in milk. Stir as little as possible, "dough" will be like very thick pancake batter.

To form dumplings, take 2 soup spoons, dip in simmering stock, use one to scoop batter, the other to push it off first spoon, keep dipping spoons and dough won't stick. Drop dough in about walnut sized dallops into simmering stock. To keep dumplings from breaking up, don't allow stock to boil vigorously.
Cook at a med simmer for 10 mins uncovered. Cover, reduce heat to keep from boiling, cook another 10 mins. Serve, smile!!
post #5 of 8
yo jl99,
i will give your grams a try.
post #6 of 8

Re: Chicken and Dumplings

Let me tell you all--jlloyd99(girlfriend for all that did not know) is a really good cook--those dumplings were to die for. I thought they tasted really good--glad that she is always thinking of new ways to use leftovers. Did she tell you all about the chicken enchalda cassarole she makes with our left over chicken also? Is good too!!!
post #7 of 8
yo be81 dude,
with all her talking about cooking,
and as pretty as her picture is,
i knew she had to have at least 1 man.

i was wondering if those north missouri boys had
something wrong with them??
post #8 of 8
Thread Starter 
Ya'll really know how to make a girl blush, and I didn't get just any man in MO I got the best one!

Sorry couldn't resist being mushy there. Here is the other dumpling recipe I promised. It's my favorite of the three but of course they are all good.

1 egg
3/4 c. milk
2 c. flour
3 tsp. baking powder
1/2 tsp. salt
1 Tbls. melted butter

Beat egg well and add milk. Sift together dry ingredients and combine with egg mixture (if you don't sift they won't get fluffy) add the melted butter last and then drop by spoonfulls onto top of chicken. Cover with a tight lid and don't lift for 10 min. After 10 min they should be done and firm to the touch, if not you may need to steam them a few minutes more.
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