To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them.
The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting.
Add the cooked chicken to the pot and you’re done!
Print Recipe
4.04 from 232 votes
Homemade Chicken and Dumplings – It’s Easy. Really.
Ingredients
about 3 cups cooked chicken
6-8cupschicken broth
2cupsflour
2Tbs.butter
1/2tsp.baking powder
salt to tasteI just shake some in
about a cup of milkmaybe a bit less
Instructions
In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.
Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.
Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2″x2″. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.
Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings. If they will be cooked soon, this method works well. If I’m going to cook them later in the day I layer them on a cookie sheet with wax paper between and lots of flour. You can also freeze them like this and then transfer them to a ziplock bag.
To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done!
Want to try other tasty chicken and dumplings recipes?
Here are three more homemade chicken and dumpling recipes:
Made in the Slow Cooker
Made in a Slow Cooker with Gnocchi
Drop Dumpling Stew
Have you ever made homemade chicken and dumplings?
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To give that a little thicker texture we're going to add 1 cup of cool water to 2 tablespoons of cornstarch and stir it up well. Make sure the soup is brought back to a good boil and go ahead and stir in the cornstarch mixture.
So that they cook perfectly, the dumplings need to steam, so cover the pot with its lid. Keep the pot at a gentle simmer when cooking the dumplings. An aggressive simmer or boiling will break them apart. Keep the heat low and cover the pot so that they steam.
A teaspoon of sugar adds an extremely subtle hint of sweetness. It also helps the dumplings retain their moisture through the cooking process and slows gluten development, which ensures tender dumplings. A pinch of salt seasons the dumplings and enhances the flavors of the other ingredients.
Add a roux: Make a roux by melting equal parts of butter and flour in a separate pan. Stir until it forms a smooth paste, and then whisk it into your chicken and dumpling mixture. This will thicken the broth.
Yes, you can use water instead of the chicken stock. While the stock will give the chicken and dumplings more flavor, you can still make them without it. However, I recommend using all of the broth made from cooking the chicken to add as much flavor as you can.
You want a gentle boil that won't disturb your dumplings as they steam. Make sure you cover them! This allows for as much steam as possible so that your dumplings can definitely get cooked.
Some doughs are too dry, so the dumplings won't stay sealed. Others can be too wet and sticky and end up tearing. If the filling isn't cohesive enough, it will tumble out when you bite into it. If there's air trapped in the sealed dumpling, it will balloon during cooking, causing an explosive first bite.
Poultry seasoning blends typically have spice and herbs like sage, rosemary, thyme, garlic and onion (and others!), so if you don't have a blend but have any of those individual spices- add them!
For dumplings made with wheat flour, all purpose or plain flour will suffice. If your recipe calls for leavening, you'll need to add baking powder and salt. Alternatively, you can use self-rising flour which has the leavening included. For a lot of dumplings, plain flour is all that is required with no baking powder.
Don't overmix the dough. Overmixing will develop the gluten in the Bisquick, which will make the dumplings tough. Instead, stir the dough just until the ingredients are combined. Let the dough rest for a few minutes before dropping it into the broth.
You can thicken it by mixing a teaspoon or 2 of flour, or cornstarch with cold water, and then stirring in some liquid from the stew, then adding the slurry to the stew and heating it through until it thickens to the consistency you want. Why are my chicken and dumplings hard?
How can I thicken stove top chicken and dumplings? You can thicken this dish by adding more flour, or even cornstarch. Create a slurry with either of these ingredients and milk or water, then stir into your broth base until you get your desired consistency.
Use cornstarch or flour slurry: Mix a few tablespoons of cornstarch or flour with cold water to create a slurry. Gradually add this slurry to the simmering chicken and dumplings while stirring constantly. Cook for a few minutes until it thickens.
Nowadays I lightly dust the chicken pieces with seasoned flour before searing them. It adds just enough flour to thicken the sauce without making it too thick. Remember that as the dumplings cook the soup will thicken naturally, so keep it more like soup than gravy, then reduce it at the end if needed.
Since excess liquid can make for soggy dumplings, cheesecloth can help drain water from cabbage, fat from pork, or other moisture from the filling ingredients. Place the food in the center of the cheesecloth, wrap tightly, and squeeze until all the moisture is removed. It can be repeated as needed.
Remove as much liquid from vegetables as possible before adding to the mix. For greens like spinach, kale, or bok choy, blanch them first, then squeeze them tightly with your hands. If you find that your filling has too much liquid, I recommend draining the entire mixture in a colander.
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