This recipe for chicken and rolled dumplings is my riff on the Lee Bros version which can be found in The Lee Bros. Southern Cookbook. I love their recipes and while I think their idea for sweet potato dumplings sounds intriguing, I chose to go with classic rolled dumplings.
Many people include shortening or butter in their rolled dumplings, this would give them more of a damp biscuit feel than a noodle. I stick to milk, flour, salt, pepper, an egg, and if I’m feeling froggy (which I was the other day) a little bit of baking powder. Go easy on the baking powder, you don’t want a bitter dumpling, you just want to lighten the texture. Do not knead or over work the dough, this will cause tough dumplings, only mix the dough just until it comes together.
Chicken and dumplings is a perfect cool weather comfort food. Grab a whole chicken, cut it up, and let’s get started.
: Chicken and Dumplings
For the chicken itself:
- 2 tsp kosher salt,
- fresh ground pepper to taste
- 1 4 – 5lb whole chicken cut-up
- 1 tbsp vegetable or olive oil
For the chicken and dumpling soup:
- 1/2 cup white wine, crisper is better
- 12 cups chicken stock
- 3 cloves garlic
- 2 bay leaves (more if you’re Bobbie)
- 2 sliced onions
- 3 large carrots, sliced into coins
- 3 stalks celery
- flat leaf parsley, chopped, ~optional
- salt and fresh ground pepper, to taste
- 1 1/2 to 2 cups all-purpose flour + more for dusting
- 1/3 cup milk
- 1 teaspoon salt
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon baking powder
- 1 egg (beaten lightly)
- Season the chicken with the salt and pepper and set aside. Grab a large, 6 quart minimum stock pot or dutch oven and heat over medium high heat.
- Add the oil to the pot and just as soon as it begins to shimmer add the chicken pieces, but do not crowd the pan (in case you decided to double the recipe) Cook about 3 – 4 minutes per side, just until the skin starts to brown. You want brown bits left behind, these are going to drastically enrich the flavor of your chicken and dumplings.
- Remove the chicken and set aside for a moment.
- Add all of the vegetables, except the garlic to the pot. Add the wine and stir with a wooden spoon or spatula to scrape up all those browned bits.
- When onions begin to soften, return the chicken to the pot. Add the stock, additional fresh ground pepper, bay leaves, and garlic to the pot. Cover loosely and bring the soup almost to a boil and reduce the heat immediately to keep everything at a gentle simmer for about 40 minutes. The chicken should be just about falling off the bones.
- Remove the chicken pieces from the pot, set aside and allow to cool just enough to handle. Separate the chicken from the bones and skin.
- Return the cooked chicken to soup and begin increasing the heat until it reaches a simmer. Taste the broth and add additional salt and fresh ground pepper as needed.
- While the soup is reheating, make the dumplings.
- Stir together 1 1/2 cups of flour, salt, pepper, and baking powder. In another dish mix the egg and milk. Add the liquid to the flour and stir until a workable dough forms. (You can experiment with more or less flour or milk until you find the exact consistency you want)
- Dust your workspace with flour and roll out the dough to about 1/8th of an inch.. Use a pizza cutter or knife to cut the dough into strips an inch wide and the length you’d like. The strips do NOT have to be perfect. Imperfect strips taste just as fab as their perfectly formed counterparts.
- Add the rolled dumplings to the now simmering soup and cook just until the dumplings are done. About 6 minutes or so.
You can also use this base and then add drop dumplings instead of rolled.
Preparation time: 20 minute(s)
Cooking time: 55 minute(s)
Number of servings (yield): 6
Culinary tradition: USA (Southern)