This is slightly different to our other, more eastern dishes. Chicken and Dumplings is a dish commonly found in the USA and is a fantastic, simple dish to make that is perfect for a family meal on a cold night. With Chicken and Dumplings, the dumplings remain unfilled and form the staple of the meal, rather than the casing.
It should also be noted that the dumplings are made a little differently to eastern style dumplings so if you have been making other dumpling recipes from this site, don’t just rush into it. The dumplings are also made during the process rather than prior to it.
1. 1 cup of self raising flour.
- You can use any kind of flour. You can use all purpose flour here instead but you will have to add baking powder and salt, sifted together. For every cup of all purpose flour, you should add:
- 1/2 a teaspoon of salt.
- 1 and a half teaspoons of baking powder. This will make your dumplings puff a bit more.
- Keep this ratio in mind if you’re cooking for more people.
2. Around 1/2 a cup of water.
Chicken and Base:
1. Chicken breast. To speed things up, you should use chicken breast. Try to make it skinless and boneless. If you want a tastier option, go with it on the bone.
- For two people, around 2 – 4 breasts will be plenty. 4 if you’re really hungry.
2. 2 medium sized cloves of garlic. chopped fine. I like to keep them chopped. If you prefer to crush it, go right ahead.
3. a few pinches of ground pepper. You know how you like pepper. You can add it to the finish to make it taste as you like it.
4. 1/2 to 1 onion. You can use any onion here. I love onion and can never eat enough so I use a whole one. You can use scallions (spring onion) as well, to give it a little extra. One or two shoots, chopped up is nice.
5. 1 or two sliced carrots, depending on their size.
6. If you can get your hands on some, throw a couple of bay leaves.
7. 1 cube of chicken stock (bouillon in the USA).
8. Some say also to add celery. If you like it celery, go for it. I’m not a huge fan and it works just as well without it in my opinion.
9. 1 can of cream of chicken soup or half a cup of milk and 2 teaspoons of butter. This is what will make your meal nice and creamy so go for either. I prefer the cream of chicken soup by a country mile.
1: Cooking the chicken
- (a) Bring a pot of water to the boil. Make sure you have enough water to be able to fully immerse the chicken. Remember. You can always add more water if you have too little. You don’t want a big tasteless water soup at the end though, so a balance is needed. If you add too much water, you can always add a little more stock (bouillon) and reduce it. (I’ve made this mistake many a time).
- (b) Add your chicken, stock cube, salt, pepper and carrots to the water.
- (c) Simmer until the chicken is cooked through. Place a lid over the pot and leave a slight gap to let steam escape. The water will reduce naturally so keep an eye on it and add a little more if you think it’s getting too low.
- You’re going to want to stop cooking soon after the chicken is cooked. Depending on your heat this could be between 20 and 40 minutes. This will also depend on the amount of ingredients you use. The juices of the cooked chicken should run clear when cut into.
- (d) Once the chicken is done, remove it and cut into bit sized pieces, placing it bank in the pot.
- (e) Keep the pot going on the lowest setting.
- (a) Having prepared you chicken, you can turn your attention to the dumplings.
- Actually, if you can manage making you dumplings at the same time as the chicken, this works best and will save you time.
- (b) Mix together your flour, baking soda and salt.
- (c) Add your water. Be careful to stir evenly to avoid your dough becoming lumpy. Don’t just throw all the water in at once. You want to pour the it slowly. Remember. Slowly pour, even stir.
- IMPORTANT – Be careful not to put in too much. You don’t want your dough to be sloppy. This is not a white sauce. It can be a little sticky, but not too much. Too sticky, add more flour. Too firm, add a little water.
- (d) Roll the dough out and cut into pieces. You can make these any size you want. I like to make my dumplings a smaller. Remember that they will puff up and become bigger than the dough once cooked. Try to keep them smaller than a ping ping ball.
3. Cooking The Dumplings
- (a) Place the dough in the pot with the chicken and push them down so that the dumplings are covered in the broth.
- Be careful not to damage the dumplings as you poke them down.
- (b) Add the soup or milk and butter to the broth. This will thicken it out and give it a nice creamy texture.
- (c) Stir the mixture very carefully until the soup or milk and butter blends with the broth. Making sure the dumplings remain submerged (or they won’t cook properly).
- Again, be careful when stirring. Be very, very careful that you don’t damage the dumplings.
- (d) Finally, make sure the dumplings are pressed down and cover the pot, simmering until the dough balls become dumplings. They will float to the top of the pot and become translucent. This shouldn’t take too long. Between 5-10 minutes if simmering.
Your broth should be nice and creamy and you can serve it straight away.
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