How to Make Dumplings

In the 1950s, almost everyone's mother or grandmother knew how to make dumplings. Their popularity may have had to do with the way the feathery light, steamed or boiled dough balls helped to extend soups and stews. You could feed more people if you added dumplings to your stew, so they were common on American tables. Stretching your food dollars is still a good idea, but nowadays, dumplings are more likely to be enjoyed as the homey comfort food of a simpler time. If, like many families today, you're trying to feed your family without busting the food budget, dumplings are an easy and tasty way to go. Simple to make and quick to cook, these fluffy little clouds bob up and down in your gravy or soup liquid, steaming and boiling until done. Dumplings taste great but they also add heartiness and character to even the simplest soup or stew. Everyone, including children, seems to love the soft texture, shape and flavor of a homemade dumpling. If you haven't made dumplings in a while (or ever), give them a try the next time you make chicken or beef stew for dinner. What a delicious way to serve an economical meal to your family and to introduce the younger generation to the joys of a soft, tender, yummy dumpling.
-Hey everyone, I am Judith with, and today I'm gonna be showing you how to make chicken and dumplings, the perfect comfort food on a Sunday lunchtime. So what you're gonna need is 3 pounds of chicken pieces. Here, I've got some chicken breasts and chicken drumsticks. We have 1 onion, which has been cut into wedges. We have 1 bay leaf, 1/2 teaspoon of dried sage, 1/4 teaspoon of black pepper, and 3/4 teaspoon of salt. Then we have 1 cup of sliced celery, 1 cup of sliced mushrooms, and 1 cup of thinly sliced carrots. Now, for our dumplings, we have here 1 cup of all-purpose flour, 1/2 cup of buttermilk, 2 tablespoons of shortening, 1/2 teaspoon of salt, and 1 teaspoon of baking powder. And for our gravy, we have 1/2 cup of cold water and 1/4 cup of all purpose flour. So in our large pan, we also have 3 cups of water. So what we're gonna do is we're gonna add our chicken pieces to our water. All that goes in there. Fantastic. Alright. And to that, we will also add our onion, our bay leafs, our dried sage, and our salt and pepper. So we're gonna bring it to a boil, reduce the heat, let it simmer for 25 minutes with the cover on. So, as our pot is simmering, we're gonna prepare our dumpling mixture. So let's add in our flour our baking powder, and our salt into a bowl. Now, we are gonna cut in our short name. So get that in there, so we're cutting in our short name so create separate in our dough and while we're basically doing this, we're gonna get two knives and we'll just cut it through all the way to it mixes in and resembles coarse crumbs. So as all of that is going in, okay. Now it's time to stir in our buttermilk. So, we'll just get a spoon and we'll stir that in so all of it combines nicely together. And that's it, so that is our dumpling mixture all prepared. Alright, so as our large pot simmering away here, we're gonna add our veges so, let's put in our celery, our mushrooms and our carrots are gonna go in there. Now, we're gonna bring that to a boil. So as our veges are in there, we'll just it a quick stir. We're gonna bring this to a boil now, and we'll reduce the heat and simmer for 10 minutes. Okay, so it's been about 10 minutes, our vegetables have been simmering in with the rest of our ingredients. Now, make sure to check your chicken if you can. Our chicken breasts should be about 170 degrees Fahrenheit and our chicken thighs and drumsticks should be 180, and that's when you know that the chicken is done. And don't forget to remove our bay leaf. You can find it there easily, get some thongs, and remove that. Or you can keep it in and give it to your evil twin sister. But if not, we can continue on and we can get our dumplings in there. So, we've separated our dumplings into 6 mounds, and we're going to spoon them over our mixture. So once you've discarded our bay leaf, now we're gonna arrange our chicken pieces to rest on top of our vegetables. So, just grab them with the thongs and see if we can just have them all on top. I wanna get a nice bed of chicken and our veges underneath as best we can. That should just about to do it. Okay. Now, we're gonna get our dumplings ready. So, we've separated our dumplings out into 6 mounds and this is now gonna be placed on top of our mixture. So, we'll just place it on the top of our chicken as best we can, spread them around. This is gonna be a great dumpling, the ultimate comfort food. So once the dumplings are in, we're gonna bring it to a boil, reduce heat, and then let it simmer for about 12 to 15 minutes, and then you can also check if the dumplings are ready by putting a toothpick in and it should come out nice and clean. The lid goes on. Now it's really important, you need the lid on for these next 12 to 15 minutes while the dumplings and chicken are cooking. So taking our chicken and dumplings off the heat, and I've poured into a measuring cup 2 cups of our cooking liquid that was in our pot. We've skinned the top of the fat layer that was there, and now we're ready to make our gravy. So we're gonna pour all liquid a pan right here, and we're ready to make our gravy. So let's get a little bowl. We'll get our water in there, and we're gonna put that cooking liquid onto a medium heat. So we'll pour our water and our flour in together and I'm gonna bring that together, I'm gonna make a nice emulsification with this. And this is gonna make our gravy nice and thick to the consistency that we want it. Here to goodwill, and as you can see, it's turning a lovely color. It's gonna get nice and thick so to on medium heat, so we're gonna cook it until it gets nice and thick and bubbly. So as our gravy is bubbling away there, we can dish up our chicken and dumplings. This does look gorgeous, wow. Fantastic. So get all our veges on there. You could?? here the dumplings, and what a great hearty, wholesome comforting dish to have with the family. It's just wonderful. Get it all together and with that, we're just gonna pour over our chicken and dumplings. There we go. There. There's a lot in the pan here [unk]. Fantastic. And there you have it everyone. That is how you make chicken and dumplings. We'll thanks for watching everyone. For more great recipes and savings, go to

What You'll Need

  • 2 1/2 - 3   pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
  • 3   cups water
  • 1   medium onion, cut into wedges
  • 3/4  teaspoon salt
  • 1/2  teaspoon dried sage or marjoram, crushed
  • 1/4  teaspoon black pepper
  • 1   bay leaf
  • 1   cup sliced celery (2 stalks)
  • 1   cup thinly sliced carrots (2 medium)
  • 1   cup sliced fresh mushrooms
  • 1   recipe Dumplings
  • 1/2  cup cold water
  • 1/4  cup all-purpose flour

  • 1   cup all-purpose flour
  • 1   teaspoon baking powder
  • 1/2  teaspoon salt
  • 2   tablespoons shortening
  • 1/2  cup buttermilk

Step By Step

Skin chicken. In a 4-quart Dutch oven combine chicken, the 3 cups water, the onion, salt, sage, pepper, and bay leaf. Bring to boiling; reduce heat. Simmer, covered, for 25 minutes. Add celery, carrots, and mushrooms. Return mixture to boiling; reduce heat. Simmer, covered, about 10 minutes more or until vegetables are tender and chicken is no longer pink (170 degrees F for breasts, 180 degrees F for thighs and drumsticks). Discard bay leaf. Using tongs, rearrange the chicken pieces so they rest on top of the vegetables.
Meanwhile, prepare Dumplings. Spoon dumpling batter into six mounds on top of the chicken. (Do not spoon batter into the liquid.) Return to boiling; reduce heat. Simmer, covered, for 12 to 15 minutes or until a wooden toothpick inserted into a dumpling comes out clean. Do not lift cover while simmering. With a slotted spoon transfer chicken, dumplings, and vegetables to a serving platter; keep warm.
For gravy, pour 2 cups cooking liquid into a large measuring cup. Skim fat from liquid; discard fat. Pour liquid into the Dutch oven. Stir the 1/2 cup cold water into the flour; stir into the liquid in Dutch oven. Cook and stir over medium heat until mixture is thickened and bubbly. Cook and stir for 1 minute more. Serve gravy over chicken, vegetables, and dumplings.

In a medium bowl combine flour, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs. Add buttermilk, stirring just until moistened.

Hint: It helps to dip your spoon into the liquid first to prevent the dough from sticking to the spoon. Then dip your spoon into the dumpling mixture scooping up a rounded spoonful of dough.
Comfort food, peasant food or even "cheap eats,"--call them whatever you like. Once your family has tasted these light-as-a-cloud toppers to your stews and soups, they'll be glad you know how to make dumplings.

nutrition information

Per Serving: cal. (kcal) 322, Fat, total (g) 11, chol. (mg) 77, sat. fat (g) 3, carb. (g) 25, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 3, fiber (g) 2, sugar (g) 4, pro. (g) 29, vit. A (RE) 0, vit. A (IU) 5004.79, vit. C (mg) 3.54, Thiamin (mg) 0.31, Riboflavin (mg) 0.4, Niacin (mg) 11.05, Pyridoxine (Vit. B6) (mg) 0.51, Folate (g) 20.16, Cobalamin (Vit. B12) (g) 0.3, sodium (mg) 672, Potassium (mg) 474, calcium (mg) 100.97, iron (mg) 2.7, Vegetables () 1, Starch () 1.5, Medium-Fat Meat () 3, Percent Daily Values are based on a 2,000 calorie diet
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