Chicken and Dumplings

Chicken and dumplings – the great controversy. Are the dumplings supposed to be rolled or dropped?

Well, I think this is based on where you were raised, honestly. Funny enough, my family is from Ohio/Kentucky/Tennessee/Georgia and we are in the dropped camp. I’m sure this generated from the Ohio (Cincinnati to be precise) group originally – so that probably explains the dropped dumplings. In the true South, dumplings are typically rolled out, cut into strips or squares and then places in the boiling broth (think Cracker Barrel).

Funny enough, my niece and nephew refer to these as poof poofs. Why? Well, in their world, dumplings are neither dropped nor rolled. Dumplings are fillings wrapped in pieces of thin dough that are either steamed or pan-fried – well, they are half Chinese after all. As Maggie puts it, “they look like poofs, so they should be named that.” The brilliance of a teenager.

My grandmother originated this recipe (best I can remember) and my mother tweaked it over the years. The beauty of this dish, is the simplicity and how this is a great weeknight dinner. I know you are wondering how this is possible. It’s a lengthy process…right? Nope! Go to the store, buy a rotisserie chicken, bag of frozen veggies and you may have the rest in your pantry. Okay, maybe not, but the rest of the ingredients are easy to keep on hand for the future.

The hardest part of this dish is pulling the chicken from the bone. And if you buy good chicken stock, you easily get all day cooked flavor in just 30 minutes. I actually really like Swanson, whether salted, low sodium or unsalted. It tastes the meatiest and least manufactured.

15895779_10154813151552978_8130071898803528352_oYields 4 servings
From Eileen Fight Sparks and Nancy Sparks Frank

Ingredients:
1 1/2 Cup chicken, cooked, white chopped or shredded
2 Quarts stock, chicken, low-sodium
1 Cup peas, frozen
1 Cup carrots chopped or frozen slices
1 1/2 Cup flour, all-purpose
1 tsp salt
3 1/2 tsp baking powder
3/4 Cups milk, skim

Directions:
Bring broth to a boil and add chicken and frozen veggies.

For the dumplings:
Mix dry ingredients together. Make a well in center and pour in milk. Slowly incorporate milk into dry ingredients. It will look like wet biscuit dough.

Drop dumplings dough by teaspoon into boiling broth. Once you have covered the surface, use your spoon to drop the remaining dumplings below the fluffy ones on the surface.

Reduce heat so the broth is above a simmer at a low boil. Cover and stew about 12 to 15 minutes.

Serve.

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