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
4.05 from 239 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.
Aromatic vegetables like onion, celery, and carrots, a clove of garlic if you like garlic, your preferred herbs and spices, and some chicken stock. Chicken, of course, either a whole chicken cut into eight parts or a pack of bone in thighs. Simmer until almost done. Then you make the dumplings.
Here's how you can tell whether your chicken and dumpling soup is done and ready to eat. If the biscuit pieces feel gooey or mushy, they are not thoroughly cooked—give them more time to simmer in the rapidly boiling liquid until perfectly pillowy and fluffy.
Overworking the mixture, thus having heavy dumplings is a common mistake people make. Dumplings need very gentle handling, so mix only until the ingredients are just combined, and if your recipe involves rolling them out with extra flour, avoid using too much.
For dumplings, 🌾 all-purpose flour 🌾 is typically the best type to use. It has a moderate protein content, which gives the dumplings a tender and soft texture. 🍴 If you want a slightly denser dumpling, you can use 🌾 cake flour 🌾 or 🌾 self-rising flour 🌾, which have lower protein contents.
If you don't have broth on hand and want a little more flavor than just plain water, try subbing in 1 cup of water plus 1 tablespoon of butter for every cup of chicken broth in your recipe. The butter will help create a richer flavor than just water alone.
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.
Next, it's time to make the dumplings! The best dumplings, in my opinion, have a mix of cornmeal and flour. Without the cornmeal, the dumplings can become gummy and overly glutenous and then your life can completely fall to pieces if you're not careful.
Baking powder is the leavening agent of choice for fluffy dumplings. It is important that the right ratio of baking powder to flour be measured. Too little and the dumpling will not rise adequately; if there's too much baking powder, then the dumplings will rise and fall.
You will of course want to use salt and pepper, and I like to add a poultry seasoning blend. 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!
Cover and bring to a vigorous boil. Add roughly one cup of cold water and return to boil while covered. Repeat this step again. The dumplings will be completely cooked and ready when they float on the surface of the boiling water.
Once your water comes to a boil, reduce the heat to medium or medium-low. 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.
When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they're brown and puffed up.
Dumplings are most commonly formed from flour or meal bound with egg and then simmered in water or gravy stock until they take on a light cakey texture. Many recipes call for herbs, onions, grated cheese, or chopped meat to be rolled into the dough before cooking.
Popular meat fillings include ground meat (usually pork, but sometimes beef or chicken), shrimp, and even fish. Popular mixtures include pork with Chinese cabbage, pork with garlic chives, pork and shrimp with vegetables, pork with spring onion, and garlic chives with scrambled eggs.
The Chinese had figured out how to grind flour about 300 years earlier, which led to noodles and, eventually, dumplings. Some say that the first dumplings were made with lamb and pepper, but since then, they have adapted. Most dumplings now have a pork mixture as their filling.
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