Dumplings for Chicken and Dumplings....

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by itsy, Nov 13, 2011.

  1. itsy

    itsy Songster

    Mar 14, 2011
    New England
    I have a stock on the oven right now that looks and smells amazing. It's got a couple backs and necks from chickens I processed and had in my freezer. I'm really excited about eating my first chicken and dumplings!

    I looked in the recipe database (I don't think that search feature is very user friendly), so I also searched here on the BYC forums.

    It appears as if there are three basic ways to make the dumplings portion: Some people use Bisquik, some people use flour and some people use premaid frozen dumplings.

    I have both the pancake mix and flour on hand. Any tips? What is the advantage to using the pancake mix over the flour or vice versa? Taste? Texture?

    Any help would be appreciated!

  2. CupOJoe42

    CupOJoe42 CT Chicken Whisperer

    Apr 11, 2011
    You can also use the biscuits in a can - Pillsbury Grands and cut them in 8ths, drop in lightly boiling water and let them cook for last 15-20 min.
  3. welasharon

    welasharon Songster

    Jun 28, 2010
    North Florida
    Pancake mix tastes like pancake. I prefer the flour. I fill a somewhat bowl at least 3/4's full of plain flour. Make a well in it. Pour some oil in it. Add an egg. Put some water in it. Start working it in the well to mix the liquids and egg. Flour will start sticking and pulling in. Keep working it...teasing the bottom of the well and the edges to pull in more flour. Once you get it as big as you want....about like a grapefruit size. Put it out on a floured board or newspaper. You can let it sit a bit if you have time but isn't absolutely necessary. Roll it out. I prefer very thin. Let it dry a bit. Cut them up. I like to let them dry a bit more. Then once the stock if boiling good you can ease the dumplings in one at a time. DON'T stir them. Just push them down into the stock. Cook till done through....Now this is dumplings like backwoods ole' country people make. My SIL makes them from bisquik....gag!
  4. itsy

    itsy Songster

    Mar 14, 2011
    New England
    Quote:Ah perfect! That's what I'm looking for!

    We have the oil flour and egg on hand. I'll try this tonight and see if my DBF approves. [​IMG]

    Edited to thank Dob as well! I'll try the Pilsbury ones another day. We went to the store yesterday and today and I couldn't stand to go again so soon!
    Last edited: Nov 13, 2011
  5. Quote:Oh yum! That's the way I was taught to make dumplings. If I want biscuits, I make biscuits.
  6. dadthebaker

    dadthebaker Chirping

    Nov 7, 2011
    Los Angeles Area
    Nice Nice Nice recipe! I dont believe I ever made these before. For sure it will happen soon...thanks for sharing.

    Whats bis...bisssq... bisssquit???? [​IMG]

  7. itsy

    itsy Songster

    Mar 14, 2011
    New England
    OH MY GOODNESS! Can I tell you that I made the best chicken soup yesterday? I did things completely different than I have before and it was like we were in a restaurant!!!! I should write the recipe up.

    I ended up making the "dumplings" with water, flour, oil, an egg and Bragg yeast (which is not an active yeast, but adds a very mild cheesy type flavor and is high in vitamins).

    I don't know why they're called "dumplings" when what you're really making is a pasta.

    But it came out AMAZING!!!!!!!!!!!!!!!!!!!!!!!!! My boyfriend loved it and he usually doesn't care for chicken soup.

    So this is home grown chicken in a completely from scratch delicious soup! It's all dark meat chicken and part of what's making it so red is a little red wine.


  8. marymac

    marymac Songster

    Jul 12, 2008
    Northeast Ohio
    That looks soo yummy!!!!!!!
  9. reksat

    reksat Chirping

    Mar 7, 2011
    Chicken Dumplings/Noodles

    3 cups all purpose flour 2qts chicken stock
    1 1/2 teaspoons of salt
    1 tablespoon veg. oil
    2 or 3 eggs
    approx 1 cup water

    Combine flour,salt,oil,and eggs mixing very well, then add the water to make the dough consistent.Once dough is consistent roll out on a flat surface(adding a little more flour if dough is sticky) to about 1/8"thick and cut how you like. Then boil in the stock for approx. 15 minutes. Makes great noodles or dumplins or whatever u want to call them.

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