Best 3 Chicken And Cloud Tender Dumplings Recipes

THE BEST CHICKEN & DUMPLINGS

Steps:

• In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

CHICKEN AND CLOUD-TENDER DUMPLINGS

Steps:

• 1. Place the chicken in heavy pot filled with enough water to cover the chicken. Add salt. Boil till chicken is very tender.
• 2. Take chicken out and save broth for the dumplings. When the chicken is cooled remove the skin and all bones. Cover chicken to keep from drying out.
• 3. Dumpling: Sift together the flour, salt and baking powder. Cut the shortening in till the mixture is the size of peas. Add milk, then knead till you get a stiff dough.
• 4. Roll out on floured board to a 1/4 " thickness. Cut 1x2" strips with a sharp knife. Shake excess flour off.
• 5. Place the pot of reserved broth back onto heat and bring it to a rolling boil. A little water may be added if needed. Hurriedly drop the dough strips in the boiling broth, one by one, closing the lid after each addition to as little steam escape as possible. Reduce heat to a simmer and cook for 40 minutes keeping a tight lid on pot. DO NOT open the lid. Air will make the dumplings fall.
• 6. Serve piping hot in soup bowls along with the reheated chicken.
• 7. ORIGINAL FIREPLACE INSTRUCTIONS: Place a fat hen dressed and properly cleaned in Dutch oven or hanging pot after it is disjointed, and barely cover with salted water. Simmer slow until meat falls from bones. Remove from fire, skim and save fat; take out undesireables. Remove chicken from broth. Set aside Make dumplings with a pint of flour having proper baking powder and salt, add an egg-size lump of shortening and with a fork, make same into crumbs. Proceed for a stiff dough with a little milk and roll on floured board to less than 1/4 biscuit thickness. Cut in short strips with sharp knife, flour good, and shake off surplus. Put Dutch oven with chicken broth back to fire rather hot, and when at full boil, fast drop each strip into liquid and quickly cover pot. Simmer slow about 40 minutes. Do not peek. Keep top closed tight or dumplings will fall.

EASY CHICKEN AND DUMPLINGS

Steps:

• Combine chicken broth, chicken breast cubes, onion, carrots, celery, bay leaf, salt, and pepper in a large pot; bring to a boil. Reduce heat, cover pot, and simmer until chicken is no longer pink in the center and the vegetables are tender, 20 to 25 minutes.
• Mix baking mix and milk in a bowl until dough is sticky; drop golf ball-sized pieces of dough into the soup. Cover pot and cook until dumplings are cooked through, about 10 minutes.