Best 7 Grannys Chicken Dumplings Recipes

OLD FASHIONED CHICKEN AND DUMPLINGS

Steps:

• Combine chicken, onion, carrots and celery in a large pot. Season to taste.
• Add chicken broth. Bring to a boil, reduce heat, and simmer covered 45-60 minutes or until chicken is tender. While broth is simmering, prepare dumplings below.
• Remove chicken and vegetables from broth. Discard skin and bones and chop remaining chicken, set aside.
• Gently add dumplings to broth. Simmer 15-20 minutes or until tender.
• Stir chicken (and vegetables if desired) into broth and cook about 2-3 minutes or until heated through.

GRANDMA'S CHICKEN AND DUMPLINGS

Steps:

• Mix flour and shortening together in a bowl until it resembles cornmeal.
• Slightly beat egg and milk together in a separate bowl. Add to flour mixture and stir to form a ball of dough. Place onto a floured surface; knead and roll as thin as possible using a floured rolling pin. Let dough stand for 2 hours.
• Place chicken into a large pot and add water to just cover. Bring to a boil over high heat and continue to boil until chicken is no longer pink in the center and meat falls off of the bone, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
• Remove chicken from the pot; strain broth and return to the pot. Add 2 cups water and bouillon. Remove meat from bones and return to broth. Add celery, carrots, and onion. Bring to a boil; continue to boil for 15 minutes.
• Meanwhile, cut dough into strips, approximately 1-inch wide. Tear strips and drop into boiling broth. Continue to boil for 10 minutes more. Season with salt and pepper and serve.

GRANDMOTHER'S CHICKEN 'N' DUMPLINGS

Steps:

• Place the chicken, carrots, celery and onion in a large Dutch oven or stockpot. Add water, vinegar and salt (adding more water, if necessary, to cover chicken). Bring to a boil. Reduce heat; cover and simmer until meat nearly falls from the bones. Remove chicken from broth; allow to cool. Strain broth, discarding vegetables and seasonings. , Remove meat from bones; discard skin and bones. Cut meat into bite-sized pieces; set aside and keep warm. Set aside 1 cup broth; cool to lukewarm., To make dumplings, combine flour and salt. Make a well in flour; add egg. Gradually stir 1/4 cup reserved broth into egg, picking up flour as you go. Continue until flour is used up, adding additional broth as needed, and dough is consistency of pie dough. Pour any remaining reserved broth back into stockpot. , Turn dough onto a floured surface; knead in additional flour to make a stiff dough. Let dough rest for 15 minutes. On a floured surface, roll out dough into a 17-in. square. Cut into 1-in. square pieces. Dust with additional flour; let dry for 30-60 minutes. , Bring broth to a boil (you should have about 4 quarts). Drop dumplings into boiling broth. Reduce heat; cover and simmer until a until a toothpick inserted into center comes out clean (do not lift the cover while simmering), about 10 minutes. Uncover; add reserved chicken. Stir in pepper.

OLD FASHIONED CHICKEN AND DUMPLINGS

Steps:

• In a large pot place chicken pieces and add the chicken stock, onion, celery and 2 teaspoons of the salt. Put heat on medium low and simmer, partially covered, 15 to 20 minutes or until chicken is tender.
• To Prepare Dumplings: In a large mixing bowl beat together the egg and milk. Add 1 cup flour, remaining salt and baking powder and mix all together. Cut the butter into the flour mixture until the mixture is crumbly. Add 1 tablespoon of the parsley and mix. In 6 large spoonfuls, drop dumpling mixture onto the top of the simmering chicken. Cover the pot and let all simmer for 10 minutes more.
• To Make Gravy: Remove chicken and dumplings to a large serving bowl. Cover and set aside, keeping warm. Strain the stock left in the pot, pressing out any 'veggie liquid'. Return stock to pot. Combine water with remaining flour, then stir into the strained stock. Bring all to a boil, stirring constantly, to thicken. Return chicken and dumplings to pot, combing all gently. Serve with remaining parsley.

GRANNY'S CHICKEN DUMPLINGS

Steps:

• Clean chicken; cut into pieces and place in large pot with water (enough to cover) and boil until tender (skim top).
• Remove chicken and, when cooled, remove meat from bones.
• While chicken is cooling, add enough water to broth to make 2 quarts and finely chopped celery, green onions, chopped parsley, chicken bouillon cubes and salt and pepper to taste. Let simmer while you debone chicken and make dumplings.
• Dumplings: Combine flour and oil or Crisco.
• Use milk to make manageable dough and roll thin.
• Cut in strips about 1 1/2-inches wide and then 4 to 5-inch strips or break pieces and drop in briskly boiling broth, one at a time, and move around so they will not stick together.
• After you get them all to boil for a few minutes, cut down heat; simmer covered 10 minutes.
• If you don't have enough broth, add boiling water for more gravy in dumplings.
• While simmering, add chicken to dumplings.

GRANDMA ALMA'S CHICKEN AND DUMPLINGS

Steps:

• Take the skin from the chicken and put in a pan with 1/4 cup of water and render. Put the chicken in a pot and cover with 6 cups of water. Bring to a boil and cook for 30 minutes. Pull the chicken from the broth and let cool. When the skin has been rendered, strain and cool until the fat has solidified. Bring the broth that is left from cooking the chicken to a light boil and add the milk, oleo, pepper and salt. Whisk in the sifted flour until the broth has thickened. Dice the chicken and add to the white sauce and let simmer. Mix the baking powder, flour, chicken fat, milk and salt in a bowl and mix. Put out onto a floured surface and knead until completely blended. Roll out thin (1/2-inch) and cut into 1 to 2 inch squares. Add to the white sauce and chicken, do not stir until the dough is set (cooked), cover and let cook for 20 minutes before stirring. Check seasoning and serve.
• Combine flour, cornmeal, salt and pepper in a bowl. Drain the pickles. Heat the canola oil on medium high heat. Dip the pickles in buttermilk and coat with the flour/cornmeal mixture. Drop into the hot oil and fry until golden brown. Transfer to paper napkins to drain. Season with salt and serve.
• Yield: 2 to 4 servings as a side.

GRANNY'S CHICKEN & DUMPLINGS

Steps:

• Cook chicken in boiling salted water until tender.
• Remove chicken from broth. Cool chicken, cut from bone, & set aside.
• Measure 1 qt broth into large saucepan. Bring to a boil.
• Put flour in large bowl; cut in shortening with pastry blender or fork.
• Add boiling water a small amount at a time.
• Shape mixture into a ball & roll to a thickness of 1/8" in a lightly floured board.
• Cut into strips. Drop strips into boiling broth and cook for 8-10 minutes.
• Add salt & pepper to taste. (Granny doesn't use pepper in her dumplings).