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.

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.

CHICKEN AND DUMPLINGS

Steps:

• Combine chicken, celery, carrots, onion, chicken broth, parsley, chicken bouillon granules, salt and pepper in a large pan or dutch oven; add enough water to cover chicken.
• Bring to a boil; reduce heat, cover and simmer for 2 hours or until chicken is done.
• Remove chicken and let stand until cool enough to handle.
• Remove skin from chicken and tear meat away from bones.
• Return meat to soup; discard skin and bones.
• Add more salt and pepper to taste, if desired.
• Return soup to a simmer.
• In a mixing bowl, combine dumpling ingredients and mix well to form a stiff dough.
• Drop by tablespoonfuls into simmering soup.
• Cover and simmer for 15 to 20 minutes.
• Serve immediately.
• Yield: 4 to 6 servings.
• *SOUTHERN STYLE DUMPLINGS (heavier and chewier) 2 cups flour, 1 cup chicken broth, 2 tsp baking powder, 2 beaten eggs. Combine flour, broth, baking powder and eggs; mix well to form a stiff batter. Drop by tablespoonfuls into simmering soup. Cover and simmer for 15 to 20 minutes.

CHICKEN AND DUMPLINGS

Steps:

• Dice tenders into bite size pieces and set aside. Wash hands.
• Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.
• Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.

EASY SOUTHERN CHICKEN AND DUMPLINGS

Steps:

• Add water to a large stock pot, salt and bring to a boil over high heat on the stove top. Add chicken breasts and allow to boil until chicken is cooked. Remove chicken from broth and set aside to cool while allowing the broth to continue to boil at a low boil.
• Add butter, cream of chicken soup and a generous amount of cracked black pepper to the boiling broth an let melt while occasionally stirring.
• In a medium bowl, stir together flour and salt. Make a little well in the flour and add the oil and egg. Mix together. Dough should be a slight bit sticky. Add 1-2 Tbsp water if needed. Form dough into a ball and turn out onto a well floured surface. Roll out the dough to 1/4 inch or less thickness, and cut into squares. Toss the squares in the extra flour from the floured surface. This will keep the dumplings from dissolving as they cook and thicken your stew base at the same time.
• Add floured dumpling squares a few a time + flour from the floured surface to the boiling broth until all dumplings have been added. Stirring in between. As dumplings begin to cook and soak up the broth, they will sink to the bottom. So stir frequently. Shred cooled chicken breasts and add. When dumplings turn white and begin to float, they are done. This usually takes about 20-30 minutes.
• Add more pepper as desired. Serve.

OLD-FASHIONED CHICKEN AND DUMPLINGS

Steps:

• Preheat oven to 350F degrees. Spray a baking sheet with nonstick cooking spray.
• Place chicken breast on the baking sheet and Drizzle a little olive oil on the chicken and season with salt and pepper.
• Bake chicken for about 45 minutes. Once the chicken is cooked, shred it with two forks.
• Pour 2 quarts of chicken stock or broth into a large pot and start warming it up on the stove top while you make the dumplings..
• In a medium bowl, combine flour and baking powder. Then add in cubed butter.
• Combine using your fingers, fork or pastry cutter.
• Pour in the milk. Mix it all together.
• Dust your counter with a generous amount of flour. Place dumpling dough on the counter and dust it with more flour.
• With a rolling pin, roll the dough out to about 1/4" thickness. Be sure to add flour as necessary to keep it from sticking underneath or to your rolling pin.
• Using a knife or a pizza cutter, start cutting out your dumplings into squares.
• Dust dumplings with a bit more flour. The extra flour is all gonna help keep them from sticking but will also thicken your chicken broth some as well when you add them to the pot.
• Bring chicken broth up to a boil. Add in shredded chicken and stir.
• Begin adding dumplings one at a time so they don't all stick together. Stir frequently while adding them.
• Allow dumplings to cook for about 15-20 minutes. You should notice your broth starting to thicken (from the extra flour) and your dumplings may start to sink a little to the bottom because they are soaking up the broth.
• Take one out and taste test it. It shouldn't have a doughy taste anymore.

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.