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 231 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.
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. Keep the heat low and cover the pot so that they steam.
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.
Can you make dumplings with plain flour? If you don't have any self-raising flour, you might be wondering whether you can use plain flour to make your dumplings instead. Technically you can, but your dumplings will definitely end up being pretty dense.
All-purpose flour: You can thicken sauces with all-purpose wheat flour. For every tablespoon of cornstarch, use three tablespoons of flour. Combine raw flour with cold water in a small bowl to form a paste, then add it into the sauce as it's simmering.
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.
The Two Easiest Ways to Cook: Boiling and Steaming
To boil dumplings, fill a large pot two-thirds of the way with water. Cover and bring to a boil over high heat. Add as many dumplings as can fit comfortably in a single layer in the pot and cook them until they float. Let them cook an additional two to three minutes.
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.
Some doughs are too dry, so the dumplings won't stay sealed. Others can be too wet and sticky and end up tearing. If the filling isn't cohesive enough, it will tumble out when you bite into it. If there's air trapped in the sealed dumpling, it will balloon during cooking, causing an explosive first bite.
Bring a large pot of water to a boil. Cook dumplings in batches of about eight until they are cooked through, 3 to 4 minutes. Using a slotted spoon, transfer the dumplings to a serving platter. Serve warm with the dipping sauce.
Make sure your dumplings are sealed well, otherwise the filling will fall out in the boiling process. Try not to over boil it, or else the skin will become too soggy and break apart. If your dumplings are stuck together from the freezing process, just throw them in the pot altogether.
Per our sister publication, Better Homes & Gardens, you can use one bouillon cube or one teaspoon instant bouillon granules in one cup of water as a swap for every one cup of chicken broth for which a recipe calls.
For each cup of chicken broth called for, substitute 1 tablespoon melted butter and 1 cup water. This chicken broth replacement is not vegan but it does work for those who are vegetarian.
Fortunately, we're here to let you in on a game-changing secret: Water makes a more than acceptable replacement for chicken stock in most soups, stews, sauces, and braises. And in many cases, water actually produces a better-tasting result.
How can I thicken stove top chicken and dumplings? You can thicken this dish by adding more flour, or even cornstarch. Create a slurry with either of these ingredients and milk or water, then stir into your broth base until you get your desired consistency.
According to question, To make chicken and dumplings thicker, you can try the following methods: Add a roux: Make a roux by melting equal parts of butter and flour in a separate pan. Stir until it forms a smooth paste, and then whisk it into your chicken and dumpling mixture. This will thicken the broth.
If you find that your filling has too much liquid, I recommend draining the entire mixture in a colander. Another trick that I learned from my mother is to add a teaspoon of cornstarch or breadcrumbs to help soak up the liquid.
Mix equal amounts butter and flour into a smooth paste, add bit by bit to the cooking stew, stirring until melted each time, until you like the thickness of the stew. How can you thicken chicken and wild rice soup?
Introduction: My name is Gregorio Kreiger, I am a tender, brainy, enthusiastic, combative, agreeable, gentle, gentle person who loves writing and wants to share my knowledge and understanding with you.
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