Clinton Kelly Perfected This Chicken + Dumpling Recipe Over 10 Years! (2024)

FAQs

Why are my chicken dumplings not fluffy? ›

Baking powder is the leavening agent of choice for fluffy dumplings. It is important that the right ratio of baking powder to flour be measured. Too little and the dumpling will not rise adequately; if there's too much baking powder, then the dumplings will rise and fall.

By the mid-1800s, a variety of dumpling and meat dishes began to appear in southern cookbooks and a recipe of chicken stewed with dumplings was first published in 1879 by Marion Cabell Tyree in a cookbook called “Housekeeping in Old Virginia.” Many historians are also quick to point out that these recipes were cooked ...

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.

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.

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.

Overmixing will further develop the gluten, making for a tough or rubbery dumpling. Make sure your soup/stew is nice and hot. A too-cold base won't provide the right environment for the dumplings to steam and puff. Make sure the lid to the pot is tight-fitting.

Some sources say that chicken and dumplings originated in the Southern United States during antebellum era and was considered a mainstay during harsh economic times. One of the earliest versions of the recipe was cornmeal dumplings cooked with turnip greens.

What is the difference between Southern and Northern chicken and dumplings? Old-fashioned Southern chicken dumplings are made with shortening or butter and dropped into a simmering broth. Northern dumplings are made with eggs and served with a thinner broth.

Is Chicken and Dumplings Healthy? Chicken and dumplings is a classic Southern comfort food dish, but it isn't necessarily the healthiest dish. Traditional chicken and dumplings from scratch uses a lot of rich ingredients like chicken fat, butter, and heavy cream.

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.

How to tell when dumplings are done in chicken and dumplings? ›

Cut a dumpling in half to check the center.

If you really want to be sure, remove a dumpling from the pot (go for a large one) and cut it in half. It should look cooked though, with the texture of a dinner roll. If the center looks a little raw, let the dumplings steam for another couple minutes.

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.

When making dumplings, it is important to use the right amount of water. Too much water will make the dough too wet and sticky, and the dumplings will fall apart. Too little water will make the dough too dry and tough.

Once your water is boiling, let your dumplings cook in the steam for about ten minutes. Don't remove the lid as letting the steam escape will disrupt the cooking process and result in undercooked dumplings, so keep that lid on!

Use cornstarch or flour slurry: Mix a few tablespoons of cornstarch or flour with cold water to create a slurry. Gradually add this slurry to the simmering chicken and dumplings while stirring constantly. Cook for a few minutes until it thickens.

If you are using a high-protein flour, such as bread flour, the dumplings may be tough. Using a lower-protein flour, such as all-purpose or cake flour, can help to make the dumplings softer and more tender. Overworking the dough: If you knead the dough too much or handle it too much, it can become tough.

Double-check that you added the correct amount of baking powder and that it's not expired. Additionally, if the dumplings don't have room to grow in the pot, they may not rise properly. Make sure to drop them spaced apart and on top of the meat and vegetables so that they don't sink into the stew.

You'll know you've overcooked the dumplings when the wrapper is disintegrated. If you overcook your dumplings in the steamer or when boiling, the dough of the wrappers will have a gummy texture that isn't very pleasant, and your filling might get dry and tough.