dumpling recipe

This old-fashioned Chicken and Dumplings recipe makes a perfectly creamy chicken soup filled with feather-light fluffy dumplings (made 100% from scratch). This version is based on my Mom's "chicken and dumplin's" we grew up eating, but with a few tasty upgrades (which she enthusiastically approved of). So, if you're looking for an easy and delicious chicken and dumplings recipe, this is it. And don't let the "100% from scratch" part make you nervous because dumplings are seriously easy to make and are also the natural thickener for this soup. 

Mom's Ultimate Southern Chicken and Dumplings

chicken wings chicken

chicken back (spine and neck) cut from a whole chicken

drumstick joint tips (cut off from the ends of the legs)

vegetable peels (including celery tips, onions

chicken (1.5 to 2kg)

chicken broth, or enough to

extra virgin olive oil (14 grams)

onion (7 ounces), diced (200 grams)

carrot (3 3/4 ounces), diced (100 grams)

rib of celery, diced (50 grams)

sage

fresh parsley, finely chopped to taste

bay leaf (optional but recommended)

salt and black pepper

all-purpose flour

baking powder (15 grams)

kosher salt,

unsalted butter, melted (45 grams)

black pepper,

nutmeg

Make the homemade chicken broth (*skip this step if using water or store-bought chicken broth instead). Add all of the ingredients for the homemade chicken broth to a pressure cooker, cover, bring to high pressure, and cook for 30 minutes. Alternatively, add all ingredients to a large stock pot, bring to a boil, cover, reduce heat to a simmer and cook for 45 minutes to 1 hour, until the chicken is cooked through. Strain the broth through a fine-mesh sieve and when cool enough to handle, discard the vegetables, and chicken skin and debone it, and set aside in a small bowl while you make the rest of the dish. Using a large spoon. skim off the desired amount of fat from the broth.

Make the chicken soup base. Over medium-high heat, drizzle 1 to 2 teaspoons of olive oil into a large soup pot, add the onions, carrots, celery, and salt to taste, and cook for 5 to 7 minutes, or until tender and onions are translucent. Add the whole chicken and pour enough broth (or water, if using) over it to cover the chicken completely. Add salt and black pepper to taste. Bring to a boil, reduce the heat, cover with a lid, and cook for 35 minutes, or just until the chicken is cooked through and tender. Remove the chicken to a plate to cool slightly. Adjust seasonings as needed and turn off the heat while you debone the chicken. 

Debone the chicken. When the chicken is cool enough to handle, remove the skin and debone it. Shred or chop the chicken into bite-sized pieces and add it back to the chicken soup base and allow it to gently simmer while you make the dumplings. Adjust seasonings one last time if needed. 

Make the dumplings. Add the flour, baking powder, salt, black pepper, and nutmeg (if using) to a bowl and whisk well to combine and set aside. Melt the butter in a small sauce pot, add the milk, and heat over low until nice and hot, but not boiling. Add the chives, stir to combine, and turn off the heat. Add the warm milk mixture to the flour mixture and using a fork, stir everything together just until well combined. Do not mix too much or too vigorously or the dumplings will be dense and tough.

Cook the dumplings. Using a portioning scoop, add the dumpling dough directly to the gently simmering soup (alternatively, add a golf-ball-sized portion of dumpling batter onto a soup spoon, then push the dumpling into the soup using a second spoon. Repeat with the remaining dough until the top is covered with dumplings. Add the bay leaf and any chicken leftover from making the chicken broth to the broth, cover with a lid and steam the dumplings on a low simmer for about 10 to 15 minutes, or until cooked through and doubled in size. Remove the bay leaf and serve piping hot. Enjoy!

https://www.youtube.com/watch?v=4eWgBh7tHT4

This old-fashioned Chicken and Dumplings recipe makes a perfectly creamy chicken soup filled with feather-light fluffy dumplings and is so easy to make!

This is my version which is based on my Mom's "chicken and dumplin's" we grew up eating but with a few tasty upgrades (which she enthusiastically approved of) including a quick and easy homemade chicken stock for even more delicious chicken’y flavor in every bite. But if you're super short on time, you can always substitute water or store-bought chicken broth. 

If you're looking for an easy and delicious chicken and dumplings recipe, you've found it. And don't let the "100% from scratch" part make you nervous because dumplings are seriously easy to make (no boxed mixes required) and are also the natural thickener for this soup. 

If it’s still too warm where you are to even begin thinking about soups and stews, save the recipe for later on. 

As always, you can find the recipe step-by-step instructions and photos over at the blog.

❤️ Get this and other tasty Fall recipes here👇or link in bio. 
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Mom's Ultimate Chicken & Dumplings (100% From Scratch)

These Strawberry Dumplings served with a scoop of vanilla ice cream are perfect for spring and summer. Crescent rolls filled with strawberries and baked in butter &amp; brown sugar sauce. They're the perfect balance between soft and crispy!

Strawberry Dumplings

(8 ounce) can crescent rolls

butter

brown sugar

vanilla

cinnamon

lemon juice

lemon soda

srawberries-diced

Preheat the oven at 350 F ; butter 8&#215;8 inch baking dish and set aside.

Roll diced strawberries in a crescent roll and place in a buttered dish.

Melt butter, stir in brown sugar, cinnamon, lemon juice and vanilla, remove from heat and pour over the dumplings.

Pour the soda in the middle and along the edges of a pan (not over the rolls)

Bake for 30-35 minutes, or until they become golden brown.

Made these with my granddaughter Lilly using croissant pastry by Jus-rol and they were really good and had the thumbs up from the whole family will be doing them again and might try Apple next time

I have made this with Apple's but I will make this with the strawberries. I like  that you made this with them.
Thanks,

Made this for my husband's birthday to rave reviews.  Making it for company tonight.  Making it again for a back sale next week.  Using dark sweet cherries (not pie filling).  Easy, yummy, and impressive!!

Your recipe is superb.  I have made apple dump.ings for a long time this way..now I have a recipe fostrawberry.   I made them and received rave reviews from all who ate them.  As for your comment that you received claiming the recipe was poorly written..well thats just pure BS... you use a can of Cresent rolls which have 8 in the, hence..8 serving..... but some folk will complain no matter what.  I use splenda brown sugar just to help cut the calorie intake and they were excellent
??.thats just fyi.. Thank you

I wish I could share a picture of how mine turn out! I made this recipe twice. Once for my boyfriends birthday breakfast and the other for a dessert for a relative birthday party. I wonder if anyone has tried to add cream cheese to the wrap? The next time I make it I think I will try it! 

For my oven it was finished in 25 minutes.  Yum yum yum!

This easy dumpling dough recipe allows you to quickly &amp; easily make delicious homemade dumpling wrappers (dumpling skins). Visit Bread Dad (BreadDad.com) for more easy recipes.

Easy Dumpling Dough Recipe (Dumpling Wrappers)

Cups All Purpose Flour (- 240 grams)

Water

Use a large wooden spoon to stir the ingredients together in a large bowl until all of the water is absorbed. The ingredients will not come completely together until you knead the dough. FYI - The dumpling dough will be only a &quot;shaggy dough&quot; until kneaded.

Knead the dough by hand for roughly 5-10 minutes until the dough is completely mixed together (and it forms a single large clump of dough - see picture at top of page). FYI - You can also use an electric stand mixer with dough hook. Pour all of the wet &amp; dry ingredients into the electric stand mixer bowl. Set the mixer on a low speed (i.e. 2 or 3) and then mix for 2-3 minutes. Remove the dough from the mixer and then finish with a small amount of hand kneading (i.e. 1-2 minutes) until it forms a single lump of dough.

Place the dough in a large bowl. Cover the bowl with plastic wrap &amp; leave the dough inside the bowl to rest for 1 hour.

After the hour, pour the dough onto a large baking mat or cutting board. FYI - Prior to pouring out the dough, sprinkle a little flour on the cutting board/baking mat in order to prevent the dough from sticking when it is rolled out. You should also sprinkle a little flour on top of the dough in order to prevent any sticking.

Roll out the dough until it is roughly 1/16 inches thick. FYI - If the dough is too large for your cutting board or dough mat, you can divide the dough in half. Rolling out one half and making the dumpling wrappers (before rolling out the other dough half).

After rolling out the dough, you should use a 3 or 4 inch cookie cutter to cut out perfectly round dumpling wrappers.

Please read the tips section for more information on how to make this recipe successfully.

Khinkali are super flavorful, meat-filled dumplings that are similar to soup dumplings. They reheat well, making them great for meal prep and can even be frozen! Both the dough and filling are easy to make and they’re fun to assemble.

Khinkali Recipe (Georgian Dumplings)

tsp salt

eggs

water

beef

chicken

onion

tsp black pepper

salt (adjust

tbsp herbs ((optional))

Make Dough

In a large bowl combine the flour with the salt. Make a well in the center and add the eggs. Whisk together using a fork.

Add Water

Add the water to the center and fold the flour into the liquid. Knead the dough by hand until it feels elastic.

Let Dough Rest

Cover the kneaded dough and let it rest for at least 30 minutes.

Khinkali Dough

Prep Meat

Combine the beef with the chicken, minced onion, salt and pepper.

Roll Dough

Roll out the dough as thin as you possibly can.

Make Khinkali

Cut the dough into 3 inch circles. Place a dollop of the meat filling in the center.

Pinch Sides

Pull the edge over the filling and pinch all around, forming little pockets with meat.

Cook

Bring a large pot of water to a boil. Add a few of the Khinkali at a time. Once they float to the top, give them 2-4 minutes to simmer.

Serve

Remove them from the water. Serve with butter, and fresh herbs.

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Top 4 dumpling recipe recipes from across the web

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The most viewed dumpling recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine