Have you ever made HOMEMADE chicken and dumplings?
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Memories of Mama Cooking

I remember my mama standing in the kitchen mixing up biscuits, and making so many things, but my favorite was her chicken and dumplings.  Oh how I loved them and still do!
She would have the White Lily flour out on the counter with her sifter, and she would reach up in the very tip top cabinet over the wall oven and get out her rolling pin and that is when I would get excited.  
She didn't make pie crusts often, so I knew that it would probably be dumplings when she reached for that rolling pin.  She made her dumplings with milk, as I do in this recipe.  She made flat dumplings, like her mama and now so do I.
There is a secret to making a great dumpling, and I give you plenty of tips in this cooking tutorial so please take the time to watch every part of it so you don't miss something.  Tammy

Chicken & Dumplings

Chicken & Dumplings
BOIL A YOUNG FRYER CHICKEN
1 1/2 TSP. SALT
1/2 TSP. PEPPER
1 CHICKEN BOUILLON KNORR OR 1 TBSP. GRANULES
2 STALKS OF CELERY
1 ONION CHOPPED
Boil chicken with salt, pepper, bouillon, celery and onion with breast down on medium/low for 1 hour. Take chicken out with two large spoons and place on platter. (Remove chicken from bones after it cools) discard bones and fat & celery from broth. Strain if desired.
MAKE 2 BATCHS OF DUMPLINGS (RECIPE PG.32)
2-10.5 OZ CANS OF CREAM OF CHICKEN
1 TSP. SALT
1/2 TSP. PEPPER
Turn broth on and bring to a boil. Add cream of chicken, salt, and pepper. Stir well. Drop dumplings in to boiling broth. Stir carefully occasionally. Turn element down to lowest setting once all dumplings are in. Put a lid on pot for 10 minutes. Open and stir every 2-3 minutes to make sure dumplings do not stick to bottom of pot. Broth should thicken. If broth does not get thick enough add:
4 HEAPING TBSP. SELF-RISING FLOUR (WHITE-LILY)
1 CUP MILK
Mix the flour and milk very well with a whisk and add to broth. Add chicken and mix. Dumplings should change texture when finished cooking they will look flatter. It should be ready 15 minutes after adding dumplings.
“These are the best chicken and dumplings you will ever eat; I promise!” -Tammy


Homemade Dumplings

Dumplings
2 CUPS SELF-RISING FLOUR (WHITE-LILY)
3 TBSP. COLD SALTED BUTTER (IN THIN PIECES)
OR 1/8 CUP VEGETABLE SHORTENING
2/3 CUPS MILK (SOME USE BROTH BUT MAKES IT A NOODLE TYPE OF DUMPLING)
In a medium bowl, combine flour, and shortening with a blending fork or pastry blender. Blend with fork until shortening/butter is pea size. Add milk, a little at a time, until all flour is combined. (Do not use buttermilk for dumplings.) Flour counter surface by sifting with self-rising flour. Place dough on surface. Sift flour on top of dough. Turn dough 7-8 times doubling it over and over. Use a dough roller and roll out 1/4" high. Pick up whole sheet of dough. If it tears apart, knead more flour into it until it will hold its shape when picked up. If the dough is too soft the dumplings will tear apart while cooking. Use a pizza cutter or sides of a fork (like mama) and cut dumplings into 1” x 1 ½” strips. Flour dumplings.
To cook:
Add dumplings to boiling chicken broth or cobbler fillings. Dumplings will stick, turn temperature down to lowest setting, cover and cook for 10-15 min. stirring frequently to prevent sticking.
“These are good in sweet potato and blackberry cobblers. Use half recipe for cobblers and whole recipe for Chicken N Dumplings.”- Tammy
Rights: This recipe has a copyright in our Cookbook.  You are allowed to use it for personal use only.  ​