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    You are in: Home / Recipes / Chicken and Rolled Dumplings Recipe
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    Chicken and Rolled Dumplings

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    20 mins

    1 hr 30 mins

    yamma's Note:

    This is our favorite one dish meal, served in bowls with hot biscuits. A great comfort food.

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    Units: US | Metric


    1. 1
      *Use a large pot with a heavy lid.
    2. 2
      Place chicken, water, bouillon, celery, onion and pepper together in pot.
    3. 3
      Cook, covered for 1 hour. (After cooking, I let contents remain in covered pot for about an hour to cool).
    4. 4
      As soon as chicken is done cooking, remove 1 cup of cooking liquid from pan and allow to cool so that it is about room temperature.
    5. 5
      In a bowl mix self-rising flour and the 1 cup cooled broth.
    6. 6
      You may need to add a little more flour if mixture is too sticky.
    7. 7
      On a floured surface, roll out dough to 1/4 inch thickness (I divide dough into 1/3's to roll out, it's easier to do smaller amount) Cut rolled dough into 1 inch strips, then cut strips into 3 inch pieces.
    8. 8
      Place cut strips on a cookie sheet and place in freezer for 10-20 minutes.
    9. 9
      While dumplings are chilling, remove chicken from pot.
    10. 10
      Heat broth in pot to a boil.
    11. 11
      Remove dumplings from freezer and drop into boiling broth, after all the dumplings are in pot lower heat so that they are just simmering.
    12. 12
      Cover pot, and cook for twenty minutes.
    13. 13
      Do not uncover to peek!
    14. 14
      While dumplings are cooking, cut chicken into bite size pieces.
    15. 15
      After dumplings have cooked for 20 minutes, add chicken back to pot.
    16. 16
      (I add a little parsley, at this time) and serve.

    Ratings & Reviews:

    • on November 08, 2007


      THE BEST CHICKEN AND DUMPLINGS I HAVE EVER HAD IN MY LIFE! I was skeptical of trying a recipe that had no picture-because I like the dumplings that have no vegetables and looks white & creamy-not liquidy and broth like. But I decided to try and am SUPER happy I did because I just found the recipe I will use from here on out! Everyone loved them! They walked around calling me "Betty Crocker" and saying the same, that they were the best ever. The dumplings are fluffy-and no salt is needed. They have the exact flavor on their own. The only thing different I did, was that I skipped the freezer part. I didn't have time to wait to put the dumplings in the freezer. I just cut and dumped in,,,turned out great! Also, I did not use celery, onions, or parsley. Thank you for an EXCELLENT recipe!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 09, 2007


      I mainly wanted your rolled dumpling method. I had boiled a whole chicken and used homemade broth from my freezer to have ample broth. The tip to freeze the dumplings prior to cooking was a great help as I used to make the pastry and let it air dry all day to prevent sticking together while cooking. Great recipe! Jean

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 04, 2006


      WOW Yamma! This is the quintessential chicken and dumplings recipe!! Didn't change a thing..AWESOME!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Chicken and Rolled Dumplings

    Serving Size: 1 (484 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 313.2
    Calories from Fat 14
    Total Fat 1.6 g
    Saturated Fat 0.3 g
    Cholesterol 45.6 mg
    Sodium 908.4 mg
    Total Carbohydrate 47.5 g
    Dietary Fiber 2.0 g
    Sugars 0.7 g
    Protein 24.5 g

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