Prep 15 mins
Cook 30 mins
A nice change from traditional chicken and dumplings. A little more work, but worth the effort. Can easily be increased to accomodate more.
- 2 1⁄2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1 teaspoon baking powder
- 3⁄4 cup milk
- 1 egg, beaten
- 1⁄2 cup sourdough starter
- 1⁄4 cup oil or 1⁄4 cup melted shortening
- 2 quarts boiling water
- 2 tablespoons all-purpose flour
- 3 tablespoons shortening, melted
- 1 (6 ounce) can evaporated milk
- 1⁄2 cup milk
- 1 can cream of chicken soup
- 2⁄3 cup water
- 1⁄4 teaspoon white pepper
- 1⁄4 chopped pimiento
- 2 -3 boned cooked chicken, cut into bite-size pieces
- Chicken: Over medium heat add flour to melted shortening.
- Stir constantly while adding all other ingredients except chicken.
- Add chicken, pour into a 3-quart casserole dish.
- Dumplings: In large mixing bowl thoroughly stir together flour, salt, baking soda and baking powder.
- Combine milk, egg, sourdough starter, and oil.
- Add to dry ingredients all at once, stirring just till moistened.
- Drop dough from tbsp into boiling water (dip spoon in hot liquid before dropping dumpling each time to help batter slide right off).
- Cover and simmer for 15 minutes.
- Remove with slotted spoon, drain and place on top of cooked chicken.
- Cook, uncovered in over, at 350º for 10 minutes.
- Serve hot.
This recipe has potential in my opinion. The dumplings were very good, cooked in homemade chicken broth. The Chicken mixture needs some "STUFF". I doubled the sauce because this made a lot of dumplings. I add some carrots, celery and onions that were saute in a little butter as well as some red pepper flakes to kick it up a little. I added the homemade broth in place of the water which added a nice rich flavor. I left out the pimiento, just didn't seem right in this one. This is well worth dinking around with. I liked the oven bake time, it seemed to take a lot of the boiling gunk off the dumplings. All in all a very worthy recipe.