Mom's Chicken and Dumplings (Bott Boi)

READY IN: 2hrs
Recipe by Pierre Dance

When I was a child my Mother made "Chicken and Dumplings" that were out of this world. They approached Paradise. After I was grown and took up cooking I tried in vain to find "her" recipe. I never developed a taste for drop dumplings.A few months ago I was watching an regional home cooking show on the TV, suddenly there was "Mom's Chicken and Dumplings" on a program about Pennsylvania Dutch cooking. How Mom came by it originally is one of life's mysteries. This is so good, chickens volunteer for the privilege of being part of it.

Top Review by Timothy H.

This is truly outstanding! My grandmother from Kentucky always made chicken and dumplings! This is very close to the same taste excluding the crushed tomatoes, which I did not add.I like black pepper so that was added. One secret that I have heard in making good dumplings is not to lift the lid!In keeping with that thought,I made the chicken in one pot and the dumplings in another then combined the two after the dumpling were done.They just seem to puff more.I want to try this in a pressure cooker and see how it turns out!I know dumpling come out pretty good using that cooking method!Thanks Pierre

Ingredients Nutrition


  1. In a 6 quart pot, simmer the chicken and 1/2 of the celery in 2 quarts of water for 1 hour or 'til tender.
  2. Remove the bones and discard. Set the meat aside.
  3. Add water to the pot enough to make 3 1/2 quarts. Bring to a boil.
  4. Add tomatoes (If you chose, Mom didn't), celery, bouillon, and saffron. Bring to a simmer.
  5. Prepare dumplings.
  6. Beat eggs and water in a large bowl.
  7. Gradually add flour, mixing with a whisk 'til it thickens.
  8. Switch to a spoon and mix 'til a soft dough forms.
  9. Turn out on a floured board, knead for 1-2 minute.
  10. Divide into 3 parts.
  11. Roll out to about 3/16 of an inch thick.
  12. Cut into strips 1/2 X 1 inch with a floured knife or a pizza wheel.
  13. Drop these 2 or 3 at a time into the chicken broth, stirring gently as you go.
  14. Cook 'til tender about 15 minutes.
  15. Add chicken meat. Cook 'til heated through.
  16. Salt and pepper to taste.

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