Recipe by godsvip
This recipes calls for bacon grease as the fat in the dumplins, and are the best I've ever had. They are not doughy or sticky. It was passed to me by my mom and she got it from a friend. I use split chicken breasts, just because I prefer white meat. Roll out dumplings while the chicken is cooking. I use a 6 qt pressure cooker.
Top Review by NiftyDeb
This is how I remember the dumplins in Chicken & Dumplins! This is a great recipe especially on a cold winter/fall evening. I have never browned my chicken before cooking it for chicken and dumplings and I think it really made the difference. I added diced carrots, celery and Lawrey's seasoning salt to taste. And I have to admit, my DH likes his gravy heavy, so I did blend 1/4 cup flour in 1 1/2 cups of chicken broth. Thank you so much godsvip!
- 2 -3 lbs chicken (cut up)
- shortening or other fat
- salt & pepper
- 2 -4 chicken bouillon cubes
- 2 cups flour
- 2 tablespoons baking powder
- 1 egg (slightly beaten)
- 1 teaspoon salt
- 2 tablespoons bacon grease
- milk, as needed
Directions See How It's Made
- Brown chicken in preheated shortening in bottom of pressure cooker until it can be bumped loose (both sides).
- Remove chicken and pour a little water into cooker and loosen any of the pieces of skin stuck to the bottom.
- Replace chicken and cover with water up to about an inch or so from the rim of the pot and add salt & pepper and bouillon cubes.
- Put lid & seal on pressure cooker and follow cooker's instructions.
- Cook chicken 20-30 minutes (the chicken should be falling off the bone).
- Prepare dumplings-mix flour, powder, salt, egg, and bacon grease-dough will need milk-add milk a tablespoon (or less) at a time until soft dough ball forms.
- Splitting the dough in half makes it easier to manage.
- Roll dough onto smooth flour covered surface (I use my kitchen table) as thin as you can before it starts splitting.
- Cut the dough into whatever size you like-they will grown some (I make them about 1 x 2 inches & cut long rows first).
- Place them on a plate to wait to be added to chicken stock.
- Remove chicken and any skin or bones that might have fallen off from the stock.
- Let chicken cool in a bowl until you can handle it safely and remove all the meat from the bones and tear it into small enough pieces to serve.
- Bring chicken stock to a low steady boil.
- Separate as you add dumplins in a few at a time to prevent from sticking together.
- Stir dumplings a few times in between adding to prevent them from sticking.
- Cook dumplings at least 10 minutes to your texture taste. I usually cook them longer so as not to have doughy dumplings.
- Add chicken pieces and bring back to a boil, then remove from heat and serve.
- There is no need to add flour to the stock, the flour from the dough thickens it perfectly.