Rolled Chicken N Dumplins
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 2 -3 lbs chicken (cut up)
- shortening or other fat
- water
- 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
- 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.
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Reviews
-
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!