Best Chicken Sourdough Dumplings Recipes

Chicken & Sourdough Dumplings image

Provided by Renate

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 19

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
salt
1/4 teaspoon white pepper
1/4 chopped pimiento
2 -3 boned cooked chicken, cut into bite-size pieces

Steps:

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.

Chicken 'N' Sourdough Dumplings image

Number Of Ingredients 16

1 whole (about 2 1/2 pound) chicken
5 cups water
3 cups chicken broth
2 carrots coarsely chopped
1 medium yellow onion coarsely chopped
2 stalks celery coarsely chopped
1 clove garlic coarsely chopped
1 teaspoon salt
1 teaspoon black pepper
3/4 cup cooked Italian sweet sausage crumbled
1 to 1 3/4 pound Bread Bowl
DUMPLINGS
half the bread from the hollowed out bread bowl
1 1/4 teaspoons ground cinnamon
1 1/4 teaspoons dried rosemary
1 1/4 teaspoons dried dill

Steps:

1. Place the chicken, water, broth, carrots, onion, celery, garlic, salt, and pepper in a large stockpot and bring to a boil. Reduce the heat to low, cover, and simmer 1 hour. 2. Remove the chicken from the pot and place on a large plate to cool. When cool enough to handle, remove the meat from the bones and return it to the pot of simmering broth along with the sausage. 3. To prepare the "dumplings," squeeze chunks of the sourdough bread with your hands to form about 8 dumplings. Set aside. 4. In a small bowl, mix together the cinnamon, rosemary, and dill. Roll the dumplings in the spice mixture, gently pressing the spices into the bread. 5. Spoon the chicken mixture into the bread bowl, and add the dumplings just before serving.

Nutrition Facts : Nutritional Facts Serves