Best Nanas Southern Chicken Dumplings Recipes

NANA'S SOUTHERN CHICKEN & DUMPLINGS

Steps:

• Boil 2-3 split chicken breasts in low-sodium chicken broth & water.
• While the chicken is boiling, lay out a large area of wax paper.
• Sift 3 cups of self-rising flour into a mixing bowl.
• Slowly pour 1 - 1/2 cups ice water into flour - roll into a dough ball. (If you have excess flour, use to coat wax paper.).
• Using a rolling pin, roll out dough to desired consistency. (I prefer thin dumplings, but you may create your dumplings in any consistency you like.).
• Cut rolled out dough with a knife or pizza cutter into small or medium squares.
• Check on your boiling chicken. Once the chicken breast separates, take the meat off the bone.
• Make sure broth is boiling and slowly place dumplings in with the chicken and broth. (Do not drop all dumplings in at once or they will stick together.).
• Season dumplings with salt and pepper to your liking. (I do not use salt since chicken broth is high in sodium, but lots of pepper really makes the dumplings taste good!).
• While the dumplings are finishing, prepare long-grain white rice using low-sodium chicken broth instead of water.

SOUTHERN CHICKEN & DUMPLINGS

Steps:

• House Seasoning is wonderful to spice up any recipe so keep some in your pantry; Mix ingredients together and store in an airtight container for up to 6 months; Yield 1 1/2 cups.
• To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and 1 tsp.
• House Seasoning in a large pot.
• Add 4 quarts of water and in water and bring to a simmer over medium heat.
• Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes.
• Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones.
• Return the chicken meat to the pot.
• Keep warm over low heat.
• To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl.
• Beginning at the center of the mound, drizzle a small amount of ice water over the flour.
• Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water.
• Knead the dough and form it into ball.
• Dust a good amount of flour onto a clean work surface.
• Roll out the dough (it will be firm), working from center to 1/8-inch thick.
• Let the dough relax for several minutes.
• Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.
• Cut the dough into 1-inch pieces.
• Pull a piece in half and drop the halves into the simmering soup.
• Repeat.
• Do not stir the chicken once the dumplings have been added.
• Gently move the pot in a circular motion so the dumplings become submerged and cook evenly.
• Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.
• To serve, ladle chicken, gravy, and dumplings into warm bowls.
• Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added.
• Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.

SOUTHERN STYLE CHICKEN AND DUMPLINGS

Steps:

• In a heavy pot with a lid place the chicken, onion, lemon, salt, pepper, water, bay leaf and thyme. Simmer all over low heat until tender, about 1 hour.
• Let chicken cool slightly in pot, then remove and take the meat off of the bones. Discard the bones and skin and skim excess fat off the broth if desired. Discard the onion, lemon and bay leaf. If desired, wash out pot well. Return broth and chicken pieces to the pot. Simmer over low heat while making the dumplings.
• To Make Dumplings: In a medium mixing bowl, cut shortening into the flour and salt. Stir in 1/4 cup water (more if needed) to form a soft dough. Roll out dough on a floured surface, with a rolling pin, until very thin. Cut into 1 inch wide strips using a pizza cutter or knife. Tear off 1 inch long pieces from these strips and drop into simmering broth and chicken meat. Simmer for 10 minutes with the lid off, then 10 minutes more with the lid on. Serve immediately.