Best Nannys Dumplings Recipes

NANNY'S DUMPLINGS

Nanny's Dumplings image

Strong-minded, beautiful and very talented women in my family. I learned from the best. Nanny Pruitt's Dumplings was one such recipe I am thankful for. My Nanny grew up in Missouri and was an excellent cook (pointing arrow). When my mother gave me this recipe, she wasn't precise. Mix the flour and salt, start with about 1 tablespoon of shortening. Add in a little water at a time until you have a very stiff dough. As if there isn't enough carbs here already, sometimes my mom would serve this on top of mashed potatoes. The key is to roll that dough out super thin.

Provided by Sherry Blizzard @akflurry

Categories Chicken

Number Of Ingredients 4

Ingredients

3 cup(s) flour
2 teaspoon(s) salt
- little bit...shortening i used 1 tbsp
- water (i used maybe 1/2 cup...maybe more)

Steps:

Knead to make a tough dough. (Like really tough)
Roll out VERY thin. Cut into long strips. Pinch off bite-sized pieces into your hot, bubbly chicken broth/stock. (Yes, you cooked your chicken already and it was happily deboned and cut into nice chunks) and is waiting patiently to be added back in the broth.
Cook until done (the longer they simmer, the softer the dumpling). Keep taste testing to get the firmnes/softness you prefer. Add in your chicken and serve.

NANNY'S CHICKEN AND DUMPLINGS

Nanny's Chicken and Dumplings image

Good food is not hard to find. Just look around at the wonderful cooks in your life and remember the love that went from their hands in preparing a dish meant to enrich, fill, and please you. My Nanny was from Missouri. She perfected many dishes and this is one of them. If you are afraid of trying dumplings...substitute with...

Provided by Sherry Blizzard

Categories Chicken

Time 2h20m

Number Of Ingredients 16

Ingredients

4-5 lb chicken, cut up
water to cover chicken
SEASONING:
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
1 tsp thyme
1/2 tsp sweet marjoram
3/4 Tbsp salt
1 tsp pepper (use more at the end to finish)
THE PROCESS:
2 dash(es) grapeseed oil (glugs)
32 oz chicken stock
FINAL THOUGHTS:
1 stick butter
water

Steps:

1. Put 2 glugs of olive oil in the IP, set to saute. Allow to heat and add a few chicken pieces at a time to brown slightly. Remove to a side dish/bowl. Shut off IP
2. Add chicken broth and scrape the fonds off the bottom. Add in chicken pieces (big ones on the bottom). Cover with enough water to cover the chicken. Add spices/herbs and stir.
3. Set IP for 30 minutes pressure. Natural release, remove chicken pieces with a slotted spoon to a bowl. Allow to cool enough to debone.
4. Taste the broth in the IP after removing chicken. Add more spices/herbs if you need to (you won't). Add 1 stick of butter to the broth and enough water to make a good cooking broth for the dumplings to cook.
5. See the recipe for Nanny's Dumplings to complete this dish. I cook the dumplings in the broth FIRST....then add in the cooked chicken after. We like it more soupy.....my mother always served this over mashed potatoes. Nanny's Dumplings: https://www.justapinch.com/recipes/main-course/chicken/nannys-dumplings.html

THE BEST CHICKEN AND DUMPLINGS

The Best Chicken and Dumplings image

This is pure comfort food at its finest. Tender chunks of chicken and vegetables come together in a creamy, richly-flavored sauce with pillowy dumplings baked right on top. It's hearty but not too heavy and comes together from scratch in about an hour.

Provided by Food Network Kitchen

Categories main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 21

Ingredients

2 tablespoons olive oil
3 medium carrots, halved lengthwise, sliced 1/2 inch thick
2 celery stalks, sliced 1/2 inch thick
1 medium onion, diced
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
1 tablespoon fresh thyme leaves, chopped
1 cup dry white wine
4 tablespoons unsalted butter
1/2 cup all-purpose flour
1/2 cup whole milk
1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
4 1/2 cups homemade chicken stock (see Cook's Note)
1/4 cup fresh flat-leaf parsley leaves, chopped, plus more for serving
1 cup frozen peas
1 3/4 cups all-purpose flour (see Cook's Note)
1 tablespoon baking powder
1 teaspoon garlic salt
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, melted
1 cup whole milk

Steps:

For the chicken: Heat the oil in a large Dutch oven or heavy-bottomed pot with a lid over medium-high heat until shimmering. Add the carrots, celery, onion, 1/2 teaspoon salt and about 10 grinds black pepper and cook, stirring occasionally, until the vegetables just begin to soften but don't take on any color, 4 to 5 minutes.
Stir in the garlic and thyme and cook until fragrant, about 1 minute. Add the wine and simmer until completely evaporated, 4 to 5 minutes. Stir in the butter until completely melted. Sprinkle the flour over the vegetables and stir until it is completely incorporated and a sandy paste forms. Pour in the milk and stir until the flour has been smoothly incorporated into the liquid.
Add the chicken and the chicken stock to the pot and stir to combine. Bring the mixture to a boil then lower the heat to medium-low and simmer until the chicken is cooked through, 15 to 20 minutes. Stir in the parsley and peas and remove from the heat.
For the dumplings: Whisk together the flour, baking powder, garlic salt, 1/2 teaspoon salt and about 10 grinds black pepper in a medium bowl. Stir in the melted butter until just combined, then add the milk and stir until a ball of dough forms.
Use a small ice cream scoop or measuring cup to scoop 10 balls of dough into the pot (about 2 tablespoons each). Cover the pot and simmer over medium-low until the dumplings have puffed up and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Divide among bowls and sprinkle with more parsley.