Chicken 'n Dumplings? A dupe request I know, but I have a birthday next week, and a twin,

[pinto]

would like to have her and her husband over for a long ago dish. We were born in TX, had a family friend that made dumplings that were incredible. Thought it would be kinda neat to make them for my sis.

[pinto]

1. So I plan to make a light dough, drop in boiling chicken stock, right?

[Longhorn]

2. That's how my mother always made them.

But she was from Indiana. ;) She's lived in Texas for 37 years, though, if that helps!

Actually, she usually made them with navy beans so they boiled on the top of the bean soup. I need to go visit her and ask her to make them again! :hi:

[Warpy]

4. You might want to flavor that dough a little

I found that some finely chopped fresh parsley and fresh black pepper did the trick. Use less than you think it needs, a light hand is essential.

Dumplings are just a loose baking powder dough. Don't overwork it and you won't end up with chicken flavored bullets.

[pinto]

6. LOL. Thanks. Bombs have been my experience.

[grasswire]

3. first, I would ask what kind of dumplings you remember fondly..

...were they more like fat noodly things? Or were they very light and fluffy balls? In the gravy? Or no gravy on them?

When we know that, we'll have an idea what kind of dough/batter you're thinking about.

[pinto]

5. Light and fluffy, cooked in the broth with the chicken.

[Dora]

7. Don't lift the lid while the dumplings are cooking.

Keep it at a simmer after dropping your dough in the liquid, then put a lid on it and leave it alone so the dumplings will bake.

[pinto]

8. Thanks all. I think I've got the picture. A light hand, some seasoning, benign neglect on the boil.

I'll let you all know how it comes out.

[sandnsea]

9. These take a wet dough

This is my mother's recipe for the big round fluffy dumplings, not the browned biscuit type. Be sure your baking powder is fresh. Now here's a weird thing, like me and roast and electric skillets. My dumplings come out the absolute best in a revere ware style aluminum dutch oven. I have a couple of heavier pots, and a stock size pot, and it just doesn't work as well. I've even tried measuring the water in the aluminum pot, nope, that's not it either. You can do a chicken and a half in the revere ware size pot. Your flavoring should come from cooking the chicken.

1 cup all-purpose flour
2 teaspoons baking powder
1/2 to 1 teaspoon salt
1 tablespoon oil
1/3 - 1/2 cup milk

10 minutes lid on, 10 minutes lid off. If you're doing this right, it should boil over and make a mess of your stove. These will burn, watch closely.

This would serve, well, me. Seriously, you will want to double it, at least. I could eat dumplings until I have to be pulled from the table.

[Blue Gardener]

10. I remember my Mom using Jiffy Mix

Which is the cheaper version of Bisquick. She had a lot of mouths to feed and really had to stretch a dollar. I recall her cautioning us kids to not lift the lid until the dumplings were done! Anyway, the dumplings were very light and fluffy.