Old-Fashioned Homemade Chicken and Dumplings
This homemade chicken and dumplings recipe has been passed down through generations and brings to mind the old-fashioned flavors of Grandma’s kitchen.
By Yankee Magazine|Feb 07 2022|
Coffee By Design | Portland, Maine
Photo Credit : Katherine KeenanThis version of old-fashioned chicken and dumplings, which we’ve adapted from our friends at The Old Farmer’s Almanac, is a wonderfully efficient way to use a chicken. The whole bird goes into the pot to make the broth, and then the meat is added back in at the end with the dumplings. It’s one of the most satisfying and comforting foods you can make during the cold winter months.
Our readers gave this recipe for old-fashioned chicken and dumplings rave reviews:
“These dumplings taste almost identical to my grandmother’s!”
“My mom and I always go to Cracker Barrel to get old-fashioned chicken and dumplings. Now we won’t have to.”
“I found this recipe a good substitute for my great-grand dad’s recipe”
Looking for something simpler? Learn the easy way to make homemade dumplings.
Yield:
Makes 10 to 12 servings.Ingredients
1 whole 4- to 5-pound chicken
1 medium yellow onion, diced
5 bay leaves
5 tablespoons salted butter
1-1/2 tablespoons table salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
Instructions
Put the chicken into a large soup pot. Add enough water to cover completely, then add onion, bay leaves, butter, salt, and pepper. Cover the pot, set over high heat, and bring to a boil. Reduce heat to low, partially cover, and very gently simmer until the chicken is cooked through, about 1 hour.
When the chicken is done, transfer it to a cutting board, leaving the broth and bay leaves in the pot. When chicken is cool enough to handle, pull the meat from the bone in small pieces and set aside (discard bones, skin, and other waste).
This is too elaborate to be titled
Mother’s Old Fashioned.” I am 50 and am
still using my great grandmother’s
recipe, which is much simpler.
I still use my grandmothers and it is a good deal simpler also…..thanks for the message however I share my recipe for the dumplings….
could you share with me your grandmothers recipe. My husband has been asking for chicken and dumplings and would like to try making it for him. Thank you in advance.
Would it be a problem if I was to ask you for your great grandmothers chicken & dumplings recipe
I found this recipe a good substitute for my great-grand dad’s recipe (I am 71), which used lard (and later shortening) for the dumping dough and a good fat home grown hen needed no additional butter in the broth. This recipe took much less time to make without sacrificing too much of the flavor or texture of our family recipe. A keeper.
This one is quite similar to the one I”ve been using for years.
This was cooked in a crockpot all day.I had to substitute a few ingredients but this was a hit with the guys. I added 1/2 t of rosemary, 1T parsley along with the bay leaves, and also chunks of carrots. The broth was a little thin so I mixed in 3/4 cup of instant potatoes.I used instant biscuit mix and next time I won’t. It was very good!
My mother used lard instead of oil and just before serving used a small can of milk (or cream) and poured it into dumplings, and then sprinkled with black pepper. So creamy and good. That is how my grandfather taught her to make them. She dropped them slowly into the bubbling juice, so they did not stick together.
I found this recipe a few years ago in the Almanac and gave it a try. It turned out so good that I am constantly asked for the recipe. This is a good old fashioned dish which requires lots of cornbread for crumbling in and sopping the plate clean.
If you like chicken and dumplings, this is the best I have ever had…and I am very picky!
Oh my … what great memories. I’m from a Pennsylvania Dutch family, on my Dad’s side, and these were the BEST eats growing up! Our dumplings were peppery, and the chicken was sometimes substituted with a hambone (therefore Hambone Potpie), another of us kids favorites.
This was good, but the dumplings were very heavy.
Great.
Almost as good as Cracker Barrel’s.
I just want to thank you. I remember my mom making this and it was never written down, but you just gave it back. Thanks.
My mom and I always go to Cracker Barrel to get old-fashioned chicken and dumplings. Now we won’t have to. This recipe is very easy to make and tastes delicious.
I would make it again but would add carrots, celery and onion.
Just like my grammy makes!!!
This recipe reminds me of my grandmother’s specialty! It was very easy to prepare and delicious! I varied it a bit to use the turkey that I made yesterday. We saved and used the white and dark meat as well as the “drippings”…It was fantastic! Thank you for this perfect dumpling recipe!
I would tweak this recipe a bit. I like carrot, onions, celery and lots of Italian parsley in it. Also, I found a simpler idea, instead of making the dumplings, I use Kluski Frozen Noodles in mine. They are wide & heavy like homemade
I liked this recipe but prefer my own dumpling mix of 2 cups flour, 2 teaspoons baking powder and 1/2 teaspoon salt, and some parsley – rolled the same way. I add thyme, sage and parsley along with the bay leaves and add a few white potatoes (pared and diced) and cook everything about 25 minutes longer. Heavy dumplings and a stew like broth. This was passed from a Quaker family.
The taste was great but the dumplings were hard and lumpy.
Very similar to what I, my Mom and my Mamaw have made for years but instead of the water, we use our broth.
I love this recipe. It’s almost exactly like my mom and nannies. Of course we never had bay leaves and they used lard for the dumplings. I still make it that way and of course vegetables were NEVER allowed in the chicken and dumplings.
Great with fried corn bread. Almost as good as my Mom’s and Grandma’s used to be.
There’s a much simpler way to make the dumplings. Don’t mix the dough quite as dry, and instead of rolling it out, drop it into the broth using a teaspoon or a very small scoop. The dumplings are fluffier and it doesn’t take nearly as long.
I use the fat from hen instead of oil. Much more flavor. I also add stalks of celery when cooking the chicken. A layer of stalks under most meat acts like a cooking rack and gives a lot of flavor.
My father makes this also and when making the dumplings he covers the pot for 10 minutes and then uncovered for 10 minutes, thus making the dumplings huge!!!
I would call these noodles as it is not what I remember gumplings being like when I was a kid. My mom made chicken and dumplings and they were fluffy mounds of a bready like substance. Times sure have changed if this is what they call dumplings nowadays.
This recipe is what my grandmother and mom made and I still make. Yes it may be different than your recipe, there are a great many recipes that differ depending on where it was created/cooked. I am a Pa. girl and ours was called chicken pot pie and was made with the dough mentioned here.
Reminds me of my childhood except our beloved cook would put the head and feet(skinned first) in the broth. My brother Pat said the prize was when you dipped out a foot with a dumpling in it! The recipe sounds like Aunt Senie’s dumplings and we all looked forward to our meal.
I prefer the heavy flat dumplings over the big fluffy balls full of air. The flats are more like what my grandmother made. She knew that I loved dumplings and pastas over any other accompaniment. This recipe is delicious, however, I do use fewer bay leaves.
This is very close to what my grandmom and mom made – love it! We always, always rolled out and cut the dumplings . . . like them so much better than just doing spoonfuls. Only difference is we always cube up a couple of potatoes to thicken up the soup.
I’m with Ms. Beuleh, the “dumplings” I always knew were fluffy, bready and light, either big ones floating on top, like my New England grandmother’s, or smaller round ones from my aunt-in-law from southwest Virginia. I always ask now if I order them at a family-style restaurant, just so I can get prepared. One trick my mom had was to lay a large kitchen towel over the pot, then the lid, after putting the dumplings in.
What is the purpose of the kitcchen towel?
The towel prevents the dumplings from boiling over so easily as dumpling are most often prone to do.
great recipe, but as others mentioned carrots, celery, parsley and a little cream or milk in the broth goes well and if having chicken should always have a little tyme.
I love adding vegetables too. Carrots, onion, celery, and even the flower ends of broccoli! Flower ends of the broccoli make a very flavorful seasoning. It was a very tasty accident for me the very first time. You would be very surprised! When the kids are sick, this fixes them right up!
I agree – You can’t beat Cracker Barrel’s chicken and dumplings. They have a great flavor and texture.
However, I don’t add bay leaves to my dumplings and I do use Crisco – lard was definitely the tastiest back in the day. No carrots or other stuff. A big fat hen is best – no butter needed as has already been noted. Different ingredients are ok if they are liked but it doesn’t add up to our “old fashioned chicken and dumplings”.
very very good all of the ways are very good i guess it matters where u are from or where the person is from that first handed down the recipe. dumplings can be put back in fridge and allowed to get cold or freeze before putting back in pot this helps them to stay flat if that is what u like and sometimes i even re roll mine out of fridge when i want them flat Shortcuts are good you can also find already made dumpling in the bread section of your store, one name brand is Ann’s homemade dumpling or ask the the person who orders at your store if they can get them for you, they are really good when i don’t feel like the long process, my friend rolls out butter me not can rolls and they are very good also what ever you use this is a great recipe thank u for sharing.
Do you use all purpose or self rising flour?
Hi Rebecca. Unless otherwise noted, all of our recipes call for all-purpose flour.
Wow,the comments are even better than the recipe! Learned a lot!
Umm,what is moderation?
Didn’t have my Mother’s recipe on hand so the title of this one lured me in. I made it with my 14 year old son and it was simple enough to make it a nice experience. It turned out very good.
The next time you try this recipe….if you make adjustments in your dough…ex: do not make them so thick…you may enjoy them better.
Sounds great and will try it. My mom would also make her dumplings with self rising flour which supplemented the flat taste of the plain flour and thickened the broth.
DIDO on the broth i’m from a family of deep southern back ground and mom,aunts and grandmother only used broth, flour, eggs,salt pepper and of course the chicken and I agree free range are the best tasting chickens I’ve ever had. and don’t play with the dough that’s what makes it tough. and it has to been rolled out about 1/4 of a inch thick.dropping noodles in boiling broth one at a time and ADD deboned chicken after noodles are tender. that’s it enjoy.
These dumplings taste almost identical to my grandmother’s! I made them one week, and the next week we all went to Cracker Barrel. My son ordered the chicken and dumplings from there and they weren’t nearly as good as this recipe. This is most definitely a keeper, and anytime I buy a whole chicken at the store, the whole family starts asking when I’m making them. I don’t change a thing with the recipe and it comes out absolutely perfect.
We always called flat dumplings “popeye” when I was little When I grew up I realized they were saying “potpie” LOL
This was my first time making chicken and dumplings and it came out great thanks for the recipe….
My grandmother and I didn’t talk much to each other growing up; but the one thing we had in common was her chicken and dumplings. — Loved her chicken and dumplings! It was the only thing that brought us together and finally form a bond. I followed the recipe and used all scratch ingredients (never saw a box of Bisquick in her kitchen) OMG it worked! I made my grandmother’s chicken and dumplings I haven’t had for the last 55 years! They were delicious! Thank you so much!
Diane age 70
Made the dumplings tonight, and they were very good. I did add a few stalks of chopped celery and 2 chopped carrots to the boiling chicken to add some additional flavor to the broth. I also used 4 chicken breasts instead of a fryer chicken.
I basically do it the same way, I make a chicken stock with water, the chicken, one onion, carrots, celery, garlic, fresh parsley and salt. Simmer until meat is tender and broth delicious with nutrients. Then I take out the chicken, cool and discard skin and bones, and finger shred the meat. I strain the broth and discard the vegetables. Then the broth is perfect for cooking the homemade rolled out dumplings. Perfect comfort food on a cold night!
This is how my husband makes them and his momma taught him.He is 83 now and she went by covered wagon from Montana where she was born to Tenn….He ,my husband is related to Daniel Boone who I am sure made it the same…..didn’t roll the “noodle” just dropped the mixture into the delicious broth. sometimes he does add carrots,onions,celery or parsley but if he doesn’t have them then nope they don’t go in….
So did my family call it Popeye. I thought it was a family thing.
My Moma and my Granny always used lard.
Never did u put vegetables in with chicken and dumplings. To my family that was stew not chicken and dumplings. It was kinda like a crime in the kitchen. Lo
I’m with you,Marsha. My Mom was from Georgia and she said putting veggies in Chicken broth was Chicken Soup, not Chicken and Dumplings. I agree. This recipe is wonderful!
I’m with you on the no vegetables. I’m from Mississippi and when we see people do this we say, “We’re making chicken and dumplings, not chicken pot pie.” Also I noticed this recipe didn’t add milk at the end, making it look more like chicken soup.
Could you share your dumpling recipe? My father passed away and the dumpling ingredients went with him. He made his with salt pork, and then he went with beef. His recipe was simple made from scratch
thank you
That is the one i think dad used, but he did not use lard or any type of grease. He used the broth and little bits of the meat.
I have been cooking most of my life and I have made lots of dumplings and this recipe is almost the same as I make except I do like to add some sage to mine dumplings adds lots of flavor to them and I use broth in stead of water . roll them out and roll them thin they cook faster and the flavor goes into the dumpling . can also use poultry seasoning. love this recipe thanks for sharing . this is what I call Home made !!!
I am just trying this method of dumpling. My mom always used Bisquick for the dumplings and put them in via spoon into the broth. I didn’t have Crisco but I did have some lard in the fridge so went that way instead. I only used breasts as that’s what we prefer. Added celery, onion and a carrot for color.
Oh yes, I agree fried cornbread is the best!
This was excellent, first time I’ve made Chicken and Dumpings and my wife loved it which is a big complement since her family is known for this dish.
This favoured recipe is called Chicken and Sliders back home in Ontario,Canada, across from the river from Detroit. The French made this, so I learned from my Mother in Law. My husband likes the dumplings dropped off the spoon and fluffy, but the kids and I prefer the rolled out noodle. I use butter, I think my MIL used lard. This has often been the Birthday Dinner in our family. We add the bay leaf, the celery and the carrots into broth.
I do not like Cracker Barrel..their dumping’s are too thick
If you don’t like the thickness of the dumplings (sometimes I want/need something lighter) I suggest getting be homemade Amish egg noodles. They are not plain like the other egg noodles. And very much like a lighter form of the dumplings. And if you still want a little bit of the creaminess that the dumplings normally provide I add a can of cream of chicken soup. It will still be just as wonderful!
Never used all the spices..use self rising flour..cooked the hen in a pressure cooker..with butter not margarine the skin and bones are taken out..then add some more butter in the broth..roll out dumplings and drop in..add creme or vap milk. Cook in oven until the top is brown…i hope they have dumplings in Heaven,
I made this recipe for the first time and used your tip for canned milk plus the one that added mashed potato flakes for thickness and it was the best
I am looking for the old fashioned, not so elaborate chicken and dumplings recipe. My grandmother use to make it when I was little but no one ever thought to get the recipe. She passed away in 1996 and I’m looking for one that resembles what I remember.
ok to first start off ,i am a 55 yr old man who has been very sick for the past yr. or so. so I’ve been laying here dozing off when all of a sudden my grandmothers chicken and dumplings pops to mind. Now as I and my 4 brothers remember it was made with some kind of egg batter that she lovenly scooped bit by bit into her broth. every morsel was dipped into the broth until it came off the spoon it took her several hours and even more yelling at us kids to stay away from it. wow the greatest memories of my grandmother that have crossed my mind except the homemade western shirts she made for all us kids. oh yeah 1 other fond memory was the toothpick/styrophone x-mas dec. so could someone of you older generation pls set me on the right path as to where I can taste the meal of my youth again
My mother made homemade German noodles. She woul flour eggs and water. Then role them out and drop in boiling Ayer and then add ketchup. We loved them. We didn’t always have chicken. I still make them .
oh by the way I still have pics. of my brothers and I in the shirts she made
Hi Misty,
We have an easy chicken and dumplings recipe that may be similar to the one you are seeking.
yankeemagazine.com/recipe/easy-homemade-chicken-dumplings
Never, ever heard of noodles in this dish!! I prefer plain, good old-fashioned
To savor the broth, the dumplings, the chicken. If You want stew; make stew!
Grew up with it in Vt. Grammy simmered chicken on back of kitchen stove.
Pepere had just chopped the head off with all us grandkids watching it run
Around headless afterwards!
Fond memories and best comfort food ever! Thanks for the memories!
This is how my dad made them too. From scratch. I cheat and use jiffy mix, but only because I did not know how to make them a.love them with butter.
I put the dumplings in the crockpot instead and it turned out so much better !!!
Well I tried this recipe and I must say it didn’t take long at all and I found it simple. It was my first time making dumplings and it turned out awsome. Still have much to learn.
Here is my mothers recipe. From the piney woods of East Texas.
Dumplings
Ingredients
½ cup milk
1 egg
1 teaspoon baking powder
½ teaspoon salt
2 tablespoon vegetable oil
1 to 1 ½ cups flour
Instructions
Combine flour, baking powder, vegetable oil, and salt in a bowl. Stir in milk and egg. Turn dough out onto a lightly floured surface. Roll to ⅛-inch thickness; cut into 1-inch pieces.
Drop dumplings, a few at a time, into simmering broth, stirring gently. Cover and simmer, stirring often, 25 minutes.
From: Maurine Tomlinson
Your dumpling recipe gave the whole dish the right creaminess. Thank your mama for us all.
Thats exactly what I was thinking! Way to much. Be interested in hearing ur recipe plz 🙂
this is just like my grandma nonnie used to make. i remember visiting her house in west virginia many times and seeing these dumplings spread out on newspaper all over the kitchen resting while the chicken cooked in the pressure cooker. i don’t understand how anyone can call it complicated, that’s crazy. it’s like 5 ingredients. yes it’s another step more than making drop biscuits, but some of us really dislike those fluffy things and prefer these heavier dumplings. these are hound-eared and the drop ones are a completely different style–there is no comparison. my mom always makes the drop biscuits because they’re easier but we all preferred nonnie’s hound-eared dumplings.
Was your grandma’s name Nonnie? My kids call my mom Nonnie (I was told it is grandma in Italian)
I used your mom’s recipe for dumplings and it was EXCELLENT!! I will treasure this recipe !! Look no further people this is it!!
Oh my gosh my Grandmother’s name was Tomlinson
I’ve loved reading all the comments here! So many different versions of a classic comfort food!
My Mamaw, from Eastern KY, rolled her dumplings out and cut them into 2″x3″ pieces and loaded up our hands with them and we dropped them into the boiling broth. When I was little and she still kept chickens, everything but the head and feathers went into the pot! It was really gross trying to find the dumplings among the various bones and other parts, but the dumplings were so tender and tasty. After my Mamaw stopped cooking, my Aunt Jane made the dumplings, without the whole chicken! Cracker Barrel’s recipe comes closest to my Aunt Jane’s recipe, although, she added thyme, sage or poultry seasoning to the broth, and never any vegetables.
I tried to make another internet recipe for chicken & dumplings-what a joke! It turned out nothing like I expected! I made drop dumplings and covered the pot. What I found when I removed the lid was not what it should have been-fluffy dumplings. I had creamy chicken soup. The dumplings completely fell apart, but thickened the “soup”. It tasted good ,but wasn’t what I was looking for.
I wish I had found this recipe sooner, instead of the other!! Now, I can’t wait to make this. My 90 yr. old dad consulted on the other recipe, and though it tasted good, it wasn’t like his mother’s!!
Sounds just like my Mom’s recipe for what we called “pot pie.” Mmmmmmm!
This recipe was well received by the family. Thank you for sharing. Growing up, my neighbor down the street would make chicken and dumplings, and I considered myself lucky when I happened to be there when Mrs. Miget was making it a AND she would invite us to have a bowl, as it was not part of my parents’ recipe collection. This recipe reminds me of Mrs Miget and her chicken and dumplings and the good times. Thanks again.
Thank you for the free recipes, I enjoyed reading them.
Country Cupboard in Lewisburg, PA, on Wednesday’s, is the best place to get
Chicken Potpie (dumplings) You won’t find a better place to eat them.
I’ve made dumplings many ways, but I really like this recipe the best. The dough easily rolls out nice and thin—I had to add a little more flour to my dough ball to get it the correct consistency, but it’s just matter of tweaking. Thanks so much for this good recipe—I’ll be keeping this one!
My mother made 2 types of dumplings. She made the rolled kind and the fluffy ones dropped on top. She also added a couple of potatoes and a small amount of carrot slices. She refered to it as chicken stew rather than chicken and dumplings. But it was chicken and dumplings. she used chicken breasts and removed the skin and bones before adding the other ingredients.
This is exactly how my mom made it and I still do so often, but always with the fat, fluffy dumplings and always the Summer Savory seasoning.
These are the kind my mother used to make. She doesnt anymore says theyre too much work. Guess i need to try
Just like my mother’s! Only difference is I add 1 chopped up boiled egg to the broth right before I put in the dumplings. The egg adds a richness to the broth. Loved the brush up on this recipe.
My wife has the flu but wasn’t enthusiastic about the idea of chicken noodle soup so I decided to go with this chicken and dumpling recipe. My is originally from Romania and has somehow never tasted this dish! She absolutely loved it as did I, the toddler and the pup! Great recipe! Thank you!
We like the Bisquick recipe (it may still be printed on the box, not sure). Use boneless, skinless chicken thighs and breasts and low sodium chicken broth. Much easier, less messy, not thick and doughy, and the same old fashioned flavor. Yum!
No comment
Bisquick… seriously? lol
Yes!
Exactly! Fluffy moist but still dry on the inside- not slick. Grew up in MA & that’s the only dumpling we knew
Could someone pls share their recipe for the soft spoon dropped kind of dumplings you cook on top.
I use Bavarian Potato Dumpling Mix by Knorr / Panni, which you’ll find in the instant potato section of some supermarkets. I make smaller 1″ balls. So good.
Good homemade dumplings
1 1/2 cups flour
3 tablespoons baking powder
3tablespoons shortening
2/3 cup milk or a little more
11/2 teaspoons sugar(optional)
Blend all ingredients together with a flour. Then add flour
They will rise high so give them room in the pot. Also put the pot lid on and do not lift for 15 mins!!
I stopped making dumplings when I discovered Auntie Anne’s frozen dumplings. I add diced carrot, celery, onion and frozen peas. Delicious and easy
Aren’t these really noodles??? These are similar to the Amish “dumpling” recipes I have seen. However, like others, here in New England, when my mother and grandmother made chicken and dumplings or added dumplings to any stew, it was always the “drop by the teaspoonful” type. Just love those.
I was taught to make dumplings ‘drop by spoon’ type. My family loves them that way.
Followed this recipe exactly (which I never do) and it was absolutely perfect. Just like my grandma’s chicken and dumplings from Louisiana. So happy to have found it. Soooo good!
My French grandmother used to make chicken & dumplings. All of us kids used to love her way of doing it. She would simmer chicken parts in water with chopped celery, onions, carrots, salt, pepper and a small amount of Summer savory . She grew Summer savory in her garden and dried for year round use in chicken dishes.
I’m from Virginia- the Williamsburg cookbook or the recipe online from this classic cookbook is similar to your French grandmothers method. I have made this recipe ( from the chopped celery, carrots, onions etc) and the broth is very tasty and slightly thick , as it incorporates cream etc.- my dumplings … also from the same cookbook, always are light and fluffy… larger than a golf ball… it’s our fav comfort food … the main difference is we simmer the chicken low and slow… in the seasoned broth and it sometimes will take longer with the Virginia method.
Cathy, I bought the Williamsburg cookbook on my honeymoon 42 years ago and still use it. I never need another apple pie recipe since the recipe in there is so good.
My relatives were from Lock Haven, PA. One of our family’s favorite dishes was “pot pie.” It sounds very similar to this recipe. My sisters and I would always invite the “current” boyfriend for dinner, especially when my Mom was making pot pie. It was sort of a litmus test. If they passed that, it was good. ????. Mom would cut the dough into squares and drop them into the pot of simmering liquid. Seeing this recipe brings back so many wonderful memories. I will definitely save this. Thank you for sharing this recipe and all of the helpful and wonderful comments and suggestions.
Made my wife this dish, mid 70′ s…w/bisquick, must admit. Will try this recipe, sounds like fluffier/tastier dumplings for sure.
Bisquick dumplings ALL THE WAY!!! My family is from Connecticut, and that’s the only way they taste right. (the others are just thick noodles – nasty)
All of my dumplings are always BISQUICK and nothing else.
I always use BUTTER instead of oil as it makes the dumpling taste better. And, I always add 1/2 egg to make a bit of chewiness to the dumpling because sometimes the dumpling falls apart. 1/2 beaten egg prevents this.
I agree! Dumplings are basically dropped biscuits. I love them so much. And I make my chicken pie in a similar method. I boil 2 large roasters or 1 large Capon (I prefer the capon…better flavor) until the meat falls off the bones. I remove the skin and bones and put it in a large rectangular baking pan. Leave the meat in large pieces. Do not mince it! Salt and pepper and sprinkle with Bell’s seasoning. Mix it well. Drain the broth from the boil into a sauce pan and mske a gravy using flour and water. Season with a little salt and more pepper. Becareful not to make it too salty. Pour tye gravy over the chicken and put it in an oven set on 500f! Bring to a boil. Meanwhile, mix up a batch of biscuits and roll them out and cut eith a round cutter. (I have used both biscuit mix or from scratch! Careful pull the shelf out of the oven part way and lay the biscuits on top. Put back in oven and turn heat down to 350F. Bake until the biscuits are nearly done. Pull back out and brush with melted butter and return until browned! That’s it…absolutely no vegetables or fillers in it! This recipe was taught to our local Methodist Men by a lady who was almost 100…about 69 years ago. Our church had burned and we had to rebuild. Between the chicken pie suppers and the monthly baked bean suppers, we paid it off in 25 years!
I followed this recipe exactly and the dough was WAY to wet! I had to ADD flour to make it rollable4
This was a wonderfully delicious recipe. My father’s mother used to make this, as she was Portuguese and from Fall River, MA, but married my grandfather who was Amish and from Lancaster, PA. It tastes JUST like her recipe and brings back yummy memories of many days past. Thank you for sharing!
hi,enjoyed all the,comments.I would consider not using 3 Tbs. Of baking powsee in Sandra ‘s recipe from 2019,way too much for 1 1/2 flour ratio,maybe 1 teaspoon 2 at most or will taste better…great recipe ,as ate all others by Yankee.Very good on s cold winter night,when sick or just need some comfort food!
Greg Buchold: My Hungarian grandmother used to make these chewy drop dumplings.
Ingredients:
3 eggs beaten,
3 cu flour,
1 tsp salt,
1/2 cup water,
1-3 oz pkg of cream cheese at room temperature
Instructions:
Mix all ingredients except cream cheese with a spoon. Dough should be soft. Add water as necessary. Work the softened cream cheese into the dough. Drop 1 tsp sized pieces of dough into boiling salted water. Dumplings should rise to the top when done.
That sounds incredibly delicious!
Bisquick??? lol That’s not home made; it’s not even cooking. That’s like ripping open a package of Pepperidge Farms stuffing mix, adding water and declaring that you made stuffing.
That’s kind of snobby. We learned how to make a homemade baking mix in home ec class that was basically Bisquick. Whether you use Bisquick or measure out the ingredients yourself, you are still making the dumplings.
I bet they didn’t have you put distilled monoglycerides or diacetyl tartaric acid ester of mono- and diglycerides in that home made baking mix. But those are two of the ingredients in Bisquick.
Whoa, that’s (holier than thou) judgemental and a little nasty. (And I dont even make boxed pancakes or keep white sugar in the house.) If you like bisquick, God bless you for cooking, I’m sure you are.a very good.cook and your dumplings are delish and nutrish#
Absolutely! No room for snobs in my kitchen….
I was also from Fall River, MA and this recipe is universal
I like gummy dumplings as opposed to those fluffy breadballs that most recipes produce. When I saw the relatively small amount of baking powder in this recipe I thought they would be good. They were not. They were pretty much tasteless and were quite raw after 20 minutes. I sug gest doubling the amount of salt and cooking them for 20 minutes with the cover on, not off. The Fannie Farmer cookbook has a good chicken and dumplings recipe that works well for me as long as I cut the baking powder quantity in half.
After I discovered the recipe from this site, it has been my go-to for a couple of years now. We really love it! I swap 1/2 the veg. oil for olive oil and it adds a lot of flavor. (I also tried ALL olive oil, but that was toooo much ‘flavor’!)
Did you forget the carrots? I always add celery too
I was thinking the same thing…the soup in the photo has both carrots and celery, but neither are included in the recipe…
A Mirapoix is needed here, as in most soups and recipes. I see carrots ???? in the photo, not in the recipe.
All the recipes sound so good,
I’m not sure which version to try!