Sunday, January 10, 2010


Being a Northern girl, chicken & dumplings were not in my cooking vocabulary, but thanks to my husband, I have learned how to cook them pretty good.  I always thought of dumplings as the big puffy ones my mom or grandmother would put in our boiled dinners growing up and when I made these, I thought I did something wrong. Southern dumplings are more of a flat and noodle-like instead of the puffy light ones that I had grown up with.

This is a favorite in our home. Perfect for a cold Winter's night.


1- Large chicken
3-4 boxes chicken broth
3-4 onions, sliced
3 tsp Garlic powder
1 tsp Salt
1 tsp Pepper


2 Cups flour (preferably self rising)
2 egg yolks
1/3 cups vegetable shortening like Crisco
½ cup chicken broth

Put chicken in large pot & cover with chicken broth & water (using 2 boxes of broth) Bring to a boil & then reduce & let simmer for 2-3 hours. Remove chicken from pot carefully and let cool a bit. Remove chicken from the bones & add the chicken back to the pot of broth. Empty the last 2 boxes of broth into the pot and add onions, salt & pepper, & garlic powder. Bring chicken to a slow boil.

To make the dumplings, mix flour, yolks, & shortening. Slowly add the chicken broth. Turn out onto a floured surface & roll dough out to about 1/8”. Cut into squares or use a shaped cookie cutter (to make it fancy). Drop dough into boiling pot & cook for 15 minutes, or until dumplings are firm. Stir once or twice while dumplings are cooking to prevent them from sticking together or burning on the bottom of the pan.

**Short cut:  if you don't want to cook the chicken, or don't have time, buy a precooked chicken or two at the store.**


  1. Best stuff you ever threw down yer neck...
    from Rebop's Daddy!!

  2. This stuff is the bomb diggidy!!!