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“Comfort Food. After years of cheating and using canned biscuits or flour tortillas for the dumplings I finally asked my Sister for her secret to a good tender dumpling. My family loves this recipe and it is a welcome dish at church functions. Try them--enjoy,they are even better left over!”
READY IN:
1hr 20mins
SERVES:
10
YIELD:
1 Dumplings
UNITS:
US

Ingredients Nutrition

Directions

  1. After washing chicken breast, place in a heavy dutch oven with celery, onion, parsley flakes and seasonongs. Cover with water. Bring to a boil, turn down to a simmer, covered for 45 minutes. Leaving the cover on turn the heat off and allow to cool.
  2. After Cooled, remove chicken and cut into bite sized pieces.
  3. Warm the broth, adding the can of cream of chicken soup. As this warms blend with a whisk. Allow this to warm while you make the dumplings.
  4. To a mixing bowl with the whisk attachment add the flour and salt, blend this. Add the shortening, when completely blended change the whisk over to a paddle or beater attachment and add the milk slowly, when your dough is formed remove from the bowl onto a floured board to roll out your dumplings. Roll the dumpling out thin.
  5. With the broth solution at a low boil, I use a pizza cutter to cut my dumplings. Drop the dumpling in the hot solution and sprinkle black pepper over each layer as you place in the pot. Then stir the layer. Continue until all the dumplings are added.
  6. Allow these to simmer covered until tender. 10-15 minutes. Stir your chicken in and turn off the heat. I usually allow this to sit about 30 minutes so the dumplings can continue to absorb the broth.
  7. These will be tender and so good.
  8. The dumplings can be made by hand with a fork to blend the four and shortening and a wooden spoon to mix the dough. I use my kitchenaide mixer.

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