Lawrence Welk's Chicken N Dumplings

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1hr 15mins

Ingredients Nutrition


  1. Wash and pat dry chicken.
  2. Place the chicken in a large pot, cover with water and bring.
  3. to a boil.
  4. Simmer gently until chicken is tender.
  5. Remove from pot and set aside to cool.
  6. Add vegetables to brothand simmer.
  7. about 30 minutes. remove from heat.
  8. In a saucepan, melt butter, then beat in flour.
  9. Cook stock for 5 minutes, then add sherry and a pinch of Accent,
  10. salt to taste.
  11. While stock is cooking, remove skin from chicken and bones.
  12. set aside meat.
  13. Dumplings:
  14. I a large bowl add the flour, baking powder Cut in the shortening and mix until mixture looks like cornmeal.
  15. Stir in milk.
  16. Put about 1/2 inch of water in pan with a wire rack that stands 2 or 3 inches above the waterline.
  17. Cover rack with lightly oiled waxed paper, oiley side up.
  18. When water is boiling, gently drop.
  19. dumpling mixture from a tablespoon onto waxed paper, leaving room between dumplings for growth.
  20. Steam 8 minutes uncovered, then cover and steam about 7 more minutes.
  21. Place chicken in casserole.
  22. dish and lay dumplings on top. Cover with stock.

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