Chicken and Drop Dumplings

By Tracy

4 Person

40 Minutes

0 Calories

Chicken and Lighter-Than-Air Drop Dumplings! A labor of love. Childhood comfort food at its finest. The ideal weekend dinner on a brisk winter's day. Served with buttery mashed potatoes ... best comfort food ever. While dumplings are cooking, it may be necessary to move them around a little with a spoon to allow some of the gravy to bubble up through the dumplings. This ensures that the dumplings do not form into one large mass while cooking and, also, allows for gravy/broth to coat some of the dumplings a bit - especially on the sides.

Ingredients

3/4 cup buttermilk
1/4 tsp. pepper
3 tbsp. shortening
1/2 tsp. salt
1 tsp. baking soda
1 tbsp. baking powder
2 cups all-purpose flour
1 tbsp. water
1 tbsp. cornstarch
3 cups cooked, shredded chicken
8 cups chicken stock

Method

01

In a large stockpot set over medium-high heat, heat the stock until simmering. Add in shredded chicken.
02

Mix together the cornstarch and cold water in a small bowl until no lumps remain. To slightly thicken the broth, slowly drizzle in the cornstarch "slurry" to the stock/chicken while stirring briskly. (Thickening should happen within a few minutes.)
03

Check for seasoning. Add salt and pepper as desired. Meanwhile, combine the flour, baking powder, baking soda and salt in a medium bowl. Cut in the shortening. Stir in the buttermilk until the dough just comes together. Do not overwork the dough.
04

Drop dough into the simmering stock by the spoonful. Lid and reduce heat to low. Cook for 10 minutes. Remove lid and cook for about 10 additional minutes or until dumplings are "set." Turn off heat and allow chicken and dumplings to rest for 10 minutes prior to serving.

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Chicken and Drop Dumplings

4.5

( By Tracy )

01 Information

Grade medium
Serving 4 servings
Prep Time 10 Mins
Cook Time 30 Mins
Total Time 40 Mins

02 Ingredients

3/4 cup buttermilk

1/4 tsp. pepper

3 tbsp. shortening

1/2 tsp. salt

1 tsp. baking soda

1 tbsp. baking powder

2 cups all-purpose flour

1 tbsp. water

1 tbsp. cornstarch

3 cups cooked, shredded chicken

8 cups chicken stock

03 Method

Step 1

In a large stockpot set over medium-high heat, heat the stock until simmering. Add in shredded chicken.

Step 2

Mix together the cornstarch and cold water in a small bowl until no lumps remain. To slightly thicken the broth, slowly drizzle in the cornstarch "slurry" to the stock/chicken while stirring briskly. (Thickening should happen within a few minutes.)

Step 3

Check for seasoning. Add salt and pepper as desired. Meanwhile, combine the flour, baking powder, baking soda and salt in a medium bowl. Cut in the shortening. Stir in the buttermilk until the dough just comes together. Do not overwork the dough.

Step 4

Drop dough into the simmering stock by the spoonful. Lid and reduce heat to low. Cook for 10 minutes. Remove lid and cook for about 10 additional minutes or until dumplings are "set." Turn off heat and allow chicken and dumplings to rest for 10 minutes prior to serving.

04 Author

Tracy

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