The Best Chicken & Dumplings (2024)

FAQs

How to keep dumplings from disintegrating in chicken and dumplings? ›

When cooking the dumplings, keep the pot at a gentle simmer. An aggressive simmer or boiling will break them apart. Keep the heat low and keep your pot covered so that they steam.

Use Cornstarch to Thicken Chicken and Dumplings

To give that a little thicker texture we're going to add 1 cup of cool water to 2 tablespoons of cornstarch and stir it up well. Make sure the soup is brought back to a good boil and go ahead and stir in the cornstarch mixture.

You can make a slurry out of flour and cold water, add to the chicken mixture and cook until thickened (you need to cook this to cook the raw taste out of the flour). Alternately, you can make a slurry of cornstarch and cold water and add to the chicken gravy.

A dumpling—in this context—is a biscuit dough, which is a mixture of flour, shortening, and liquid (water, milk, buttermilk, or chicken stock). The dumplings are either rolled out flat, dropped, or formed into a ball.

Cover and simmer until dumplings are cooked through, about 15 minutes. Once you have covered the pan, do not uncover and peek while the dumplings are cooking! In order for the dumplings to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam.

To thicken chicken and dumplings soup (or any soup for that matter), add about 2 to 3 tablespoons of flour to a mixing bowl. Stir in enough cold water to form a thin paste with no lumps when whisked together. Stir in the mixture to the soup to thicken it up slightly.

Just like the differences in how Miah and I were raised, this question is answered depending on your culture and/or preferences. You can make thick, creamy chicken and dumplings or have a thin broth-like texture.

Fortunately, we're here to let you in on a game-changing secret: Water makes a more than acceptable replacement for chicken stock in most soups, stews, sauces, and braises. And in many cases, water actually produces a better-tasting result.

Don't Overwork the Dumpling Dough

Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour. The dough might look a little lumpy, but that's okay! Overworking the dough is one of the easiest ways to end up with tough dumplings.

Most recipes I have seen are a simple mixture of chicken broth, chicken, and flour based dumplings. And while my easy to make recipe certainly includes all of those classic ingredients, I decided kick up the flavor level just a bit with the addition of sauteed onion & garlic and a couple of bay leaves...

Why are my chicken and dumplings watery? ›

Why is my chicken and dumplings watery? If you follow our One-Pot Chicken and Dumplings recipe, the liquid for the chicken and dumplings should be rich and comforting, not watery. Adding too much liquid, whether that is water or broth, is the main reason the dish would be watery.

Traditionally, dumplings are made on the eve of Chinese new year, and a small coin is hidden inside one. Whoever finds the coin is said to have good fortune for the new year! This is particularly the case for 'water dumplings' (水饺) – those boiled in water rather than pan fried.

What are dumplings made of? The dumpling dough is made of three main ingredients: flour, water and salt.

What are the best sides for chicken and dumplings? The ultimate companions range from mashed potatoes to light, crisp salads. Consider fluffy rice, bread variations like garlic bread or dinner rolls, and roasted or steamed vegetables to truly complement your creamy chicken and dumplings feast.

As you fold your dumplings, keep them covered with a slightly damp kitchen towel. This prevents the dumplings from drying out (dry skins can split when cooked). Making fresh dumpling wrappers isn't hard when you have Hetty McKinnon to guide you. (But we won't tell if you use store-bought.)

Making dumplings in advance is an excellent way to have them quickly and conveniently whenever it is time to serve them. If you are making a large batch of dumplings, I recommend freezing them to have a longer shelf life. Freezing makes it last long for a few months, depending on the filling and how fresh it is made.

A wet towel will only work to a degree. If the filled dumplings dry out slightly, it's not too critical (note that I wrote slightly), so temporarily covering them with a humid towel or putting them in a sealed container should suffice, but the wrappers alone will become brittle and unusable.

Simmering broth might not be hot enough to raise the dumpling dough. Remove or tilt the lid after they've cooked so the dumplings don't over-steam and get soggy and dense. At least, that's the way I was taught and dumplings come out fluffy and delicious.