Old-Fashioned Chicken And Slick Dumplings Recipe - Allrecipes.com
Old-Fashioned Chicken And Slick Dumplings Recipe
2 Photos
Old-Fashioned Chicken and Slick Dumplings
Discover how to make Southern-style slick dumplings in comforting chicken soup. See more

Old-Fashioned Chicken And Slick Dumplings

Recipe by  

"Southern comfort!"

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 - 6 servings Change Servings
ADVERTISEMENT

Directions

  1. Place chicken in a large pot. Add salt and pepper, a dash of cayenne, a bay leaf, and a handful of celery tops. Cover with water, and cook until done. Discard bay leaf. Add vegetables, and continue cooking until vegetables are nearly done.
  2. Meanwhile, make the dumplings. Mix together flour, 1/2 teaspoon salt, baking powder, chicken fat. Mix in enough water to make a stiff dough. Divide dough into three parts. Roll out, and cut into squares.
  3. Add 1/3 dumplings to simmering chicken, and cook 5 minutes. Add another third, and cook 5 minutes more. Add the remaining third, and cook 5 minutes longer. Serve.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Most Helpful Positive Review
Jan 09, 2007

Noticed that reviewers used "other than" chicken fat. Here's how to get the chicken fat. De-skin then cut up a whole fryer. Put chicken rub on the pieces put them in the dutch oven along with the veggies. It is going to take 8 cups water to cover. Bring to a boil & reduce to medium-high & put a lid on it. Put chicken rub on the skin and place in a skillet over medium heat. Once the skin starts to sizzle, reduce the heat to a simmer and render out the chicken fat. One chicken skin will produce about 1/4 cup fat. Just right for the recipe. Cut up the depleted skin and feed it to your cat. While the skin is rendering get the dry dumpling mix ready. Remove lid from chicken boil & all 4 more cups of water. It cools the chicken enough to fish out the larger bones with a slotted dipper, but will soon return to a boil. Reduce to a medium-low setting. Mix, roll out, cut up & put dumplings in the pot as per recipe. Found that I had to add a lot of salt at the end of the recipe. The potatoes really suck up the seasoning. I know this sounds like a lot but you might have to put almost 1 TBSP more salt in the mix.

 
Most Helpful Critical Review
Mar 18, 2013

The dumplings totally flopped for me. The recipe wasn't clear enough for a novice. I didn't know if the dumplings should lay on top of the chicken & vegetables, or be submerged. I tried both ways and neither worked.

 
Jul 07, 2003

this recipe was easy and fun - i really liked the way the dumplings turned out and the addition of sweet potatoes. we also used crisco rather than chicken fat in the dumpling mix, and added some chicken broth to the pot to make up for some of the lost chicken flavor.

 
Feb 11, 2004

I left out the sweet potatoes and increased the white potatoes and carrots. (Personal preference) The result tasted like a pot pie that I used to get in a Pennsylvania Dutch restaurant when I was a kid. I've been waiting a long time to find a recipe like this. Thanks.

 
Nov 27, 2008

THIS was how my mom made her dumplings!!! At first the dumplings puffed up and I was afraid they were "the other kind of dumplings", but they cooked for a while longer and became the flat, slick dumplings I ate when growing up. I didn't add any potatoes (the dumplings are enough starch) and thickened the broth after the dumplings cooked to perfection. I also used Bisquick mix instead of the flour, salt, baking powder.

 
Dec 05, 2007

Thank you!!! I've made chicken & dumplings before & wasn't too impressed with the way the dumplings turned out. Too big & doughy. The dumplings in this recipe were just what I was looking for. I did make a few changes to the recipe though. I omitted the sweet potatoes & celery tops. Used chicken stock instead of water & butter flavored Crisco instead of chicken fat. I added some flour & water to the soup to thinken it up. Came out perfect. Will definately mae this again & again & again.

 
Jul 13, 2010

Finally! Someone who knew what I was talking about when using the term "dumpling". I'm from the south and these are the dumplings my mama made, (though not with chicken fat). Brilliant. And the adding at five minute intervals worked great. No stuck together dumplings, and a little break down to create a lovely sauce. Thanks! I'll try the whole recipe next time!

 
Dec 09, 2008

This is really close to what my family called "Putsins". Thank you so much for this recipe since my grandmother passed away before I was old enough to learn it. I'll be making this for dinner tomorrow!

 

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 1146 kcal
  • 57%
  • Carbohydrates
  • 83.4 g
  • 27%
  • Cholesterol
  • 252 mg
  • 84%
  • Fat
  • 51.3 g
  • 79%
  • Fiber
  • 8.9 g
  • 35%
  • Protein
  • 83.3 g
  • 167%
  • Sodium
  • 661 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

 Quick & Easy Grilling
Quick & Easy Grilling

Easy weeknight dinners, ready in a flash.

Fresh Summer Meals
Fresh Summer Meals

Enjoy the bright days of summer with easy recipes.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Old-Fashioned Chicken and Slick Dumplings

Discover how to make Southern-style slick dumplings in comforting chicken soup.

Old-Fashioned Chicken and Noodles

A truly old-fashioned chicken soup with homemade noodles and stock.

Old Fashioned Chicken and Dumplings

See how to make simple, soul-satisfying chicken and dumplings.

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States