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#BLACK SOUTHERN CHICKEN AND DUMPLINGS HOW TO#
#BLACK SOUTHERN CHICKEN AND DUMPLINGS SKIN#

Roll the dough twice as thin as you want the cooked dumplings to be.Adding chicken broth directly to the dough gives it all the richness it needs. Lots of dumpling recipes call for an egg. Don’t add an egg to this recipe! You don’t need it.However, it is a very forgiving dough, due to the sour cream.

There’s really no need to knead this dough much. This helps to keep the broth from boiling over the top. One thing that helps is to rub butter or solid shortening around the rib of the pot. To cook the dumplings, you need to cover the pot with a lid, barely cracking the lid.

First things first…use a tall pot when making dumplings or they WILL boil over.

More tips for perfect no fail flat dumplings Even if you overcook these dumplings, they will still be tender if you roll them thin as suggested. Sour cream! That’s right, sour cream is the secret ingredient to these super tender dumplings. To achieve this add some rich broth to the dumpling dough.Īre you ready for me to reveal my secret ingredient that makes these dumplings super tender no matter what? Okay…time to reveal my secret ingredient. Don’t just rely on the broth they cook in to give them flavor.

Next, you want to make sure that your dumplings are infused with flavor themselves.

I cover the chicken and set is aside while I make the dumplings. Once the chicken is cooked I cool the chicken, remove the skins and de-bone the chicken. As you can see in the picture above, the broth is very rich. I add a couple of chicken bouillon cubes and salt and pepper. I cook several thighs (skin on) in a large pot. The thigh produces more flavor than any part of the chicken. Start by picking the right part of the chicken to make your broth.Right? On the other hand, you don’t want to have a good broth and a dumpling that has no flavor. You don’t want to waste your time making a delicious dumpling if you don’t have a good broth to cook it in.

#BLACK SOUTHERN CHICKEN AND DUMPLINGS HOW TO#

Okay, now it’s time to share with you, how to make perfect and easy no-fail flat dumplings that are soft and tender and full of flavor…and oh yes, perfect every time! Let’s talk about perfect flavor! In fact, you will turn out the most tender, soft, and flavorful dumplings ever! I promise!! I’ve been making these dumplings for decades, and they’re my favorite go to recipe. You have my word that you cannot flop this recipe. If you think for a second that you can’t make dumplings, you are so wrong. However, I’m reposting it today for two good reasons…I haven’t met a person yet that hasn’t loved these dumplings, and I also wanted to share this recipe with anyone who thinks they can’t make dumplings, because they can! I posted this recipe for Easy No-Fail Flat Dumplings a couple of years ago. You’ll be making a double batch of these yummy dumplings!

Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.These Easy No-Fail Flat Dumplings with Chicken are soft and tender and they have a secret ingredient that makes them perfect every time.

Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added.

To serve, ladle chicken, gravy, and dumplings into warm bowls.

Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.

Gently move the pot in a circular motion so the dumplings become submerged and cook evenly.

Do not stir the chicken once the dumplings have been added.

Pull a piece in half and drop the halves into the simmering soup.

Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.

Let the dough relax for several minutes.

Roll out the dough (it will be firm), working from center to 1/8-inch thick.Dust a good amount of flour onto a clean work surface.Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water.Beginning at the center of the mound, drizzle a small amount of ice water over the flour.To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl.

#BLACK SOUTHERN CHICKEN AND DUMPLINGS SKIN#

Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones.Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes.Add 4 quarts of water and in water and bring to a simmer over medium heat.To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and 1 tsp.House Seasoning is wonderful to spice up any recipe so keep some in your pantry Mix ingredients together and store in an airtight container for up to 6 months Yield 1 1/2 cups.