When I hear the words "comfort food," I instantly think dumplings. Growing up, my mom made chicken and dumplings on a fairly regular basis. My mom used a pre-made mix for hers. I loved my mom's dumplings, but that was just it, they weren't hers. I always thought that it was cheating to use a mix for this dinner, delicious, but still cheating. I set out on a mission to find a perfect recipe for fluffy dumplings.
I have tried so many different recipes that I am surprised that my family doesn't hate dumplings by now. I have made doughy ones, sticky ones, "hockey puck" ones, dry ones, and inedible ones. After years of trying to complicate things, because a recipe cannot be good unless it takes a long time to prepare and make (insert sarcasm here), I finally found the perfect fluffy dumpling recipe. It was such a simple recipe that it seemed too good to be true.
Over the past few years, I have found that often the simplest recipes are the best recipes, in my opinion. So if you enjoy fluffy dumplings in your dish, give this dumpling recipe a try and let me know what you think.
|Prep time||Cook time||Ready in||Yields|
5 to 6 large dumplings
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons chicken fat, butter, margarine or oil
- 1/2 cup milk
- First you must have your chicken stock simmering in a large pot, not boiling, just simmering.
- Then mix all of your dry ingredients together.
- Add the fat and the milk and then gently stir. Do not over mix. (The dough will appear dry. The extra flour helps thicken the broth) if you don't want to thicken the broth, just add a bit more milk to the mix.
- Drop by heaping spoonfuls into the simmering liquid.
- Cover with a lid for 10 minutes.
- After 10 minutes, gently flip the dumplings and cover again for 3 more minutes.
- Season to taste.
- Serve hot and enjoy!
See what I mean? Simple! I tried so many recipes before I made these. They are simple, fluffy, and delicious. Just add to your chicken stock and chicken for a quick and easy dinner.
Hint: I like to add a roux to my stock to thicken it up a bit before I add my dumplings.
Katzcradul Shows You How
Larry on March 22, 2020:
Followed instructions too dry, added more milk, for the consistency, i was looking for, compared to using can biscuits as have been done in the past, attempting to watch carb intake.
Kathy johnson on March 21, 2020:
Absolutely delicious this is a keeper I made it tonight
SUNSHYNE (author) from California, US on May 21, 2017:
Lena- thank you so much. I make chicken and dumplings often and these are so delicious. I love mine on a thick sauce rather than just chicken broth, maybe I will write another hub on how I make a roux and add it to the broth to thicken it up. :) Please let me know how your dumplings turn out.
Lena Durante from San Francisco Bay Area on May 19, 2017:
I've had some disastrous dumplings, myself. I'll try your recipe next time; these look really good.