What better way to celebrate my 200th blog post than with some homemade chicken and dumplings? This recipe was soooo gooood. I've always been afraid to make my own dumplings because I absolutely loath working with dough of any kind. I suck at it. Plain and simple.
This wasn't nearly as bad as I was expecting it to be though. Sure, I about had a stroke at the huge mess it made with all the flour everywhere, but once I got past that, this was amazingly good for such simple recipe.
Heath had absolutely zero confidence that this would even be edible. He looked at the ingredients, looked at the mess on the counter and said when I was ready to order a pizza, just holler upstairs and he'll call. Whatever. I showed him. He ate two bowls, and there were NO leftovers! A rarity in this house.
The key to these dumpling is flour. Lots and lots of flour. When I first tried rolling the dough, it kept sticking to the rolling pin, even though I had floured the pin. I was pissed. I was ready to just toss the whole damn thing in the trash and yell for that pizza. But then I said screw it, and dumped a whole bunch of flour on top of the dough itself and tried again. Genius! It rolled nice and smooth after that.
Once you get the hang of the whole dough thing, this is pretty simple. I will absolutely be making this again and again. I'm still not 100% ok with the mess (I'm a real stickler for 'clean-as-you-go' cooking), but if you have counter space next to your sink, just prepare them there so you can wipe all that flour into the sink. Love this recipe. Once again, thank you Pinterest!
'Homemade Chicken and Dumplings'
Source: Adapted from Tasty Kitchen
2 cups flour
1/2 teaspoons baking powder
1 pinch salt
2 tablespoons butter
1 cup milk
2 quarts chicken broth
3 cups cooked chicken
(I shredded a pre-cooked store-bought rotisserie)
1. In a large pot bring chicken broth to a boil. While the broth is heating up, prepare the dumplings.
2. In a large bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.
3. Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with (such as a pizza cutter). You may also want to use a small spatula to lift the dumplings off the cutting surface.
4. Place the mixed dough on the floured work surface and sprinkle a generous amount of flour over top the dough ball. Using a heavily floured rolling pin, roll the dough out thin. Dip your cutter in flour and cut the dumplings into 2 inch squares (they don't need to be perfect, or even all the same size).
5. To cook the dumplings, use the floured spatula to lift each one from the work surface. Drop the dumplings one at a time into the boiling chicken broth, stirring while you add them. The extra flour on each dumpling will help thicken the broth.
6. Lower heat to medium and cook for about 15-20 minutes, or until they're no longer doughy. Add the shredded cooked chicken to the pot and cook an additional 5 minutes, or until chicken is heated.