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Author Notes: The recipe is a Staple in my house. I cook it throughout the year, but mostly in the Fall and Winter. It is Texas comfort food and one of the first of many recipes My Mama taught me to prepare. Over the years, I have tweaked a little. And, I've given this recipe away many times. It is rich when Butter and Half and Half is used, but makes your tastes buds do the "snoopy dance"! —TexasKitchenMouse
Makes 3- 4 quarts
- 2 cups flour
- 8 tablespoons Butter or Margarine/ cold, cut into tablespoon sized pieces
- 1 egg
- 1/4 cup Milk or half and half
- Salt to taste
- Pepper to taste
- Lemon Pepper to taste
- 1 3-4 pound fryer chicken or 4 large boneless skinless chicken pieces
- 1 large Carton of Clear Chicken Broth
- Cut up Fryer in four pieces , removing excess skin. If using boneless white skip step. Place in a large Dutch oven, cover with water and boil until done.
- Remove Chicken from Broth and set both aside to cool. Skim fat from Broth. Once cooled, remove skin from Chicken. White meat will not make Broth when boiled so, it will be necessary to buy a large carton of Clear Chicken Broth to add to water. Remove a cup of Broth from boiled fryer and add Carton Broth.
- In a large bowl: Mix flour and Butter/Margarine with pastry cutter or fork until mixture resembles coarse cornmeal. Make well in the middle, add egg cut into dough until well blended. Add enough milk or half and half cutting in with fork until mixture pulls away from sides and forms a ball that is smooth but not sticky. If too sticky, add flour by spoonful until mixture becomes workable. Roll into a ball, let chill while you do the next step.
- Debone chicken pieces. I always get rid of the back pieces as their is not enough meat to fool with. Cut or tear into bite-sized pieces, taking care to watch for bones. Add to Broth mixture, making sure their is at least 2 1/2 quarts of liquid. If not, add water. This does not harm the Broth. Season to taste. Put on medium heat until medium heat until it begins to boil, turn down slightly.
- Remove ball of dough from refrigerator. Dust counter and rolling pin lightly with flour. Remember the rule of sticky dough. But if it starts coming apart, add cold milk by the tablespoon until you can handle it without getting it on your hands. This dough should be like that of a pie. Soft, but pliable and easy to handle. Begin rolling dough into a rectangle. We like our Dumplings real thin, so I always roll mine to 1/8 inch thick. Take a knife, cut through dough lengthwise about two inches apart, then diamond cut it slightly sideways about 1 1/2 inches long. Start adding to boiling chicken and broth. Once all has been added you should have around three quarts or a little more. Turn back up to Medium heat and boil slowly for around thirty minutes, stirring occasionally until dumplings are cooked through. Halfway through you can add a little Half and Half. This ensures a rich broth.
- Once dumplings are cooked, remove from heat, let cool slightly and serve. Refrigerate all leftovers.