2 Simple Tips for Making Perfect Chicken and Dumplings (2024)

FAQs

What is the key to making good dumplings? ›

A pinch of salt seasons the dumplings and enhances the flavors of the other ingredients. Cold butter or margarine is cut into the flour mixture to bind the dry ingredients together. It also keeps the dumplings light and tender. Whole milk helps create a smooth, moist dough.

So that they cook perfectly, the dumplings need to steam, so cover the pot with its lid. Keep the pot at a gentle simmer when cooking the dumplings. An aggressive simmer or boiling will break them apart. Keep the heat low and cover the pot so that they steam.

Don't Overwork the Dumpling Dough

Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour. The dough might look a little lumpy, but that's okay! Overworking the dough is one of the easiest ways to end up with tough dumplings.

Bring the broth to a boil, reduce the heat to a simmer and drop in the dumplings a few at a time, giving them a good stir to prevent sticking together. When all the dumplings have been added, cover the pot and simmer for 20 minutes, stirring occasionally so the dumplings don't stick together.

It's best to have your lid ready: Immediately add about 3 tablespoons of water to the pan, just enough to cover the base of the dumplings, then cover and cook for 3–4 minutes, or until the water has evaporated.

Often they burst during cooking because they have too much filling for the amount of dough. Some doughs are too dry, so the dumplings won't stay sealed. Others can be too wet and sticky and end up tearing. If the filling isn't cohesive enough, it will tumble out when you bite into it.

You can also try adding ¹⁄₂ cup (120 mL) of cold water to the pot after the dumplings rise. Wait for the water to boil and the dumplings to float again. Repeat this until they are cooked through.

Use Cornstarch to Thicken Chicken and Dumplings

To give that a little thicker texture we're going to add 1 cup of cool water to 2 tablespoons of cornstarch and stir it up well. Make sure the soup is brought back to a good boil and go ahead and stir in the cornstarch mixture.

Tip Three: Mix some dried herbs into your dumplings. The first time I made 'em I left out this step and the dumplings were boring. Adding some chopped chives made them delicious. I favor chives, but you can use any herb you prefer.

Cover and simmer until dumplings are cooked through, about 15 minutes. Once you have covered the pan, do not uncover and peek while the dumplings are cooking! In order for the dumplings to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam.

What makes chicken and dumplings tough? ›

The chicken isn't tough/overcooked: It's never brought to a full boil (this is what makes chicken tough). The diced/uncooked chicken is added to the soup just before the dumplings are added and are gently simmered for 15 minutes to allow them to finish cooking.

What are dumplings made of? The dumpling dough is made of three main ingredients: flour, water and salt.

Boiled. Bring a large pot of water to the boil. Add a teaspoon of vegetable oil to stop the dumplings sticking together.

The Four-Pleat

Place the filling in the middle of the wrapper, fold over, and seal in the center only. Now we are going to make two pleats on either side of the seal. Holding the side of the dough closest to you, use your thumb and forefinger to make two folds towards the center seal. Do the same on the other side.