Chicken and Dumplings (From Scratch and Mostly Southern) | Cook with Me
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- Опубліковано 5 кві 2024
- Hey there darling! Welcome to my kitchen. Here I share recipes from a real family that loves to grow and eat real food. Don't say you can't cook! You just haven't learned yet. I'm so happy to have a chance to encourage you in the journey to eating nourishing, whole foods!
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Never apologize for not having a recipe…what you are providing is “kitchen wisdom”. This is much more precious than any recipe!
You also provide a friendly face in the kitchen, for me that is very welcome as I’m at that age where I have lost my BFF, and other friends have scattered.
♥️
Me too hun, me too!
We can totally be friends now ❤
I love that "kitchen wisdom"
This style of cooking teaches me(at 64) confidence in making things that need to rise,of which I have a long list of failures. I am thankful for learning those basic ratios of flour/fat/leaven/fluid for different consistencies of baked/poached goods. Up to now I never baked without a scale(especially for flour and fat) and measuring spoons/cups. Even my daughter has a good giggle on account of me.
The swimming pool trick with the hand strainer😂😂😂 I do it too. Definitely not washing another pan.
Same here as well😂❤
This was something new to me and I'm 74. Old dogs can learn new tricks.😊
My family is originally from Kentucky. The KY family made drop dumplings that were really biscuits in the broth. I grew up in the state of Delaware and married a native Delawarian. His mom and others there made slippery dumplings. They were flour, salt and some water. Rolled and cut like a noodle. They were very slippery to get out of the pot!
You know what I love best about this recipe, Jess? It's reading all these wonderful comments and hearing all the memories of delicious meals shared with loved relatives and friends. It's a strong reminder of the similarities in our experiences that we sometimes fail to see! Thanks for bringing this enormous family of loving people together to reminisce over a bowl of delicious shared memories. Makes me hope there are giant pots of chicken and dumplings in heaven and we all gather together at an enormous table - eating, laughing and sharing with hearts full of love for each other.
Oh, how sweet of you to say. I love to read the stories as well. Warms my heart.
Florida girl here I make thin ones but the children like fluffy ones depends how I feel like doing at the time
They always eat them.lol I'm gonna use more herbs like you.thank you for sharing.
I VERY MUCH prefer the “here’s how to adjust”, “here’s generally what it should look/act/feel like” method. It’s a far more effective way to learn to cook (and maybe even to bake!). I’m starting to move into the direction of understanding the science of cooking. I think creating that as a foundation rather than following precise recipes that require very processed and perfectly measured ingredients creates clarity and a lot of freedom. A printed recipe is giving someone a fish (kind of) whereas this method of cooking is teaching them to fish…
Signed: the fishing student 🤣🐟
Totally agree!
I’m teaching my granddaughter the difference between the science and the art of cooking and baking. She will know some things are a matter of science to get a proper result and some dishes are just a creative expression of art.
Favorite line from this is, "I don't mind ugly food." I'm an old man and have been cooking for myself only for many years but my cooking style and attitude toward recipes is very much "use what you got." Thanks for the video.
It's not ugly once you taste it, n😊❤
My 15-year-old son learned how to make dumplings. He’s now 25 and he makes the best chicken and dumplings in the whole family.
Grandmother showed him how and passed the torch to him😂
This is so precious!
So many times, i see things on social medias that make me feel so lacking. It always feels like i don't have enough time, knowledge, money, etc and i am failing my family. Thank you for always being real Jess and reminding us we can do this too.
Being British- typically, when I make dumplings for others I make them with self raising flour, suet, form a ball, and steam them in the broth so they are light and fluffy. The biscuit type is what we refer to as cobbler. This is why I love watching what everyone else does, it's just always so interesting 😁
What we think of as dumplings in England isn't the same as this, this is more like a chicken supreme with shortcrust biscuits
Why would you make dumplings "for others" that you wouldn't make for yourself?
@@jamjar5716 Because I'm allergic to the whole cereal family, so I can't eat them. I don't drink Tea either, as I don't like it, but I still make it for others, and apparently I'm weirdly rather good at it lol
@@jamjar5716 she has health issues and can't have gluten flour...
I like the noodle type. I think it depends on where you are from. 😊
Jess, your cooking methods are just like mine. I started cooking as a small child (about 6 or so) when my mother went to work outside the home. I quickly learned what flavors everyone liked and adjusted my "recipes" accordingly. I look at recipes just to get ideas but never follow them exactly. For years my husband and I worked very long hours and ate out a lot. Now that we are retired I have reverted back to pantry scratch cooking, and my husband is amazed that I throw together a meal in minutes from nothing. Keep up the good work, I love watching and listening to you. Keep teaching the kids the lost art of gardening and cooking!
I never had a dumpling until I met my husband. His mother was from Oklahoma and she made noodle dumplings. I fell in love with southern fried chicken cooked in bacon grease and noodle dumplings and of course corn bread. You are such a sweet and delightful person and have been waiting for a sermon, unless you are doing them and I am missing them. I am 75 years young and wish I could have done what you are doing. My husband wasn't interested, or just didn't feel good....He has went to be with Jesus.
God's blessings are for You. RUN GIRL RUN!!! Love watching Jeremiah look at you, he loves you so much ❤️ My husband and I were in love just like that . I had him for 58 years. God is good!!! My Blessings to you both!
So sorry for your loss, Sherry... I too am 75 and my husband also has gone to be with Jesus... we were married for over 50 years also. Yes... and he used to look at me the same way too... I am very blessed... blessings over you dear Sherry. 🙏🌿
Sweet, sweet memories. You will see him again one day.
You had me at "the least amount of dirty dishes" 😂
Why, oh, why is it so hard to write down a recipe? LOL. I laughed to myself every time you said, "I'm gonna try and write down this recipe. " I feel you. When someone asks me to write a recipe down, I feel like a little kid whose Mom just asked them to clean up their room. "I don't wanna."
I have tried writing down the recipes to things I “whip up”. When I make them from said recipe….they aren’t as good! That’s probably in my head but it seems that way. There is something really satisfying as mom and a wife to just “know” how make a dish your family loves. Not memorizing a recipe but putting the ingredients together to make a dish that is truly yours.
Put three chicken thighs, skin down, seasoned with 1/4 tsp of salt and 1/4 tsp of pepper, in a lightly oiled, med heat hot skillet, with 1/4 cup of water. Put the lid on and cook for 15 minutes. Meanwhile, add three quarts of water to a pot. Along with two tablespoons of Better-than-bullion concentrated chicken base. Bring to a boil. Combine 1/2 cup of self rising flour to 1/2 cup of buttermilk. Dust countertop with same flour, add dough, dust it liberally with flour, and roll out to 3/8” thick. Cut into bite size pieces and dump into boiling chicken broth. Don’t stir. Put lid on and cook for 8 minutes. Meanwhile, shred cooked chicken thighs. Remove dumplings from heat. Drop a tablespoon of butter into it, along with chicken. Allow to rest for five minutes and then serve.
What brand is your mixer?
I feel like you and I cook just alike. Good old fashion down home cooking to feed whoever shows up at the table. Real food. Quality ingredients. Love watching you.
I was raised in the mountains of southwest Virginia, and we always had fluffy dumplins. So at 70 yrs old I still make mine that way. I make a wetter dough and then just drop in (using a tablespoon) the broth. The dumplins are so fluffy and soft. I use whole fat buttermilk too, so it gives the dumplins a nice rich and tangy flavor.
Thats how my mom makes dumplings too; were Puerto Rican though lol 😄
Me too and I’m Canadian!❤️🥰🇨🇦🍁🙏🏻
I'm in Ohio and my Mom made the fluffy dumplings so that's what we love in my house. Also anytime you make biscuits or bread the flour to milk ratio is always going to be different. Jess, I'm going to try your dumplings and see how the hubby likes them.
You are a treasure and a pleasure to watch and listen to.
The swimming pool analogy had me rolling..😂
My nana would come to visit when I was young and she always made chicken stew and dumplings. As we would get home from school coming through the door we would hear “chicken and dumplings in the pot! Don’t lift the lid!”
Light fluffy and oh so delicious! Great memories!🇨🇦
Kitchen wisdom is so important. Knowing how to customize and stretch a meal as needed is important. Also, knowing the bones of a dish and then how to change it up as needed. So many don't know how to do it.
PNW here. I haven't eaten chickn in about 50 years but this made my mouth water and took me back to my mothers kitchen. She was a wonderful cook, her dumplings were the fluffy kind and so delicious. I love watching an intuitive cook at work. You've got it down.
I'm from Oregon, but my granny came from Arkansas and Oklahoma. I've only ever had or made the northern style, and I didn't even know about the southern style! I must try your method, it looks delicious! Just a tip for when you do gluten free (I was gluten free for years, too) add an egg to your dough. It shouldn't puff them up too much, but helps hold your flour together ❤
Grandma was from Oklahoma. She made egg noodles, instead of dumplings, the day before so they could get good and dry. The noodles would thicken the broth into a gravy and she put Bisquick dumplings on top. We always had chicken and noodles with dumplings for our family potluck get togethers. She could feed 50 people on one chicken and nobody cared because the noodles and dumplings were the best part. ;)
I am from the eastern shore of Virginia (that is rarely on maps) and my Grammy made rolled out “noodle” dumplings. I fondly remember helping her cook them and to this day it is my favorite comfort food. After she passed away when I was 12 I rarely had the chance to eat them and when I did none of them tasted like hers. Now I am 21 learning to cook from scratch. My very first from scratch dinner was my Grammy’s recipe for chicken and dumplings! So simple but so delicious.
I JUST finished your Roots and Refuge video where you had such excitement over picking your first basil in your garden to make chicken and dumplings and here we go... the video is here! 🥰
In Delaware, we call the noodle-style dumplings “slippery” dumplings. My dad always made this dish, but he used chicken fat instead of butter and chicken broth instead of milk. He rolled them very thin, cut rectangles or squares of dough and added them to the simmering chicken broth in the same way you did. I better get a chicken defrosting cause now I’m hungry! Thanks for sharing how you cook! I appreciate the no-recipe approach.
I'm from New York and was shocked to have southern dumplings at Cracker Barrel. I would call them slimey dumplings. Ours were always light and fluffy and dry on top.
I live in Sweden and I have never eaten chicken and dumplings. But my grandmother, who is from the north of Sweden, used to cook beef soup with root vegetables and barley dumplings in it, we call the dumplings "klimp". This recipe made me remember how much I loved ger beef soup as a child, really need to try to make my grandmother's recipe and will definitely try yours too. I think my children will love chicken and dumplings😋
I’m from California but my mom was from Canada, and my grandmother and great grandmother from England. Now I live in Little Rock and have enjoyed both types of dumplings. My preference is the “Bisquick “ type dumplings and the the broth on the thicker side with vegetables. After making the broth, I usually start with a new pan and make a rue of butter and flour, then add everything back in. But I have never met a chicken and dumpling I didn’t like!
I am from Scotland in the U.K. Comfort food that we like is steak mince with steak seasoning and diced carrot and onions and mashed tatties lots o butter no milk in them. We make doughballs 4 ozs o S/R Flour to 2 ozs o Beef Suet and a little water to mix until a stickie dough, if you want you can mix dried herbs into your flour suet mix I can't eat fresh herbs... once your mince is cooked then add dollops o the dough mixture on to the top o your mince and gravy don't cover with the gravy put your lid back oan and cook for another twenty minutes. enjoy.
Jess, I just feel so welcomed into your kitchen whenever you upload a new cooking video. It's truly like pulling up a chair at your kitchen counter and just having a conversation while you cook.
I worked as an au pair in London, UK, 20 years ago, and some of my fondest memories from the year and the half I was there are from when I joined the mother of the family in the kitchen as she cooked. I would sit on top of their kitchen bin, and we would just chat.
Watching your videos brings me right back into her kitchen with me sitting on the bin topping and tailing green beans or peeling potatoes while we had deep and meaningful conversations. Thank you ❤
I would also like to say thank you for blessing me at the end of each video. It's such a comfort. I bless you too!
Greetings from a Swede living in Norway 🇸🇪 🇳🇴
I'm in MN and my husband prefers spoon dropped dumplings that's more like a biscuit. I think your method of cooking encourages gaining experience and that's a good thing. One needs trial and correction with courage and forgiveness to obtain experience. 😊
Gluten-free and have followed you from nearly day one. You inspired me to start my first kiddie pool garden years ago and now huge backyard gardens! Cooking at home is especially important for me with celiac disease so I so so appreciate you throwing in some Gluten-free free tips with your recipes. Funnily enough, I was making chicken and dumplings the day you posted this! I have pesto in my freezer from last year's basil (inspired by your videos). Re-reading your first book today, planning this spring's garden. I have a 7 week old baby (my first) and was late on seed starting after emergency c-section and complications. You reminded and inspired me to just get it done. Thank you for all you do, truly changing lives.
Congratulations on your new baby, also gluten and lactose free so I get the same problems, enjoy your garden this year but don't worry if you have weeds or anything else this time is more about you and your baby, ❤
I was born and raised in IA. My mom made the best chicken & dumplings. She used an old heavy duty pressure cooker, which of course nothing like that anymore, but the flavor was the best. The dumplings were dropped in biscuit like. We were a family of 8 so she had to stretch meals too. I so miss my mom sometimes. I appreciate growing up on a small farm and what we had….
Thanks for all your tips and what you’ve learned and pass on to others. You’re a blessing!
I love your recipes. You are a what I refer to as a down home cook. You do what you have to do to make a great meal and to make it go as far as it needs to go. We cook very much alike. I totally enjoy watching your videos because you are giving good instruction. Thank you.
Oh! I prefer the light, fluffy, bread-like dumplings. And I, finally, learned how to make them from scratch without using Bisquick mix. Hallelujah
That's what I use to use when I first started cooking for my family!
I love how honestly you made this dish. This is exactly what I want to see from those who are helping me understand how to cook from scratch. I want to know how to do it and allow me the ability to make changes that seem to be a better fit for what our family enjoys.
P.S. I, too, have used the "swimming pool whirl" method of straining broth. I thought I was alone. I'm glad I'm not. 🙂
Hi Jess. I'm from NW Montana. My mom always made hard dumplings that are more doughy. She used one egg per person eating. Beat them well, then added flour until stiff. She added a splash of milk, which thinned it a little. Then added more flour until stiff again. She then scooped it with a spoon and dropped the dough balls into the broth. We always called it bird and balls.
That sounds very similar to a Jewish chicken and matzo ball soup?
Thank you for this version! I always have eggs I’m trying to incorporate into my meals. I’ll try yours for dinner tonight!
My dumplings have evolved so much as I’ve gotten older. I’m a born and raised Texan and my mom used to make the drop dumpling with Bisquick and then I learned you can cut up canned biscuits and drop them in your broth… which is a huge time saver… but my hubby recently talked me into making the roll out dumplings and they are so good!
Im from the east coast of Canada, probably with a lot of British influence in our family's cooking, so we make the dumplings ( we actually call them dough boys) float and steam on the top of the stew. They are much larger than what you call dumplings. Enjoying visiting while you cook.
I make mine same way as you, tho call dumplings, my recipe came from Joy of Cooking
That's what my Mamaw called them!
❤ dough bys! Lol
I'm a Texan and I come from several generations of Texans who migrated here from the Carolinas and Georgia about 200 years ago, so I have deep southern roots. I make the fluffy biscuity dumplins and have never had the noodle style dumplins in my life. Sage, thyme, rosemary are the biggest herbal flavors in mine. I have to make this about weekly or my family would protest. LOL My family loves a nice thicker gravy like broth and they sometimes ask for my homemade yeast rolls with it. We love it with or without veggies. This is one of our favorite hearty comfort meals. Its cheap and easy and delicious, what's not to love?!
While I am a native southern Californian, my parents were born and raised in Tennessee. I was raised with good old southern family values and ways of cooking. I loved Mama's chicken and dumplings. Her dumplings were strips like noodles. I thought it was so strange the first time I saw biscuits style dumplings. Thank you for clarifying the north vs south difference with dumplings styles. Keep the great recipes coming.
Just a idea: fried hand pies made with dehydrated dried fruit. A lot of work but so worth it. Peach, apple or apricot...yummy ❤
I am from Missouri and I am team cut dumpling. my Grandma put turmeric in the broth if she thought the broth didn’t look rich enough.
I was born and raised in Southern California, adopted by a woman who was born in 1922. She cooked from scratch ALL the time, but I've never in my 62 years on this earth had chicken and dumplings! Sad, right? Although my mom cooked all of our meals from scratch, she enjoyed baking a lot more than cooking.
I live in eastern North Carolina and even here, people are very divided about what exactly chicken and dumplings are... versus chicken and pastry. To me, dumplings are biscuity and fluffy and light in the middle and pastry is more like what you made.... which is how I make it! Only I roll my pastry out really flat and cut into strips with a pizza cutter and throw them in! Regardless of what your ideal is when talking chicken and dumplings/ pastry, you can't go wrong! It's delicious either way! And I too, have never made it exactly the same twice. Great video Jess! I enjoyed!
I came here to leave almost this exact comment! Right down to being in ENC! 😊
THIS IS HOW I LEARNED TO COOK from my grandma. Right now, i have my one and only growen hubbard squash roasting and sour dough bread rising. Husband is sick so made chicken noodle soup.
Oh our darling Jess, I so love you teaching us with your loving heart!!!! Hugs, from WA State but my in-laws were raised in Arkansas, so my late and so missed mother in-law , always made hers like you do! Made my heart so warm!!!
From western NY. But was born in California a d lived an Arizona till I was a teen. Believe or not I’ve never had chicken and dumplings and I’m 63 years old! Looks delicious!
I totally get it. I’m from So CA, and have lived in NM most of my life I’m now 69 and have also never had chicken and dumplings 😂👍🏼
Wow you both are in for an incredible treat if you make them!! They are definitely soup for the soul!!❤
My granddaughter wanted my recipe for scalloped potatoes and I said I didn’t have one. She asked me if I cooked it with my heart. I told her yes.
Here in Pennsylvania we call that Pennsylvania Dutch chicken pot pie. We also make ham pot pie the same way. Although we do roll our dough out and cut into squares. But I must say I am definitely going to try it your way next time. A lot less mess and easier to do. we also add carrots, celery, and potatoes in with our chicken pot pie. But with our ham Pot pie we just add potatoes. Thank you so much for your videos. You do a great job Jess and look forward to watching all your videos. 💕
Oh my goodness, yes,my grandma who lived in central MD very near the PA line used to make the best ham pot pie. I wish I had the recipe for that! I always favored that over the chicken.
Ok - Mid-eastern Missouri here. My mom always made rolled dumpling and I LOVED them! Always my birthday meal. Her recipe was more classic ‘noodle’, using an egg (or two, depending on how many you’re making), cooled broth from the chicken, no butter, but 1/4 t each salt and baking powder PER CUP of flour … use too much baking powder and the dumplings will actually boil away and you wind up with just chicken and thick broth. I did actually write the recipe down to share a few years ago for fans of my mom’s dumplings 🤗.
Thanks for a fun video, Jess … ❤
Thanks for sharing about the baking powder! I’ll have to check a recipe I’ve used that the dumplings dissolve away
Southern girl here 🤩🏝️🤩 Transplanted to Ohio 🥶 😢 My mother did all of the cooking in our family home. I always had to call mother to help me on recipes when hubby and I were first married. Thank goodness for the internet and UA-cam now 😅 This recipe is going to be added into our meal rotation 🎉 Thank you ever soooo much for sharing your “secret recipe.” I am saving this video for future reference 🤗 🙌🏻🤩🥳👏🏻❤️❤️
I grew up eating noodle dumplings in New York. That said, I'm almost certain my mother learned to make chicken and dumplings from my Texan grandma. I've made my dumplings both ways, and I love them both. When I'm looking for nostalgia, though, I definitely want noodle dumplings.
I am so happy to find you have a cooking channel and you take the time to explain to us who is wanting to learn and does not have that support. Thank you!
My grandmother lived in the south. Our dumplings are made with flour, cold broth, salt and pepper. Roll them out and cook in broth!
I am in Central NY and of French Canadian heritage. My absolute favorite meal since forever is what we call "glissants." It is very similar to your chicken and dumplings. We make our dough with some of the broth, flour and a pinch of baking powder. We roll it out to our desired thickness and cut into squares or rectangles and drop into the simmering broth. Everything else is the same. I would love to eat chicken and dumplings at your house. Another difference is that may in my large extended family love glissants made with beef stock by cooking a chuck roast like you did the chicken. My mom even likes them with ham. I grew up with the beef but I prefer the chicken now. Thanks for this, Jess.
Oh my gosh, I have always done the "swirly" trick for straining broth. 😅 I got such a giggle out of watching you describe it! I love watching you cook and it seems like I always learn something new (and I've been a home cook for almost 30 years now).
Hi Jess. I actually really like the way you teach us. You take the scary out. I'm not much of a recipe follower, so you make it easier and give us a bigger range to work with. I really like that. You teach us it doesn't have to look beautiful just needs to taste good to us. Make it our own. Its just nice to know that we have less to worry about, and no messing it up. So thank you. I believe your teaching us to cook with our hearts, not just our eyes.
Im here in Southwest Virginia, self taught cook. I do everything you do but.... ive never added herbs to my dumplings, only ever parsley. Now time to elevate my chicken and dumpling recipie ❤ Thanks girl
Those look like the sliders my parents made when I was a kid (Dad's grandmother's recipe). Rolled out thin, cut in rectangles, and cooked in a good chicken or turkey broth (always made from the bones of Thanksgiving or Christmas dinner). What's different is that you only eat the sliders, none of the broth (at least we didn't). She was French-Canadian, but I don't know if that's the source of the recipe. Always loved having that on a cold winter night in January!
I prefer this type of video you show how it should look what to do if its too wet, Sometimes a recipe is fine but its not coming out ideal and the person doesn’t tell us if ____ happens do this. so this is helpful to us who are new to cooking.
I am from south central IL but I make my chicken and dumplings the very same way you do. My Mom made them with bisquick sometimes and sometimes not, depending on the time factor. My Grandma always made "noodle dumplings" and I loved it like that, so that is how I make it. We moved to the Deep South when my husband was in the Army and all my southern friends couldn't believe I knew how to make chicken and dumplings the way they ate them. LOL. I thought it was hilarious. We love a good old pot of chicken and dumplings on rainy days or especially in the winter. Great dish and great video. I cook like you do unless I am making candy or a cake, then I measure but pretty much anything else, I don't measure. It is a texture thing for me too and that is how I learned to cook from my Mom and Grandma.
" Rustic" food. I'm officially adopting this into my food language. 😉
Girl!!!! Miss your videos- the food ones- you DO have so much to offer. Please continue!!!
Well Jess, I have mine cooking in my cast iron as I write this. I had thawed out a chicken breast and decided to make Chicken and dumplings with it. I just cook for myself so I cut down your recipe sharply. Since I did none have chicken and bones I cut up the breast into cubes browned them in some lard, added a can of cream of chicken and two cans of water. Then I cut up a tiny onion and one carrot. Then I added the dumplings, but I only used 1/3 cup flour and enough milk to get the consistency like you showed. I used just a little lard in the dumplings. We will see how it comes. My goal is no more than one meal of leftovers.😉
I’m in Oregon and you see more of the biscuit on top versions. My daughter won’t eat chicken, but will eat the broth, so I will make a pan of different veggies and maybe tofu, pour a thickened, seasoned bone broth over it, bake until bubbling through the middle, then add bits of flattened herb drop biscuits over the top until mostly covered, then back in the oven until browned on top. Super yummy. I want to make your version for my husband and I. His family is from Tennessee, so those southern genes will love that!
You’re my kinda gal. Mine is very close to fast and easy. Mom is 96 and lives when I made what we call pot pie. I loved seeing your way. My daughter in law is from TN and does the biscuits on top. My friend from DE calls my style slippery noodles. But it comes down to COMFORT FOOD. Love ya. Thanks oh I’m in eastern Pennsylvania ☺️
I’m from Australia- When I make goulash I add pea size dumplings make with egg and flour, when I make chicken and ‘noodle’ soup like what you’ve made here I will make them into noodle shapes and when I make beef stew I bake it in the oven with cobbler/parsley dumplings (biscuits) on top - butter cut into flour with chopped parsley and milk. Other times I will make a side of Irish Soda bread or damper.
Hey Jess , I’m from Buffalo, NY and my family is Polish, and my Mother was a brilliant cook, of all things but her Polish dumplings were the best ❤kluski were made the exact same way, we added eggs to the dough. She would roll the dough into snakes about the length of her hand ,maybe a half inch thick, maybe thicker, and cut them into the pot of broth with the back of a butter knife .
Omggggg YES to the Pool analogy!!! Best way to catch the leaves an debri! Hahaha my inner 12yr old appreciate s the nod...
I learned from my granny, and we like the flat dumplings . She called them slick runners . 😋
I would LOVE to have some of my mommy’s chicken n dumplins. Alas, the Lord called her home in 2014 and she now lives with her Jesus. I was born and raised in West Virginia (now in South Carolina since 2000) and my mom made what I call drop dumplings. She would cook her chicken, then take self rising flour and add water (and maybe add butter, but I cant remember) and make a batter and then take a spoon and dip the batter out of the bowl and drop it into the boiling chicken stock. It sure was good. Thank you for sharin this recipe with us Jess. I would think chicken n dumplins are yummy no matter how they are made. May God continue to bless you and your family and your farm.
From Alabama. My Nanny and Meme taught us to roll them out. White flour and water, more noodle like. And we only used salt and lots of black pepper. Always boiled whole chickens too, but I like thighs myself. And we never measure or use recipes. Just smell, taste it and tweak it as you go! It’s a Southern thing and growing up poor, we used whatever we had at the moment. ❤❤
Born in Newfoundland and my family in general is from there. Currently living in Quebec, Canada. Dumplings were always done Newfie style growing up, no herbs in them and in big loose balls dropped on the top of soups. :)
This is how I cook, from South Louisiana. I also love the lazy girl hack to just take the dough from the mixer and drop it in! Whenever you're foing cooking from scratch, shortcuts and less dishes is a must! Love your channel. You live my dream life!
I like how your brain works - thinking things through based on intention rather than directions … the goal is to have a dough that feels/looks like this … do what you have to do to make that happen :)
Looks so good! Love meals like that! I'm Marlene Willoughby! Live on a big poultry farm since 1983! Just retired from driving school bus! We started growing vegetables in order to buy equipment and we opened a stand at our house 13 years ago! We created a monster! Doing so well with it! We put out 1000 tomatoe plants the first time them again in July about 500! Okra squash,green beans, peppers,greens, peas are planted in April if the weather is right! Boy last year was a sure challenge! Well I been following you a good while! Was surprised when you moved to SC . Lived here all my life! Been farming since 1981 love the farm!We have cows also, our farm is 84 acres. We are right off I 85 . 15 minutes from Clemson, 25 min. From Seneca. Now far from Lavonia GA. Well see you in the next video! Keep Inspiring! Thanks so much! Marlene from Fair Play SC !
My great grandma made the BEST old fashioned Chicken and Dumplings. Those are my favorite Southern cooking at it's best in NC
I come from a deep Southern background and we always had drop dumplings (very light with tender centers). We added herbs to the dumplings as well in our family. Mamma even made herbed cornmeal dumplings on occasion. True comfort food! My Northern friends have often asked for a tutorial/demonstration 🥰 I always took that as a true compliment because Chicken and Dumplings is one of my favorite childhood recipes 🥹 I so enjoy your accounts! Happy Saturday 🌿
I grew up with fluffy dumplings in Colorado, moved to Texas and was quite surprised when I ordered chicken and dumplings and got a bowl of chicken and noodles. My mom had a similar attitude about ease of operation and less mess. She either cut up the chicken or used chicken legs, didn't pick the meat off and plopped in the fluffy dumpling batter. We got a piece of chicken on the bone and dumplings on the side with no broth served with it. I love both ways, all of the variations. Thanks for sharing your tips!
Thank you so much for this recipe, the sandwich bread, and cinnamon rolls recipe. I have a farm stand not only does my family eat better but the customers of my farm stand love the cinnamon rolls and bread as well. I use your elderberry syrup recipe as well. I appreciate all the time and effort you put in to your videos and I love watching.
Little sheltered in the ways of dumplings here at 76. Mostly lived in pacific northwest so I grew up on fluffy dumplings which I really didn't care for. When I grew up I just flattened them out like you do and I still like them better that way. Admittedly, I didn't know about the existence of flat southern dumplings, even living in Florida for 2 years, until kids were grown and gone so I've never tried those. 🙃
I grew up with the soft, fluffy, pillowy dumplings and they are my favorite. However, yours looks really good Jess and would love to try this recipe. I’ve been a scratch cook since I was little. My mom had me in the kitchen with her since I was a toddler. She’s gone now and I’m in my 60s but she directed my food style in the right direction from the beginning and it stays with you. I miss her so much. God bless
My lovely grandmother tried the drop dumpings once and we poo poo them right away. She was so disappointed cause they were so much easier. Bless her she rolled them thin for us as long as she could make them. Now my kids and I make them like her. And I always use whole chicken or thighs cooked in Dutch oven. Every thing I’ve every cooked in my Dutch ovens is delicious!
I really enjoy being in the kitchen with you. You are such a blessing
I have been making homemade chicken and noodles my whole life. This family tradition comes from the elders who were in Iowa. But I am still learning new tricks from you to improve our family traditions. Yes, we always use veggies in the broth and strain them out later. I have always left extra flour on my noodles to thicken the broth. But I have found I do love the pillowy doughy dumplings on occasion. This makes me so hungry for chicken and dumplings. I do often use leg quarters; you can get them cheaper than whole chickens most of the time. I am so enjoying this new channel! Thanks for making it.
Jess, I loved this video...I was spellbound, hanging on your every word. I love that you added too much milk and showed us what to do when that happens; instead of editing it out and "looking" perfect. Thank you for showing me what to do with fresh herbs. I'm a new gardener and love to grow them; but, I'm not much of a fancy cook so haven't used fresh herbs very much. You are 100% real and I love you. I've never had veggies in dumplings...just chicken and dumplings, that's it. I'm originally from Arkansas but lived longer in Texas and currently live in Louisiana.
This is just how my cooking style is! Trying to make less of a mess, so this is very easy to follow for me. I think people who cook from scratch eventually all get to this point; a recipe is simply a guideline and you make it how it works for you.
I'm born and raised in the Netherlands and we don't have something similar to this. I'm going to try it next week.
I’m from Indiana and we make noodle like dumplings. But my family has some southern roots. I do roll mine out and I do it on parchment to keep the counter clean. I also do an egg in my dumpling dough. We are gluten free, well I am gluten free so my family has to be to keep me well. I make my own gluten free all purpose flour and it works great, people can’t even tell things are gf. I love that you are sharing all these recipes.
I am glad you are spending more time in the kitchen and I think your family might be glad also.
:)
Looks awesome!! I am going to try Ur recipe!!! My grandma told me that the rollout dough was called homemade chicken noodle soup and this was a Norwegian soup!! Bisquick drops were called chicken and dumplings. This is a recipe she found on the Bisquick box!! I love learning new recipes and I don’t like all the vegetables in ours either. We also prefer the chicken thighs. Grandma always said the chicken thighs was the best meat for chicken and dumplings or homemade chicken noodle soup. I love making the homemade chicken noodle soup to think of her and always remember her!!😁
Thank you. 🇨🇦 Love how you bring us with you to learn recipes.
From Mississippi: I make mine like my great grandmother- pretty much the same as your method, the dumplings are 3 cups of all purpose flour, 3 spoons of shortening, and ice water. I roll them and cut them, I also add milk or cream at the end to the pot of broth. Our families favorite meal, served with cornbread and a bowl of purple hull peas. :)
I’m originally from SE Alaska and grew up eating the more fluffy, biscuit type dumplings. I retired & now live in South Carolina. You inspired me & I’ll be cooking MY home style chicken & dumplings very soon 🤗
When you mentioned chicken and dumplings the other day, I went back and rewatched your old video. Oh my word!!! So fun! It was like a trip down memory lane! Seeing the old farm, baby Jess and baby boys in the snow🥰 haha! I’m gonna have to make this again soon🧡
appreciate the comment on typically this would have been learned on your granny's or auntie's knee...so true! but for us that did not have that environment, you are everyone's auntie!!!
South Louisiana--Grandma rolled them thin on the floured cournter top and cut them in long strips. Then she kinda piled a strip in one hand and pinched the dough into two or three inch dumplins straight into the broth.The extra flour from rolling them out made the broth nice and thick with the tender, thin dumplins--mmmmm! She always put the chicken on top after the dumplins went in so the chicken would weigh the dumplins down into the broth while cooking. Food memories are the best!
My Granny made hers like that, but she rolled them flat. My sister makes the kind with bisquick. I make a cajun style with a roux and a basic drop dough that is seasoned with green onions and spices. We are in louisiana.
Jess, I love the "by the seat of your pants" approach to cooking. I've adapted so many recipes to make it our own, customized to my families taste - most times the most delicious food comes from not following traditional recipes. Love it
I honestly think we would be great friends Jess. 😂 thank you for entertaining me this evening.
This is the way my Momma makes dumplings. When I was a child in Louisiana we had them all the time either with rabbit, squirrel, or chicken. It was a staple in our home! Of course most women didn’t have food processors. The dough was hand made. Blessings!
That is a huge chicken! I had one grandmother from either side of the MD line and their chicken and dumplings were polar different, both great in their own way. North (Wisconsin) dropped her dough into the broth, south (Texas) cooked the dough on top like a crust. My husband hates wet bread so I make biscuits and serve them on the side. To each their own! Your videos are so great and give my heart joy.
Thank you so much. My Mom & Mamaw taught me everything about cooking. Unfortunately they passed before I learned to cook this. Thanks to you my lessons are complete!!! ❤❤❤
So we are from New England living in Washington State, and we like the fluffier float to the top biscuity dumpling. But I will be making this tomorrow. And this is one recipe I've never been able to make like my mom. She doesn't write recipes down either, nor do I, but um it was always my favorite comfort meal with her. She now has Alzheimer's. I think tomorrow is the day I will try again. ❤