How to Make Chicken & Dumplings in Appalachia
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- Опубліковано 3 лип 2024
- Watch this video to see how I make chicken and dumplings. The recipe is one of our favorite things to eat here in the mountains of Appalachia.
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How much is your cookbook honey and how would I order one
@@vanessadarnell7508 It's $4.00 and its an eCoobook meaning you have to download it. I am working on a traditional cookbook 😀
@@jackieblue787 I didn't throw them away 😀 I ate them for my dinner. You can certainly leave them in-I do sometimes 😀
Placed my order. Looking forward to imitating your kitchen style 😺
I love chicken & dumplings
I was trained as a professional chef and I'm married to a professional chef. I worked for decades in restaurants and fancy hotels all over the country and I've been blessed to travel extensively and eat at some highly lauded restaurants. My teachers in the culinary arts were French, German and Austrian, all men. You, dear Tipper, inspire me more than all of them combined! The wholesomeness and authenticity of your food and the experience you bring to the kitchen is pure poetry. Please, please don't stop educating us.
❤️
♥️
Nothin beats some good ole fashion home cookin
You are so kind-thank you 😀
Delicious too!
My favorite part was your husband tapping his plate in anticipation. I like mine in a bowl. I like the idea of roasting the vegetables, first. I'm going to try it like that for my family.
Glad you enjoyed this one 😀
Passing time Matt made me laugh. My Grandma made them about like this, not sure if she left the dumpling thicker, but they were like a brick in your stomach, for a long time my grandpa made the dumplings which were thin and tasty, She would also do the same thing and add fresh vegitables to it and put it in a casarole dish with the dough on top and bake it and we had chicken pot pie. Corn bread is a must.
I laughed at Matt tapping his plate too! 😂
My cousin use to use a large mixing bowl for our grandma's chicken and dumplings made this way.
I love how supportive and grateful Matt is for your cooking, Tipper! So sweet
he ain't no dummy! he knows good eating.
This guy from an Italian immigrant family loves everything this fine lady cooks.
Thank you 😊
This is the same way my grandmother taught me to make dumplings, but we always let our dumpling dough sit out overnight to dry out. It makes the dumplings just perfect.
Yes it does!!
I have to try this! That's what Italians do with pasta, so why shouldn't we?!
@@hannahbrockow 😂👍🏻❤
I’m from western North Carolina, and this is exactly how my Ginny (grandmother) made her dumplings. I never took the time to learn how to cook like her and now regret it! Watching you brings back all of the memories of her great country cooking.
I learned how to make dumpings from my aunt and at the end of cooking them she always added a small can of evaporated milk. They were so creamy and delicious. My grandkids now love mine that way.
Stay safe, peace be with you
Thank you for your comment. You are the only person I know of that adds evaporated milk like my Mother and Grandmother did. I see that six other people liked your post so I'm guessing that they do too. Yum!
@@lilliewilliams3331 we not only add milk but we add another quarter cup of flour
My Granny did too! Nice thick broth ❤
@lilliewilliams3331 My Granny added it to and I do too.❤
My Mammie had been using a knife to cut her dumplins for years, but I just recently converted her over to using a pizza cutter!! So much quicker 😄 Love your channel so so much!
Be careful with a pizza cutter on a silicone mat like Tipper's, though - I learned that the hard way. I cut right through my mat that I'd had for fifteen years! :)
I was going to suggest a pizza cutter, but I use a white plastic cutting board.'
We use 3 cups of self rising flour, 1 cup of chicken stock, 1/2 cup veggie oil, salt.
My grandmother made them thin, my wife's grandmother made them thick, sometimes I make both types, in the broth, but I only use salt and pepper, and I would guess brothy type.
We use plastic pizza cutters for this!!
I use a pizza cutter too. It makes the cutting so much quicker and easier!
Great idea!
This is exactly how ny granny made it. I love the flat dumplins over drop any day! Thank you for sharing.
You are so welcome!
We like the big fluffy dumplings. We also add milk or heavy cream to the broth, so good. This is how my grandma from Mississippi made hers. My husbands family from Louisiana makes theirs in a brown gravy which looks strange to me and doesn’t fit my taste . So you’re right about everyone liking them made differently. Thanks for sharing
I'm with you, I prefer the big fluffy biscuit style dumpling
My Mother made drop Dumpling And they were fluffy 🤗She was gourmet excellent cook 👩🍳
I was raised in Central Illinois where there are many Amish people. Aunt Dorie used to make the chewy kind of dumplings which she called “tough dumplings” and it was an Amish-style dumpling. When I first started cooking, I’d make fluffy dumplings. I like dumplings either way so I make both kinds, depending on my mood. When I first made that meal for my husband, he nearly broke into tears, as the meal made him think of his Grandmother, and he was overcome with the nostalgia my cooking brought out in him. Thanks, Tipper! I enjoyed this video.
My Grandma from Southern Missouri right along the Mississippi made this kind of dumplings and we kids couldn't get enough. She never wrote down a recipe and I'm so excited to make this and have a taste of Grandma's good cooking again.
I learned to make the thicker drop dumplings from my sister Brenda. She used Bisquick and there is a dumpling recipe in the box. She was always looking for short cuts but she never sacrificed flavor. She was a wonderful cook. I like to put a wedge of cornbread on the plate and pour the dumplings right on top. I agree with you Tipper, cornbread really compliments the flavor of the dumplings. I will definitely try your recipe. I have never met a dumpling I didn’t like!
This reminded me of my sweet grandma from southern Indiana who made her dumplings the same way you did, though she rolled them out thicker and cut them longer into rectangles. She usually cooked hers in beef roast drippings and made a thick gravy. Grandma's dumplings were one of my favorite childhood side dishes, definitely a comfort food. Decades later after she was long gone, I tried to find out if anyone in the family knew how she made them, but to no avail. I remember how surprised I was to read a recipe for dumplings (right after I was married) that said to drop the dough on top of the boiling stew in big mounds!! Those weren't dumplings! Dumplings were thick fat noodles-ha! This is the first time I've heard of anyone making "dumplins", as she called them, like hers!! Thank you, Tipper! This brings back a boatload of wonderful memories from my childhood.
😀 I love that! I bet her cooking was wonderful 😀
I’m from Indiana too, Hoosier all my life. My grandmother taught me the same except she dropped them in. I think I’ll try the squares next time.
In S. Ind. I think it's called beef n noodles. German influence
Oh my! I was so excited to see this video pop up. Growing up in Indiana, my mother never/rarely actually made Chicken & Dumplings- she made Chicken and homemade noodles more often. But my paternal grandmother made this type of Chicken & Dumplings. I loved them and never had the recipe. Her family came from Virginia to S Carolina to Tenn to Kentucky to Indiana in about 1830 and I believe brought the Southern foods with her. She was the grandmother who loved cornbread as well. I have seen recipes called “Slippery Dumplings” and think they might be this type as well. Thanks so much for sharing!
You are so welcome 😀
I moved to IN in high school where chicken and noodles were served often for school lunch. They were the best. They are an Indiana thing for sure because you see them at potlucks, etc. I think they are a version of chicken and dumplings.
Yes I grew up in an area of mason dixon line and we called the dumplings meal slippery pot pie..could be chicken or ham...was great and very filling.
I make my chicken and dumplings the way that my Irish Mommom did-with rolled dumplings and vegetables (peas and carrots) added to the cooked broth.
I like the flat chewy kind 😊 My Japanese grandmother-in-law taught me how to make chicken dumplings just like this when I was 19 years old (she raised her family in Georgia though). She said, “more thin, more better!” Anyway, I haven’t cooked them in over ten years and couldn’t remember how long to cook the dumplings for, and here you are! You always cook the best food that I grew up on!
Yes more thin!!
Hi Tipper, I grew up in Colorado and then moved to WV many yrs ago. My Grandma made the best Chicken n Dumplins just like your recipe except She added bay leaves and dried parsley when making the broth for added flavor along with the veggies. She made the best EVER! Although I still make it the same today, I do like mine with a thicker broth and drop biscuits. They remind me so much of home!
My wife cooks a whole chicken,bones it out and puts it back in the broth and cuts her dumplings as you do , calls my son in law and grandson and no leftovers at all. The addition of cornbread is a must,crumbled in the broth. Truly southern comfort food!
Thank you for your dumpling recipe. That’s exactly what I’ve been looking for. I like my chicken and dumplings thick which is how my mom made them. Her dumplings were the ‘drop biscuit’ kind. She kept her mirepoix in her version (carrots, onion, and celery) which I still do. Thank you for all your Appalachia videos. I really enjoy watching you start your garden in the spring and harvest throughout the summer. Thank you
My mom made drop dumplings and my grandmother made rolled ones, which I prefer. I usually add an egg, canola oil, and milk for the wet ingredients. I like them really chewy...the best ones are the sinkers, IMO. I can hear my grandmothers voice as I prepare them telling me to make sure to use a wooden spoon so I don't tear them up and always drop them in the gaps where the broth is bubbling up. I prefer them soupy, as well. Though I tend to use too much loose flour on the cutting board so they wind up a bit on the creamy side. Thank you, as always, for sharing and preserving a record of your Appalachian heritage.
Oh my word I'm am so happy you posted this video. I have been trying to replicate my mommas chicken and dumplins for near 30 years without success. I believe you make yours pretty much the way she made hers . And she loved the chicken thigh meat, she said it has more flavor than other parts of the chicken. I like the dumplings like you made here on this video, I don't care too much for the big fluffy style dumplin. I'll be trying this recipe soon
Amen! This was how my Grandma made hers.
A helpful hint, using a pizza cutter works well for cutting dumplings. I enjoy both drop and rolled dumplings. I like mine thick and here in Indiana we usually put dumplings over top of mashed potatoes. Enjoy your day 🌷
My mom used one🙂
Yes, in our extended Hoosier family always used mashed potatoes as a bed for dumplings. I thought it was a starch overload until i tried it. If it's possible to make dumplins better, thats how! You have to try it.
YES! Rolled dumplings and lots of broth! That's how my granny made them and that's how I do it too. I'll also have a double helping of those green beans.
I made these last night for supper and my family absolutely loved them! They love dumplings from cracker barrel and told me these were better. Love your channel! Your food reminds me of my grandmother's cooking. My mother's mother, they are from West Virginia. My mawmaw passed away when I was young but I'll never forget her cooking.
April from Ohio
I love chicken and dumplings and make mine pretty much the same way. I cut the dumplings with a pizza cutter. I think it works pretty good. I always put my chicken and dumplings in a separate bowl because I need more room on my plate for everything else. My goodness everything looks so good!!
they look so good! this is very similar to how I make mine. I put a little bit of buttermilk in my dough. I learned from my grandmother... we're from southern WV! LOTS of Appalachian food here!
It amazing to me how similar y’all’s lifestyle is compared to ours in Southern Ohio. I truly enjoy your videos.
Wow, thank you
I love chicken and dumplings, I usually make the drop dumplings but I think I’m going to try my luck at rolling some out today. My grandmother used to make those shelly type half runner beans I often wandered how she did it. I got some great tips from you for drying them out, I just purchased a dehydrator.
Great looking meal! I make my dumplings flat but prefer a little thicker broth. That's easy to achieve by adding some additional flour to the broth when dropping the dumplings. You may want to consider using a pizza cutter rather than a knife. Its quick and won't damage the cutting surface.
I’m the cook in my family. I was born and raised in southwest Ohio, however my parents are from Kentucky and my mother is from the Appalachian region of Kentucky. When i make Dumplin’s, i make the thinner type like yours, but i like both styles. The fluffy ones made by some are TOO fluffy and doughy for me. Yes cornbread does go well with the dumplins.
Tipper I have always made the fluffy dumplings, however, I love the kind you make. I think I will try to make some after seeing you make yours. I like how you seasoned your broth with the onion, celery & carrots. The final plate looks so yummy! Thank you for sharing. I really enjoy your blog and your videos. Have a blessed day. 😊💕❤️💕
Thank you Donna 😀
I use drop dumplings in soups, something a good friend taught me. But I make rolled dumplings in chicken stock. Every get together in my mom's family had chicken and dumplings, shuck beans and cornbread, fried chicken, mashed potatoes, fried corn and my grandma's cornbread stuffing too. My mom had 9 brothers and sisters, so there were lots of big bowls of food. I miss those get togethers in my grandma's big yard.
My Grandmother from KY would call these "Slick" dumplings.... I can't wait to try this recipe ! It's been decades since I had them -- Thank you !
Mama made hers small and thin and called them slickems.I use Mary B's frozen dumplings and they're about as good as you can make.Also a pizza cutter works well for cutting dumplings. Thanks Tipper.
Thank you Ron 😀
Oh I didn't know mary b had dumplings will look for those, I love her biscuit 😍Thanks for sharing ♥️
I've tried the Mary B's and Mac's. My husband's family ate this type which they called chicken 'n pastry. I grew up eating the drop biscuit variety which is my fav. I also sometimes make steamed dumplings which I saw on an episode of Finers Drive-ins and Dives...yum!
@@CelebratingAppalachia When my mama used to make her chicken and pastry, she'd make the pastry with self rising flour, then I got to roll it out and cut it into strips. It puffed up nice and fluffy when it cooked in the pot with the stewed chicken. So good. In Down East, Carteret County, NC, the folks call the dumplings/pastry "dodgers" or "slick dodgers" and use all purpose flour for them. I prefer the self rising version, but have come to appreciate the plain flour version. Oh yeah, mama always stewed a whole chicken; she never took the meat off the bones; I wish she had so I didn't have to worry about picking around bones and skin.
Hi from New Bern, NC.
Yep, those frozen dumplings are the ones I use when I'm craving dumplings but want to be lazy. LOL XD
My family always called chicken and dumplings chicken and pastry. Same recipe as yours. They have also started using Anne's flat Dumplings which is almost like home made. Being from Texas, we have used flour tortillas and they are pretty good too. But this recipe is my favorite by far. I also have added cream of chicken soup which makes it really rich...
Thanks for watching!
Everywhere in Eastern NC its called chicken and pastry all the good bbq joints down east have it
I loved this video. It brought back great memories of my grandma. This is almost exactly the same as her recipe. She typically used a whole chicken. The interesting part is that she was French Canadian and we call this dish fricot (pronounced free co). She made her dumplings the same style as yours. She would always heavily dust the dumplings with flour after cutting them. I think that was to thicken up the broth. It's always twice as good the next day.
We don't eat much cornbread up here in Canada but the next time I make this, I am going to try to make some cornbread to go with it. Wish me luck : )
Thanks for sharing this and for the trip down memory lane!
Awe, Matt’s complement to you was just so sweet! I’m somewhat new to chicken and dumplings because I didn’t grow up eating them but my husband did. I’ve tried the fluffy drop dumplings and then thinner chewy ones and prefer the thin ones, as does my husband. Your dinner definitely did look like a feast!
When I was a kid in SE Iowa, we ate both kinds, but the fluffy kind was chicken & dumplings and your kind was called chicken noodles. Never mattered to me...anything my great-aunties cooked was just heaven! 😇
I had only one baby with a C-section but a 4 yr old toddler so I can appreciate your exhaustion. Thank you for this recipe as it brings back many memories from when my own mom served this special meal.
I was taught by my grand aunt that the dumplings should not touch the chicken while cooking, so she removed the cooked meat to a hot platter. She Pinched off thick bits of dough and dropped them in the pot with the lid on tight and temp. low. Never, ever lift the lid during 25 min cooking time. Delicious, dry and breadlike in the centre and not pasty. Love your show.
I love chicken & dumplings, both the big, fluffy drop ones and the rolled chewy ones. My mother & grandmother made the fluffy ones and my sister made the chewy ones and both kinds were so good! Fresh green beans ( made with ham hocks), sliced tomatoes and cucumbers, all from the garden, and, of course, corn bread. We liked the thicker broth for the dumplings and thicker corn bread made with yellow corn meal. The perfect dinner! VA. & KY heritage here. 😊
Brings back memories. Mom was a fluffy dumpling gal and I loved them.
Matt's plate looks like at family reunion. Lol I make my chicken and dumplins similar to yours, but sometimes I just do drop dumplins if I'm in a hurry. I also add poultry seasoning for more flavor. Works well. 🙂
Those plates look soooo good Tipper! Matt's last comment "Mighty fine" was one of my Dad's trademark sayings at the dinner table, after finishing one of Mom's wonderful meals! ❤️
After spending 8 years in Lancaster Co PA with the Mennonites and Amish, I learned to make it both ways. My Mennonite cookbook has a recipe for Chicken Corn Soup that is very similar, and it has the onions, celery in it as well as cut up hard boiled eggs and fresh corn with the flat square noodles or dumplings. I just use a can or a half a can of drained corn. Also, I use split chicken breasts because I love the breast meat. My grandmother made the fluffy biscuit dough dumplings and I have tried but can't quite make it as good as she did. Thanks for sharing this!
I was so interested to see this. It looks delicious. We make our dumplings completely differently in the UK. We use self raising flour and suet - which I'm not sure you have in the US. It's shredded hard fat. Half the quantity of suet to flour, so something like a cup of flour and half a cup of suet, salt and pepper, iced water to make a sticky dough. Drop golf ball sized pieces of them in the stew and simmer for 30 mins. They more than double in size and are very fluffy.
This how I make mine but add fresh parsley and where im from in Scotland we drop them into mince and mince and doughballs is a firm family favourite.
We like ours with a thicker broth. The broth base makes all the difference. I taught my girls if you make a delicious broth your meal will be good. I roll out the dumplings also and I use a pizza cutter!
That is the way my grandmother made her chicken and dumplings. Looks so yummy.
I love chicken and dumplings! My mom would make with fluffy dumplings sometimes and make with the thinner ,chewy dumplings sometimes....I like both....I also love the flavorful broth, and love it with cornbread also .....looks like a delicious supper! Thanks tipper....God bless...🙏❤
I grew up eating chicken with homemade egg noodles. Mom would roll out the dough and then cut into noodles. She would let them air dry for a while before adding them into the pot. One of my favorite meals. Think it is time for a big pot of them. Yours looked so good!
I bet her's were so good 😀
My great niece was taught by my sister to make the rolled out egg noodles. I sure am craving chicken and dumplings today 😋 I prefer a less thick broth as well...lots of course ground black pepper
@@dianeabbey9202 I made the chicken and dumplings a couple of days ago. I do think I prefer the egg noodles over the dumplings. And I like a thicker broth, which it gets because of the flour on the egg noodles.
My dumplings turned out ok but I think I rolled them out to thick but the broth was spot on.
Tipper, Thank you so much for teaching me how to make chicken and dumplings! I followed your recipe step-by-step and made the most delicious Sunday dinner for my husband!! He was so proud of me.After 41 years… he got chicken and dumplings that I cooked just for him. I did tell him I had to give you credit though. I can’t express enough how much I love your channel.❤️
I feel like I have a new friend!
Fantastic! 😀
That's the way my Grandma n Mama made dumplings!!! God Bless!!!
I have just found your channel and I’m in love! My daddy was from down in London KY, and watching your videos makes me feel like I’m at my granny’s house. We always have chicken and dumplings with pintos & cornbread. Fresh chopped onion on top of the pintos, and a fresh summer sliced tomato. Great memories!!
Welcome and thank you!!
This reminds me so much of my Grandmama's chicken and pastry. Definitely something I enjoy making myself, especially since she's gone on now. ♥️
It's amazing that we cook so much alike. I thank my Mom every day that she taught me to cook this way. I make the drop dumplings, mother rolled hers out, but otherwise, we think alike with food. Your chicken and dumplings gave me the idea I needed for supper tonight. Thanks.
I love my dumplin's fluffy with lots of broth. I don't take the chicken off of the bone but leave it in the pot. Saves time. You always cook some mighty fine meals. Thanks! I chuckled when your hubby came back for seconds.
I was chicken and dumplings deprived as a child! My mom never made it. I don't know why, she was an excellent cook. I've never made them either. Until today. I can't wait to try this! Thank you for your excellent channe!. Purchasing your book is definitely in my plans.
Started drooling the second I read the title! Chicken & Dumplings is my faaaavorite comfort food, it's like a warm hug for your tastebuds. Thanks for sharing your recipe!
It is like a hug 😀
My great grandma loved chicken and dumplings! I prefer the dumplings to be a little more fluffier just like she did. It’s so good to have that warm fluffy parts of the dumplings with the chicken 😊
Hearing that screen door squeak,and the sound of the spring on it immediately took me back to a kinder,simpler time in the hills of old Kain'tuck.I was waiting for the "SLAM" of the door,amazing how a sound can take you right back.
Those look just perfect. That is the way my Grandma made them too (right along with the beans and cornbread)! Ahh - the memories. Thank you.
Cornbread goes good with everything. Chicken, & dumplings is my favorite comfort dish, I like the big fluffy dumplings. Yum
It surely does-we love cornbread 😀
Love chicken and dumplings!! I make mine similar but I put the carrots/onions/celery back in after I've cooked the dumplings!! It's so nice to see a husband who appreciates his wife's cooking and also tells her so!!
My mother and older sister made the most delicious dumplings. Mother always called it cooked pot pie. She always added potatoes as well. I watched my sister so often. She would place a pile of flour on the kitchen counter, make a well in the center. Then place an egg in the center and begin to mix the two, gradually adding small amounts of cold water til it was just right. She rolled out the dough and cut squares like you to put in the yummy broth. She made beef, turkey and chicken pot pie. I loved them all.
I made this last night. It was by far the best chicken and dumplings I’ve ever had and I love your version of the dumplings way better than the drop biscuits I’ve been doing my whole life. I’ll never go back. Thank you!! My family ate the whole pot!
Wonderful 😀
My great aunt made absolutely amazing chicken & dumplings! She’s passed now and it’s been probably 20+ years since I had any close to hers! She made the fluffy kind of dumplings. I think her recipe died with her unfortunately. She taught me how to make fried zucchini when I was in middle school and I still make it every summer when the neighbors share their bounty of excess zucchini’s 😉 Such fond memories 💝
My mother always made the fluffy drop dumplings so that’s what I’ve always made. I do like the kind that you make also as I’ve made them too. Chicken & dumplings is such a good comfort food! ❤️
It is so comforting 😀
If I'm feeling lazy I just tear apart some canned biscuits and it works a charm
@@arieldanielle23 flatten them to 1/8 then cut.
@@marylou5283 no need to spend time rolling them when tearing off small balls does the same. I'm sure yours are great though! Any way to skin a cat.
I love your channel. We loved going to visit my dad's family in Appalachia. My grandma cooked the best food. Soup beans, fried taters and cornbread, what a meal. She made green beans and potatoes, but I haven't perfected that one yet. Every meal had 'grease gravy' on it. Yummmmm. I look forward to your next video. Hi from Colorado.
I had to teach myself everything I know it is a blessing to fill in the blanks that cookbooks miss like the butter you added for richness of broth and using broth for dumplings! Thank you I’m cooking this up tomorrow!
My mom always made drop dumplings but my aunt rolled hers out. The first time I had rolled one's I didn't like the texture. It was just something different. I learned to like them that way too!
I like my dumplings like yours but ever since I was a child I’ve loved a thick broth over my cornbread. That plate looks SO good, no surprise that Matt went for seconds.
After watching your show, I had to play it again and show my husband. He loves chicken and dumplins and ofcourse the rest of the dinner looked great. Keep making those great recipes, nothing better than good stick to your ribs country food.
Tipper, it is such a joy to watch your videos. For the cooking, yes, but for so much more. I feel like I’m sitting in your kitchen and we’re old friends. I feel so blessed to be able to spend time with you.
Thank you David!!
I love my dumplings thinner like this too! That meal looks so delicious 😋 thanks for sharing the recipe Tipper!
Yes, to the cornbread with the dumplings! There is a magic that happens when that dumpling broth meets the crusty cornbread. So so Delicious! I also love the flat rolled chewy dumplings. My favorite recipe for Chicken & Dumplings calls them Rolled Slick Dumplings. It’s so very simple, and so delicious. Love them with green beans and pickled beets too!! Making me miss my grandma now.
I love this comfort food recipe.
No matter how it's made, thick or thin.
Cut dumplings, drop dumplings, biscuit dumplings.
It's my favorite meal!
Thanks Ms. Tipper for making a great recipe for sharing with us!
Thank you Tipper. What a meal, one of my favorites. I do prefer the fluffy dumplings but you can"t wrong either way. I definitely need more practice to fix them. I think the butter may be the thing missing in my chicken and dumplings. They never seem rich enough like I remember my mom's. I eat mine with cornbread too. Green beans and pickled beets are the perfect sides. I will definitely be saving your video.
I love a thick fluffy dumpling but I sure wouldn’t turn away a smaller chewy one. This meal looks amazing!!!
Thank you 😋
Love chicken and dumplings! My Nana made this dish with the chewy type like you and also the airy puffy kind.But it was always a rich broth like you do it! Thank you so much for sharing!!
I grew up eating chicken and dumplings made with the fluffy drop biscuits. My granny taught me how to make them. I'll have to try your version of them 😊
My Mom made similar dumplings but called them pot pie noodles. We had the fluffy biscuit style dumplings usually
I love all your videos! I just had to comment that I laughed SO HARD at the cameo of Matt impatiently awaiting the chicken 'n dumplings!!! More cameos of Matt :) I'm loving all your recipes and look forward to Friday's book reading!!! :D
We'd make dumplings in both styles: fluffy biscuit style and chewy noodle style. My granny and mom did the biscuit style. Granny's sister did the noodle style and would sop up the broth with a biscuit or cornbread. My husband likes biscuit style with the slightly thicker broth. These days I make a bunch of biscuits ahead of time and freeze the raw biscuit. Then put them in a bag in the freezer. I'll take out what we need and drop in the frozen biscuit; and 25-30 minutes later in a gentle boil we've got dumplings.
Yummy. Glad to see he enjoys it twice. I like the fluffy dumplins, made about the size of walnuts. I do keep my carrots, celer, and onions in the gravy. The beans and beets are perfect to go with, i havent tried the cornbread with mine yet...we live in the north so we dont use it as much as you do. Thanks for the video.
Yesss Mam!! What a meal and I know it was delicious. Just love watching you cook Tipper; very much like my Mom. She just loved pleasing Dad and the boys. Enjoy, as I know you will, and thanks to you and the good ole country ways. God bless.
Thank you 😀
Just thinking about my Grandmother's Chicken and Dumplings today, lost her when I was young, but no soft Dumplings here.. love the chewy dense ones, extra pepper please.
Thank you John! I bet her's were wonderful 😀
That looks soooo good! I like all kinds. My step Dad makes his famous “Chicken and rivals” it’s a thin broth and the dumplings are round and pretty hard and thick and super good. However my mom makes thick chicken and dumplings and she makes the fluffy dumplings and those are my absolute favorite! I think it’s bc that’s what I grew up on and it was a favorite of mine. My moms chicken and dumplings are a comfort food for me .
My grandmother made a rich stock using chicken backs and of course she stewed the chicken in this. Her dumplings were made using the stock to bring the ingredients together. She simply pressed the dough, using her fingertips, on a floured surface till the dumplings were the thickness she wanted. They came out light as a feather. Now I'm hungry all over again!
I love that you make sure to get every morsel into your pot. I don’t like cooking videos when the person ends up wasting some of the ingredients because they don’t scrape the bowl/board.
filling. Too my grandma said it was sinful to waste any scrap of ,always get every little bit.
Filling wasn't supposed to be in this reply.
Ms. Tipper I'm sad to say that I have to quit watching your videos! Every time I do you remind me of how my Momma cooked! That is the biggest compliment I could ever give anybody! She's been gone 29 years and I can still taste her chicken and dumplings! By the way she rolled hers out also, after second thought maybe I could watch another one or two😁
😀 I'm glad I remind you of her
Tipper I get hungry every time I watch one of your cooking shows! I like the square dumplings like you do. When I was a child having chicken and dumplings always started with having us children catching a chicken, but it was always worth the effort. Thank you for what you do. Dennis Morgan
Thank you for the story and recipe!
I’ve always been afraid to try the rolled out dumplings so I always make drop. Mine always turns out thick. I think I will give your way a try! I think I can do it! Love your channel! Kentucky here 👋
Hope you enjoy them 😀
Terri... I tried the rolling pin, I actually got to just patting with my floured hands... not sure why, but just to seems better that way
Dumplings this way are so good!
I grew up with the drop dumplings and my soup is usually very thick. Almost a stew. But I grew up in Minnesota and it was a great winter stick to your ribs meal.
Thank you Kim 😀
I love watching you cook I find it very relaxing. Thank u
Sweet Memories. The same way my Gran, Mom and I make our dumplings. Our broth was just a bit thicker but our dumplings were just like yours. One thing I add to my broth while the chicken cooks is a spoon full of poultry seasoning. Great flavor for the chicken and broth. Now you've made me want to go cook dumplings! Not a bad thing! ☺
Great video, Tipper!!! My family says this is absolutely the ultimate comfort food! Looks exactly like mine...just not as much chicken back in the pot since we like to use most of the chicken in chicken salad to go with it. Also (like my grandma) I make egg gravy which is boiled eggs, sliced and sprinkled with salt and pepper and just before serving, add some of the broth to the eggs. Anyone ever hear of that?
In my part of eastern NC when you go to a family reunion, you see that the chicken pastry, applejacks and barbeque from a local restaurant are gone in a hurry. 😁
I bet the flavor of the vegetables really adds a lot, and I'm going to try it that way next time. I bet the broth adds a lot to the dough, but as long as I can buy those thin Atkinson's pastry strips, I'm not making them.....lazy! 🙄
Watching you cook always gets my tummy growling with hunger pang’s lol, everything you cook looks good and homey. I’ve always made my dumplings the drop biscuits style but I think it’s out of laziness not taste 😂 Matt sure is a lucky man to have you for his wife!!!
Matt tippity tapping on that plate waiting patiently to start eating was so sweet and funny. Wonderful video, thanks for sharing.
Love love pickled beets!! I do love the chewy dumplings too. I’m defrosting chicken to make a pot of this. Freshly ground black pepper on top of my helping is the finishing touch!!❤️