How To Make Chicken and Dumplings With Down-Home Dumplings Winner Bea Farmer
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- Опубліковано 9 вер 2024
- Get the recipe: farmflavor.com/.... Down-Home Dumplings grand prize winner Bea Farmer shows you how she prepares her award-winning chicken and dumplings recipe.
My mom is from Mississippi and this is how she made them. We never had big round balls either. I got my Crisco ready. Thanks for sharing!
I am so thankful I found this recipe. My grandma used to make them the same exact way. She died 7 years ago so I never got the recipe from her but this is right on! Thanks again!
I make my dumplings with the chicken fat/broth but I also slow roast the chicken (on the bone) but not all the way and then put it in stock to finish cooking, then use the fat renderings from the roasting in my dumplings. I do not boil my chicken entirely, slow roasting with seasoning is the key. My flour mixture has, parsley, thyme, sage & rosemary (fresh- so very little) chopped with garlic & onion powder. Rolled out put into the stock, add the roasted chicken. I then make a softened butter & flour slurry to thicken the stock...it actually makes it so the dumplings do not absorb the liquid and it makes a fantastic left over. I hate to say it, but I'd beat this recipe hands down. My chicken/dumplings is far more flavorful from slow roasting the chicken with spices under the skin the day before, let it cool, save the fat and do the dumplings the next day. It's to die for. Not that this recipe is not good, I am sure it is. I just prefer a lot of flavor in my cooking.
yours sound great DW, I too am a fan of roasting chicken and using the renderings for the dumplings, I always save the chicken fat in the fridge if I don't have immediate plans. Heck I have been known to buy thighs to pull off the skin to render that fat from the skin your dumplings with herbs sounds very flavorful.
If you don't show your finished product why put in the effort of filming?
I am from East TN & after watching videos all evening on U Tube ,you nailed them. Thats how my granny made them & can`t be beat. I can see why yours was number 1.
Wonderful. Originally from monteagle. Just like my mom made..
My grandma said to make the dumplings(cut) and let them sit on the counter all day (about 8 hrs or longer) then when you add them they absorb a lot of the liquid making them thick and most delicious. When she tried my recipe she said they were the best she had ever eaten. I always thought hers were the best.. so there you go.. best online recipe I have seen so far.. just let them dry before dropping them. If you like the broth thick this is the way to go.
Excellent tip. Much appreciated.
Just had to tell you...for the first time ever I made dumplings my husband loves! I've tried every recipe I could find for 18years....all just awful!Thanks to you he now gets his favorite dish and loves it. Thank you for sharing.
Christi Ellenburg
My mom always made puffy dumplings and I was surprised when I learned that there are many different types of dumplings. My husband's German grandmother made butter dumplings for stewy chicken way different than either the puffy balls or soft noodle type - but still a dumpling and still good :) I love the idea of using the chicken broth and someone in the comments said to try using chicken fat as well - wow, I can't wait to try my hand at making these! :)
Prize winning,huh.This is how I always make my dumplings.
That means I have been a winner all along!
I've seen quite a few southern style dumplings and was surprised at first to see thin rectangles but they still looked good to me. In England and Ireland dumplings are the size of those little scones Americans call biscuits. And their purpose is to swell up and soften and mop up the juices. Where as these seem to be more about eating them before they do that. I don't mind. I think they look and sound great! :) My only disappointment is after all that we didn't get to see the meal? What a shame!
That is an authentic southern chicken and dumplings recipe. I usually have better luck if I let the cut dumplings sit on the counter a half or or so before dropping in the broth. Also I personally don't let them cook in a rolling boil, but a more gentle boil. Thanks for sharing the recipe and video.
If that amount of dumpling dough slowed your boil, you really need to upgrade your cooktop. And, maybe you should try showing the finished dish!
Thats the truth!!! Didnt even show her prize dumplins smh!!! Florida girl
@@tameliabodison7214 ......Some peeps huh!
This is pretty much how my great grandmother use to make them. She lived in Daisy, Tennessee, now Soddy-Daisy, and I was very young and do not remember exactly how she made them, but I do remember she used chicken fat. I usually cook my chicken the day ahead and allow the broth to sit in the frig and scoop the hardened chicken fat off the top and put in my dumplings. There are lots of different recipes and I have tried several, but find this type the best without milk and definitely no eggs. I am a believer the true southern dumplings do not have eggs and milk. I live and work in the Middle East so forget about finding Crisco. I have found Mazola but I do not think it is as good as Crisco (sorry Mazola). I have even used butter, which I find is good, this is real butter, not margarine. I add a magi chicken cube to the broth and at the end of cooking add a large spoon of butter to make the broth richer. I have even added milk at the end. No matter how I make them I am always asked to make more so they must be pretty good! Mine are not as good as my great grandmothers but they are pretty close. Thanks for the video, it was very good and informative. Sheri from Saudi Arabia
Sherri I’m from Chattanooga and this is basically my gma’s (meemaw’s) recipe. She has several depending on the dumpling she wants.
Sometimes I want dumplings that are cut and boiled in the stew, and sometimes I want the biscuit type simmered on top. Also prefer to use buttermilk in the biscuit type. So many dumplings, so little time. :-)
I make real biscuits to go with my dumplin's. Overkill, I know. But I love the soft dumplin's, and I love to dip a nice browned biscuit in the gravy the dumplin's made.
Dayton Coke yes an I definitely have to make a pan of homemade cornbread to eat with it an jiffy cornbread for my children an grandchildren.Also love home made potato salad on the side.I have to make a big pot with a lot of broth it’s so good born an raised in Kentucky so it’s a southern thing
Thanks for all of your comments. I'm also not sure why these aren't good the next day, but most likely it depends on the consistency of the dumplings. I agree that "dumplings" are different depending on where you're from - these are what Southerners consider to be true chicken and dumplings. In this contest, we had so many entries, along with fantastic stories of recipe history, that we compiled them into a book of chicken and dumpling recipes.
I'm southern and these are not dumplings. Thier big fat noodles. Real dumplings are dropped from a spoon and cooked into big fluffy balls of deliciousness. Sorry, I totally disagree with you
Well I am 60 years southern and this is how my mother, aunts, grandmother and every other true southern church lady I've ever known made dumplings. Maybe yours are made a different way but that doesn't make someone else's "not southern".
@@bettytucker8295
I AM FROM DEEP SOUTH LOUISIANA
AND YES
👍THESE ARE PERFECT DUMPLINGS👍
Can we see what it looks like.
Mon Dieu!
My husband sons and granddaughters say my chicken & dumplings are the best. I use milk in my dough. Mine puff up and are moist but not doughy! I also use skinless chicken thighs and sometimes ck. breast.Breast meat is a dry meat, thighs are more moist. I also add milk at the end to my broth which makes it creamy. This is a true southern way to cook dumplings. There are people who don't like fluffy or as they call it (doughy) biscuits or dumplings. I think that is why there are two different ways to cook these. Of course which way the Mom's & Grandmothers cook for their family is how most families love.
Thanks so much....it has been over 30 years since my mama made them and when I moved to the West nobody knew how! I can't wait to try them!
That's more than a tablespoon of black pepper lol
Love these dumplings. My Grandmother did this recipe longer than fifty years ago that I know of and this is how I do them. Wish I had entered this contest!
Lenny can I have your Grandmother recipe for her dumplings and chicken how did she get her broth., CALVIN--calvnbradford1941@gmail.com
I do my own cooking I need a good recipe for Chicken & Dumplings. I love to know thank you all.,
Sounds like a great Chicken and Dumpling recipe.
Enjoyed just watching HER version ... until i started reading all the criticism. Everyone likes things their way and to call them what they like; we don't need to get so bent out of shape, ladies. If you grew up seeing dumplings fluffy, good. I DID enjoy reading how y'all did yours differently, even added one difference of my own. Love Southern accents!! Smiled when I figured out she was saying 'boil' not 'bowl'. 🤗
I use both milk and broth.
I started making, chicken and dumpling soup. Adding a bunch of veggies. I’m making c&d today.
I make mine with the broth also, it makes a good dumpling. I roll them out. Wonderful recipe.
That was wierd, I really wanted to see the end product
There are thousand upon thousand different recipes for dumplings. Prepare the one that you like! This is her recipe. If you Don't like hers, Don't make it.
Zachary Lavender : well said!
You are so right, sir!
Thanks captain obvious!
So like the dumplings I make! They cook all the way thru. Not sticky like drop dumpling
233
OK.. Thank you for sharing your recipe with us. You did not show us the finished product. WHY?? Isn't that the main point to see what we are making. Or did I blink and miss that part?? Just wondering.
When adding the egg they become more like noodle.. not breaking apart easily. A good chicken and dumpling should be like eating chicken gravy over a super soaked biscuit (not cookie uk style)but a southern style biscuit.. thick and yummy.
Eggs do not belong in any dumpling ... dumplings are not pasta
Wonderful!
Absolutely Amazing ....So Happy I was Able to Watch..
that's the way my grandmother made dumplins in Knoxville
I wish I could cook like that. Yum.
this is awesome lol I made the dumplings but I made so much and I live alone so I made a huge amount of dumplings... I am going to use her rec. next time.
my was made with (dbl batch) 5 cups flour, 1 tbs baking powder, 1 tsp salt 1 cup shortening and 1 1/3 cup milk \/
please tell me this is your first video, because you did not show the finished product. boy im eye hungry,,,,,lol
loved watching, my Mom used the fat and broth from cooking a fat chicken, and then rolled and cut long strips, Michael's Home Cooking guy does too, Glad I found these.
I have made this dish for 50 years and always have leftovers. Just need to add a little milk and out in microwave. Just as good.
Bad cameraman. He did not show the product.
REAL dumplings are puffy tender steamed or boiled BISCUITS. Flat dumplings are actually macaroni.
its amzing how many people in the comments are rude about this, everyone makes chicken and dumplins different, just like gumbo or stew or corn bread, many different ways to make them and they are all right, its what you are used to and grew up with or learned to make. just cause a person makes them different than you do doesnt mean they are wrong. god get a grip people. majority or people in the south make em like this, its how i make em. and i doubt mine are any better than someones from the north or west, its just different and what you are used too
I would have to agree with ya....
Like that idea, add broth, instead of milk or water. Makes sense especially, if favor is what you are aiming for!
the interviewer was so cold!
I think it was more jealousy. She was clearly not happy to be featuring someone else's prize winning dumplings
1/2 cup of pe pper… she adds like me.. ima from Kentucky and we's love's are pepper. lol. but we don't like flat dumplin's, and we add, celer, onion's, carrot's, to are's. I've not seen one yet that has. oh well. they's missing out. ima 63, and I cook with 'TLC''.
are’s is spelled ours
My family just spoon drop into the boiling stock, comes out like more of a juicy biscuit, I like it that way, I guess there are many ways to make them.
@MikeM615 I was thinking the same thing. I've never heard of dumplings tasting worse as they get older. Well, maybe hers are so good she never has any left for the next day, huh? LOL
What!! You're not going to show the dish after it's done??? Well that sucks, I was looking forward to eating with my eyes!! =*(
The linked recipe doesn't match the video recipe 🤔
What do you put in broth?
Do you add hot broth?
Those weren't dumplings! Those were noodles!
We can't see them
YES! This lady did not add Baking Powder....which I enjoy the best!.......and then she used Broth for liquid!!!! This would make the best taste!!
How did you make your broth?
Do you boil your chicken and use that broth?
yes thats the best way.
The linked recipe doesn't match the video!!!
I prefer drop dumplings.
@imthefrogman Why isn't this Dumplings. Do tell.
Hello! How do you decide time? Is it the time it would take for the chicken(^0^?
How much broth did you start with
no one makes the fluffy dumplings my mom maked
would have been nice to see the finished product. what do they look like once cooked? so far they look like noodles i think of dumplins as fat n fluffy.. seems to me someone is hiding something, terrible video.
Was the amount of broth about two quarts? The thickness of your dough was approx. 1/8 inch. I make mine 1/4 or thicker. Comments?
I prefer drop dumplings, come out like nice & fluffy balls. That’s how my Mom made them & they are delicious! Rolling the dough out flat makes it more like noodles. Should have shown a good view of the finished product!! And eating it!! Not a very good video. Try again ladies!!
I totally agree with you
Without a binder like eggs, the dumplings will just get too soft if stored in the fridge. I always seemed to have to use eggs with the dumplings along with any of the skimmed chicken fat (that's where all that great flavor comes from!) and I omit the broth lest they break apart while cooking. Is there a trick to not using eggs that you omitted from the video? Thanks. :-)
I never use eggs and my dumplings are fine .........................
I made some tonight and some disintegrated on me. I thought it was because that the stock was boiling to high but your stock looked like mine. What else could it be?
Kimberly Armstrong I made these so many times and they r great but broth was cooled down before going in flour. And i also use buttermilk. They crumble and fall apart if there is not enough Crisco grease pulling it together. For each cup of flour I use a generous tablespoon of Crisco. Good luck.
Well after reading a lot of negative reviews I said,” The heck with that!”
I used the frozen Reames noodles/dumplings!😳
Shocking I know!😄
I tried those frozen noodles once. I had high hopes! Went back to making my own.
Seems like the host is a little jealous of "The Dumpling Diva"
After watching the whole video, we didn't get to see a damn dumpling finished or on the plate.
can you use self rising instead of plain
PLEASE don't use Crisco! Try lard instead, or use some of the chicken fat.
I have always made my chicken and dumplings that way and Iam older than youl lol
Too bad we never got to see the finished product.
Just concerned about the hydrogenated shortening possibly used, unless it was not hydrogenated. Hydrogenated shortening is harmful to our health!
Thanks for sharing your recipe
Render your own lard. Lard works the same as shortening. Seems like I read somewhere that store bought lard is even hydrogenated.
Looks like a good recipe, but we never got a close-up of the finished dumpling. Disappointing video.
No baking powder?
i had to go back and watch again thinking i missed the baking power. I like my dumplings to thicken when they cook. I never used crisco either. I always use butter and milk and they are delicious the next day too.
@@3611136111 About how much butter do you use for this amount of flour, please and thank you. (PS. To flavor them a little more, I add a little poultry seasoning to the flour mixture.)
sorry no idea. I just start throwing stuff in. I have been experimenting trying to find a recipe i like. I have discovered i dont like dumplins soft. i like them chewy.
WTF?? NOT GOOD the next day?? WHAT?? Correction, HER chicken and squares are NOT good the next day...but mine and everybody else's real Chicken and Dumplin's are even better the next day. Maybe she should use some buttermilk in her dumplin's...lol
I agree.....really good dumplings are even better a day or two after they are made. I also put milk in my broth. We love it that way.
Don’t lose this recipe.
Those are not dumplings those are noodles. Home made noodles ( pasta) nothing wrong with it just not dumplings. You can do the same thing with tortillas. And, that was a rolling boil not a simmer.
Totally agree
Well all right then. ; }
Thank you for "NOT" making your dumplings with Pillsbury biscuits in a tube. I moved to TN from PA & my new TN friends insist that their biscuits in a tube used as dumplings are better than the real flour & Crisco dumplings... they say that is how they're are made in the South. They will not be winning any awards, like you!!!!!
I'm from Tn. I responded on another reply you made. I can assure you, I don't pop a can to make my dumplin's. I never, however, used chicken broth in the dumplin' mix. I always used ice cold water. I don't know why. That's just what mama did. But I also refrigerate my plain flour, shortening and salt mix, for about an hour, before I add the water and roll it all out. I will be trying the chicken broth in my mix, next time, but I will make it cold first. And I use a whole chicken, not just white meat. I think the dark meat and bone broth adds to the flavor.
basically....this is pasta
Lard dumplings
Yikes. I know it makes the flakiest pie crust in the world. From a medical person, tho, who had a heart attack (and that was with eating very little fat ... It's the carbs n sugar), I just have to tell you lard is the worst fat to use. You cant enjoy food if you have heart blockages and die! 🤗
That is called strip dough.
like if you live in Tennessee
Nope not dumplings. 👎😤 Why do people make noodles and call them dumplings? I just knew I found a video showing how to make real dumplings. So disappointed. Dumplings are soup spoon size balls of dough cooked until thier big and fluffy. Can't over stir them while cooking or they will go flat and be doughy. Doesn't anyone besides me make real dumplings anymore? 😢
Betty those are NOT noodles either---noodles are made with eggs minus the whites.. and home made noodles are so delicious... as for the DUMP_LINS--- flat are more like ''sliders'' and the FLUFFY Ds are more like the original..
That was nowhere near a quarter of an inch thick. I'll tell ya something else... the next day's chicken and dumplings are delicious. This isn't the recipe for me, I reckon I like my momma's better.. seems like a whole lot of people like them differently than this. Flat dumplings? Chinese dumplings are flat. Noodles are flat. Dumplings are fat and fluffy.
Oh.. I'll bet these taste very good, I didn't mean to imply these weren't worth eating, but they're certainly different from what I think when I hear "Chicken and dumplings" I'd still try them any day of the week, especially since it's been so cold!
ShelliKittens salmon patties
Chinese do not ever make "dumplings" as we know them. They have an item called "jiaozi" that is just like a Polish pierog (pierogi is plural) and they call it a dumpling when they speak English - but no way it is a dumpling. It begins as a 3-4 inch round dough about 3/16" thick that gets a blob of filling, is folded to a half circle and edges crimped. It is the traditional food for New Yea's Day. The Japanese pronunciation (same characters) is "gyoza" --> en.wikipedia.org/wiki/Jiaozi
My mother and thousands of other American mothers made flat dumplings. They cook faster than big ball dumplings.
She said 1/4 to 1/8 inch thick.
Hairy or shaved?
Not impressed at all no one else must have been in the cookoff.
You lost me at Crisco. These might taste great, but they are soooo unhealthy. And, I was born and raised in Tennessee, so I can confidently say that these are NOT what Southerners consider to be true dumplings. No, no, nope.
lard is the way
Lard is actually healthier than veg shortening such as crisco, wesson, or others.
Rene Chambliss my mama used lard
I wouldn't eat your Dumplings, because you made the Dumplings w your ring on your finger. Jewelry holds Bacteria. You must remove your jewelry, if your gonna prepare food.
I'm surprised at using hot broth.
? How do you do it differently?
Has to be Crisco? Lol horse puck. Lard or butter is fine.
Add some sour cream
"World's Greatest"? Do foreigners actually enter this contest or is it like the baseball World Series, meaning "We have one team that is not from the U.S.!"?
Lance Baker well, it says world’s greatest SOUTHERN dumplings. So I would say all are welcome, but if it is more of a German, Italian, or middle eastern thing, it might be every bit as delicious, nut not the same thing at all.
Jealous!!!!
I bet you get your dumplings from a Pillsbury biscuit tube & think those are dumplings...
Got invited to someone's house for Chicken and Dumplin's once. I was so excited to go! Then I watched her pop open a can of biscuit dough. Never been so mortified in my life! Now I get to know my friend's better, before I come to supper.
Can you redo that video, except this time - take purple microdot mescaline one hour prior or perhaps some magic shrooms. It’s should be Filmed as you 2 are tripping hard. It needs a bit of ‘spicing up’. Ok, thx.
these are noodles to me, sorry