I have never seen chicken and dumplings like this. This way it is a soup but that's not a thing from what I know. It is called Chicken and Dumplings. It is thickened with flour or corn starch to make it thick like a gravy.
These sort of dumplings are very different from what our tribal friends are accustomed to but are beloved to those if us who have eaten these since childhood. The combination of fluffy, chewy, steamed bread is a unique texture/flavor and is irresistable to us.
Bread dumplings are often served on top of beef casserole which is baked in the oven. The beef makes a rich sauce and the dumplings are like pieces of roti to fill you up.
I'm also from Texas, and I am a 4th generation native Texan of 73 years old. You must not have a very good recipe in your family. For my chicken and dumplings, I start by making my own broth while cooking the chicken(s). I make a 12 quart stew pot full and cook 2 whole chickens (minus the giblets- the neck, heart, gizzard, and liver). Once the chickens are cooked to the point that the meat is falling off the bone, I remove them and set aside to cool while I concentrate on making my broth by adding salt, black pepper, finely chopped celery, diced white onion, and chopped parsley. Some recipes call for carrots and peas, but in my family, we believe that makes it taste too much like chicken pot pie. My dumplings are handmade and rolled out and cut into strips that are then cut into shorter pieces. While the broth is simmering, I debone the chicken and tear the meat into small pieces. I then put the chicken pieces into the pot and let it return to a slow boil while occasionally stirring. I then turn the fire off and add the dumplings, one at a time, pushing each one separately into the broth so they don't stick together. I put a lid on the pot and let the heat from the previously boiling broth cook the dumplings. It's basically an all-day ordeal, but it's well worth it!
There are 2 different ways to make it. The way they are trying to do it you take raw dough and you pinch off a spoonful at a time into the pot. Then you continue until the dough is cooked. And starches are added and whatnot so that the sauce comes out almost like a gravy.
I have never seen chicken and dumplings like this. This way it is a soup but that's not a thing from what I know. It is called Chicken and Dumplings. It is thickened with flour or corn starch to make it thick like a gravy.
You can always add spices to the dumpling flour to make them more vigorous in taste. Salt, pepper, garlic, etc.
I find them a little bland as well. Maybe with seasonings I would like them better.
These sort of dumplings are very different from what our tribal friends are accustomed to but are beloved to those if us who have eaten these since childhood. The combination of fluffy, chewy, steamed bread is a unique texture/flavor and is irresistable to us.
One of my favorites for sure! I like to use pulled chicken, I use a little canned milk with whole milk for the sauce.
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It's good for a cold and blustery day to warm your insides.
I like split pea soup, but as it is pork based, you would have to change it to beef based, but the flavor would be very different.
Bread dumplings are often served on top of beef casserole which is baked in the oven. The beef makes a rich sauce and the dumplings are like pieces of roti to fill you up.
Recipe please
If the chicken and broth have flavor, it makes sense that the dumplings are bland. It balances the flavor.
Known as Fricot in northern Canada
I love chicken and dumplings! I haven't had that in a very long time. Makes me want some now. 😋
Definitely a winter food. The dumplings take up the flavor of the soup.
Im from Texas with southern grandmothers. And I dislike chicken and dumplings a LOT. Wet bread with boiled chicken. No thank you.
I'm also from Texas, and I am a 4th generation native Texan of 73 years old. You must not have a very good recipe in your family. For my chicken and dumplings, I start by making my own broth while cooking the chicken(s). I make a 12 quart stew pot full and cook 2 whole chickens (minus the giblets- the neck, heart, gizzard, and liver). Once the chickens are cooked to the point that the meat is falling off the bone, I remove them and set aside to cool while I concentrate on making my broth by adding salt, black pepper, finely chopped celery, diced white onion, and chopped parsley. Some recipes call for carrots and peas, but in my family, we believe that makes it taste too much like chicken pot pie. My dumplings are handmade and rolled out and cut into strips that are then cut into shorter pieces. While the broth is simmering, I debone the chicken and tear the meat into small pieces. I then put the chicken pieces into the pot and let it return to a slow boil while occasionally stirring. I then turn the fire off and add the dumplings, one at a time, pushing each one separately into the broth so they don't stick together. I put a lid on the pot and let the heat from the previously boiling broth cook the dumplings. It's basically an all-day ordeal, but it's well worth it!
That's funny... this is what we're having for dinner... during a California heat wave.
Chicken soup with cornbread is better than dumplings for me. Big chunk of cornbread is so yummy. May have to make some today.
I love chicken and dumplings, but dumplings have to have a fair amount of salt and pepper in them.
They should try chicken pot pie.
Dumplings are usually rolled out and are thin
There are 2 different ways to make it. The way they are trying to do it you take raw dough and you pinch off a spoonful at a time into the pot. Then you continue until the dough is cooked. And starches are added and whatnot so that the sauce comes out almost like a gravy.
If you don't make dumplings just right, they're too doughy/chewy...
There are better dumplings out there. Don’t give up