Southern Chicken Dumplings
This is my Grandmother's recipe, and is vague in places. I'll add detail as I can.
- Boiling chicken (hen)
- 2 cups flour
- 1 tsp. salt
- 1/2 stick of butter (oleo/margarine)
- Sweet Milk
- Black pepper to taste
Level of difficulty Average
Cost Average budget
Boil the chicken until done, skin and de-bone and set aside the meat. Add pepper to broth to taste.
Mix the flour and salt, and work in the butter.
Add enough Sweet Milk to form a hard dough.
Roll out the dough on a floured surface and sift with flour to ease cutting and thicken the broth. Cut dough into small lengths. While doing this, bring broth back up to a boil.
Drop into the lengths of dough into boiling broth. Cook dumplings WITHOUT a lid or your dumplings will be gummy.
Add meat back into broth and dumplings.
If using a fryer instead of a hen, add a can of cream of chicken soup, or a can of chicken broth, or a chicken bouillon cube.
If you want softer dumplings, add 1/2 tsp baking powder to the dumpling mixture.
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Chef Tips and Tricks
These quick and easy chicken quesadillas are the perfect, last-minute family dinner!
- 2 chicken breasts
- 1/2 cup of tomato sauce
- 1/2 cup of chives, chopped
- 1 tsp. of Mexican spice mix
- 4 Tortillas
- Salt, to taste
- Put shredded chicken breast, tomato sauce, chives, and mexican spice mix in a bowl and mix together.
- Lay out the tortillas. Place a slice of cheddar in the center, and cover with the chicken mix.
- Fold up tortillas, and heat in a frying pan until golden.