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Thad in AR. 
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Location: Arkansas
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 Topic: My first chicken n dumplings
Posted: 07 Feb 2021 at 4:17pm |
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Never made them before.
Jenny been working a lot of hours so I decided to try to be helpful today. After some house work I went grocery shopping and this is what I came up with.
Fingers crossed.
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Sugarmaker
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Location: Albion PA
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Posted: 07 Feb 2021 at 8:35pm |
Thad, Will we see mouth watering pictures? Regards, Chris |
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D17 1958 (NFE), WD45 1954 (NFE), WD 1952 (NFE), WD 1950 (WFE), Allis F-40 forklift, Allis CA, Allis D14, Ford Jubilee, Many IH Cub Cadets, 32 Ford Dump, 65 Comet.
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Thad in AR.
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Posted: 07 Feb 2021 at 9:40pm |
 Sugarmaker wrote:
Thad,Will we see mouth watering pictures? Regards, Chris |
Wish I could. Still haven’t figured it out from the iPhone. It was good but I’ve had better.
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Wayne180d
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Posted: 07 Feb 2021 at 9:42pm |
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I raise my own chickens and my wife makes it quite often with homemade noodles. Hope your batch turns out.
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desertjoe
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Posted: 08 Feb 2021 at 2:46am |
Wayne180d wrote:
I raise my own chickens and my wife makes it quite often with homemade noodles. Hope your batch turns out. |
Well,Wayne,,,,ask your wife if she will share her recipe with us,,,,,  I like Chickie and dumplins but mine usually comes from a can,,, 
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Thad in AR.
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Posted: 08 Feb 2021 at 5:06am |
desertjoe wrote:
Wayne180d wrote:
I raise my own chickens and my wife makes it quite often with homemade noodles. Hope your batch turns out. |
Well,Wayne,,,,ask your wife if she will share her recipe with us,,,,, I like Chickie and dumplins but mine usually comes from a can,,, |
Yes I’d like the recipe as well
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DMiller
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Posted: 08 Feb 2021 at 5:22am |
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Grandmother and Great Aunt made Rolled Dumplings, noodle recipe based rolled dough cut in squares where used same dough for beef broth noodles with roasts sliced long and narrow. Wife prefers drop dumplings, still do not care for those.
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Hubert (Ga)engine7
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Posted: 08 Feb 2021 at 5:49am |
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My bride makes some of the best. She rolls the dough out thin and flat and lets it dry for most of the day and then slices it up for the dumplings. I'm getting a craving now for some chicken and dumplings. Maybe if I stay on my best behavior for a few days she will fix me some.
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Just an old country boy saved by the grace of God.
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JW in MO
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Posted: 08 Feb 2021 at 6:23am |
DMiller wrote:
Grandmother and Great Aunt made Rolled Dumplings, noodle recipe based rolled dough cut in squares where used same dough for beef broth noodles with roasts sliced long and narrow. Wife prefers drop dumplings, still do not care for those. |
I’m with you, I like chicken and noodles but can’t stand biting into a ball of dough. Now I might put a big buttered biscuit under my chicken and noodles.
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Ray54
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Posted: 08 Feb 2021 at 1:50pm |
We need a little explanation on what is considered a dumpling. The way most of you are talking it sound more like chicken and noodles,  but that is good eats in my book too.
My Wonderful cooks the chicken and gravy( ? ) then adds biscuits (for lack of a better term) on top that steam with a lid on the pot. Nothing undercooked and doughy about them. They seem more puffy and liter than her biscuits. I just love that thick gravy and smother that dumpling. Just the way her granny did it 60 years ago. This was something my family never had. My dad must no have been big on stew and and stuff with gravy other roast beef and potatoes.
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Sugarmaker
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Posted: 08 Feb 2021 at 5:55pm |
Ok So You guys know I take pictures. Yea lots of pictures. Not trying to hijack Thad's thread. This is just to give you something to view that is related to the subject. So this is what Cheryl calls dumplings. Cooked on top of the homemade chicken soup. Under a lid. Soft dough that is cooked through, but is not crusty like a oven cooked biscuit. Which I like those too! Was it good? Take a guess! Regards, Chris
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D17 1958 (NFE), WD45 1954 (NFE), WD 1952 (NFE), WD 1950 (WFE), Allis F-40 forklift, Allis CA, Allis D14, Ford Jubilee, Many IH Cub Cadets, 32 Ford Dump, 65 Comet.
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Thad in AR.
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Posted: 08 Feb 2021 at 6:11pm |
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Mine were like little biscuits mixed in. I rolled them out to around 3/8” thick and sliced in to pieces.
I tried to follow the recipe exact but there seemed to be too many dumplings.
I like the look of Chris’s pic.👍
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WaltN
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Joined: 12 Sep 2009
Location: Jim Falls, WI
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Posted: 08 Feb 2021 at 6:17pm |
Have had all kinds of chicken and dumplings. Have had dumplings of all kinds, some very soft and fluffy, some like baseballs which were sliced with a sharp knife. Anybody making me chicken and dumplings any kind of way will be much appreciated.
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CA w/Woods L306
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LouSWPA
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Posted: 08 Feb 2021 at 6:41pm |
the only way I have ever had chicken and dumplings is similar to Sugarmaker's. Biscuit dough dropped on top of chicken and gravy
every definition i found was similar: dumplings (plural noun) a small savory ball of dough (usually made with suet) which may be boiled, fried, or baked in a casserole.
Edited by LouSWPA - 08 Feb 2021 at 6:46pm
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I am still confident of this;
I will see the goodness of the Lord in the land of the living.
Wait for the Lord;
be strong and take heart and wait for the Lord. Ps 27
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john(MI)
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Posted: 08 Feb 2021 at 10:30pm |
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What Chris showed, that is the only thing I would call dumplings. Mom made them, sure was good.
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Dave H
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Posted: 09 Feb 2021 at 5:37am |
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I was raised on the kind that Hubert described. Man they were great left overs also.
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Ray54
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Posted: 09 Feb 2021 at 10:41am |
Yep Chris has the kind I am talking about.
The cook here likes to plan as at 15 miles from town you don't just run down to the store if you are out of something. So Chicken and dumplings is for sometime next week.
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Brian F(IL)
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Posted: 09 Feb 2021 at 12:11pm |
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What Chris showed is what my mom used to make that we called chicken and dumplings. But, she also rolled out dough and cut it into strips. That's what we called chicken and noodles
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DMiller
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Posted: 09 Feb 2021 at 12:24pm |
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Yep, still prefer rolled dough dumplings and not boiled biscuit batter. Wife makes the latter and I do eat it, just do not care for it. She had my Grandmothers Dumplings, were strange to her but liked them.
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