Best 7 Amish Chicken And Dumplings Recipes

MENNONITE CHICKEN AND DUMPLINGS

Steps:

• Beat butter until fluffy.
• Add eggs slowly.
• Add dry ingredients and mix until thoroughly blended (don't over-mix it)
• Flour your hands and form balls slightly larger than golf balls. Lay them on a greased tray.
• Make broth and boil sliced carrots and green beans until soft.
• Add parsley and chicken Bring the soup to a rolling boil and carefully spoon in the dumplings
• Put on the lid and cook for 10-15 minutes or until soft and fluffy. Do NOT open the lid! Do not overcook them or they will fall apart.
• Remove from heat and serve.

CHICKEN AND DUMPLINGS

Steps:

• Cut chicken backs, necks and wings into 1-inch pieces.
• For the broth: in a large pot, combine the chicken, onions, water, bay leaves and salt. Bring to a boil. Reduce heat to low and simmer, partially covered, until the chicken is tender, about 45 minutes. Remove the chicken pieces and set aside. Discard the chicken backs, necks, and wings. When the chicken pieces have cooled, remove the meat from the bones in chunks and set aside. Discard the skin and bones. Strain the broth and discard the vegetables.
• Prepare the dumplings: In a medium bowl, mix the flour, baking powder, and salt together. In a small saucepan over low heat, bring the butter and milk to a simmer. Stir the butter and milk mixture into the dry ingredients with a fork and stir until the mixture just comes together. On a lightly floured surface, roll the dough out to a 1/8-inch thickness. Cut into long strips 1-inch wide. Transfer to a large plate or baking sheet and cover with plastic wrap. Refrigerate until ready to use.
• In the cleaned Dutch oven, melt the butter over medium heat. Whisk in the flour and cook until golden-brown, 3 to 4 minutes. While whisking, add the wine, the reserved chicken broth, Essence, and thyme. Cook until thickened, about 5 minutes, then add the celery, carrots, and onion. Cook until the vegetables are tender-crisp, about 15 minutes. Add the reserved chicken meat, heavy cream, and peas. Season with salt (if necessary), and add black pepper, to taste.
• Place the dumplings on top of the chicken mixture and gently stir into the hot liquid. Cover and simmer until the dumplings are cooked through, about 10 minutes. Gently stir in the parsley. Serve in large soup bowls.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.

IRISH CHICKEN AND DUMPLINGS

Steps:

• In large, heavy pot, combine soup, water, chicken, celery, onion, salt, poultry seasoning, and pepper. Cover and cook over low heat about 1 1/2 hours.
• Add potatoes and carrots; cover and cook another 30 minutes.
• Remove chicken from pot, shred it, and return to pot. Add peas and cook only 5 minutes longer.
• Add dumplings. To make dumplings: Mix baking mix and milk until a soft dough forms. Drop by tablespoonfuls onto BOILING stew. Simmer covered for 10 minutes, then uncover and simmer an additional 10 minutes.

AMISH DUMPLINGS

Steps:

• Mix dry ingredients first.
• Add the beaten egg.
• Add few drops of water until you have a stiff, sticky dough.
• Drop 1/6 at a time in to hot, nearly boiling stock or on top of stew (with lots of liquid).
• Cover and cook 10 -15 minutes.

BEGINNER CHICKEN AND DUMPLINGS

Steps:

• Melt the butter in a large pot over medium heat. Stir in the onions, and cook for a few minutes until they begin to soften. Add the chicken breast and thigh meat; cook and stir until the chicken is no longer pink in the center, about 10 minutes. Pour in the water and cream of chicken soup; season with chicken bouillon and poultry seasoning. Bring to a simmer over medium-high heat.
• Meanwhile, pour the milk into a mixing bowl, and stir in the baking mix until a dough forms. Once the soup is simmering, drop the dumpling mix in by the spoonful. Reduce heat to medium-low, cover, and simmer until the dumplings are no longer doughy in the center, about 20 minutes. Turn the dumplings over after 10 minutes to ensure they cook evenly.

MRS. CRIBBS'S CHICKEN AND DUMPLINGS

Steps:

• In a large saucepan, combine the chicken legs with the large chunks of carrot and celery, half of the chopped onions and the water. Simmer over moderate heat until the chicken legs are cooked through, about 15 minutes. Transfer the chicken to a plate. Let cool slightly, then remove the meat from the bones and let cool. Strain the chicken broth and discard the vegetables.
• In a medium bowl, combine the flour with 1 cup of the chicken broth, adding a little of the fat from the broth; stir to form a stiff dough. Turn the dough out onto a lightly floured board and knead until smooth. Wrap the dumpling dough in plastic wrap and let rest at room temperature for 30 minutes.
• 3.Cut the dough into quarters. Working with 1 piece at a time, roll out the dough a scant 1/4 inch thick on a very lightly floured work surface. Cut the dough into 3-inch-wide strips and transfer to a sheet of wax paper. Working on the paper, cut each strip crosswise into 1-inch-thick dumplings and transfer the paper to a baking sheet; do not separate the dumplings. Repeat with the remaining dough, stacking each layer on the baking sheet. Freeze the dumplings until solid, at least 4 hours and preferably overnight.
• In a large enameled cast-iron casserole, combine the sliced carrots and celery and the remaining chopped onion with 4 cups of the broth and bring to a boil. Season well with salt and pepper and cook until the vegetables are just tender, 7 to 8 minutes. Add the cooked chicken and return to a boil.
• Separate the frozen dumplings and add them to the simmering broth a few at a time, submerging them in the broth. Bring the broth to a simmer and cook until the dumplings are tender, about 15 minutes; tuck the dumplings into the broth occasionally.
• Spoon the chicken and dumplings into bowls and serve.
• MAKE AHEAD The recipe can be prepared through Step 3 up to 3 days ahead. Refrigerate the broth and the chicken; keep the dumplings frozen.

CHICKEN WITH SLIPPERY DUMPLINGS

Steps:

• Place chicken, celery and onion in a Dutch oven. Cover with water; bring to a boil. Reduce heat; cover and simmer until chicken is tender. Remove chicken and keep warm. Skim fat from the pan juices; add water to measure 3 qts. Set aside 1-1/2 cups for dumplings; cool. Return remaining broth to the Dutch oven; add carrots and bouillon. , For dumplings, combine flour, salt if desired and baking powder. Add enough reserved broth to form a stiff dough. Divide dough into thirds; cover and let rest for 10-15 minutes. , Meanwhile, bring broth to a simmer. Roll each portion of dough to 1/8-in. thickness; cut into 2-in. squares. Drop one at a time into simmering broth. Cover and cook for 5-7 minutes, stirring occasionally. Serve immediately with the chicken. Sprinkle with parsley if desired.