Best 7 Cracker Barrel Dumplings Recipes

CRACKER BARREL CHICKEN & DUMPLINGS

Steps:

• Boil 3 quarts water in a large pot.
• Add chicken, 1 t salt, onion, celery, garlic, bay leaf and parsley and simmer for 2 hours.
• The liquid will reduce by 1/3.
• When chicken is cooked, remove it and set aside.
• Strain stock and throw away everything but the stock.
• Put 6 cups of the stock back into the pot. (Leftover stock can be frozen.)
• Add the pepper, 1/2 t salt and lemon juice and reheat while you mix dumplings.
• For dumplings, mix flour, baking powder, 1-1/4 t salt and milk in a medium bowl.
• Stir until smooth, then let dough rest for 5-10 minutes.
• Roll dough onto a floured surface to about 1/2 inch thickness. (Handle the dough as little as possible for good dumplings).
• Cut the dough into 1/2 inch squares (I use a pizza cutter) and drop each square into the simmering stock.
• Use all of the dough.
• The dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy.
• Simmer for 20 to 30 minutes until thick.
• Stir often.
• While the stock is thickening, the chicken will have cooled.
• Tear all the meat from the bones and remove the skin.
• Cut chicken into bite sized pieces and drop them into the pot.
• Cook for another 5 to 10 minutes, but stir carefully so you don't break the chicken up.
• When the gravy has reached the desired consistency, ladle four portions onto plates and serve hot.
• (Very good over mashed potatoes.).

CRACKER BARREL DUMPLINGS ~ COPY CAT

Steps:

• 1. Mix the flour, baking powder, salt, milk, and oil, blending well, and turn out on to a floured surface. Knead four or five times. Roll out dough to 1/8-inch thick and cut into 1 x 1 1/2-inch dumplings.
• 2. In a large saucepan, combine the water and bouillon cubes/soup base. Boil until the bouillon cubes/soup base dissolve. Cook the dumplings until just about done; dumplings are done when they float up towards the top of the pot. Use a strainer to remove them to a bowl and set aside. Reserve the cooking liquid.
• 3. While the dumplings are cooking, you can start to prepare the sauce. Melt the butter in medium saucepan. Add salt and flour; stir until thick. Mix the sugar with the milk and add to flour mixture a little at a time, stirring constantly with a whisk until thick and smooth. Remove from heat. Add the cooked dumplings to the sauce.
• 4. Reserve 3/4-1 cup of the cooking liquid and stir gently into the sauce and dumplings. Return to low heat and simmer until blended. If the sauce seems too thick, gently stir in a little more cooking liquid. Add pepper to taste.

CHICKEN AND DUMPLINGS LIKE CRACKER BARREL'S

Steps:

• Place chicken in a Dutch oven. Add water and 2 teaspoons salt. Bring to a boil.
• Cover, reduce the heat, and simmer for 1 hour or until tender (should almost fall off bone).
• Remove the chicken from the broth and cool. Bone the chicken and cut meat into bite-sized pieces.
• Bring the broth to a boil and add pepper.
• Combine the flour, baking soda, and salt. Cut in the shortening. Add the buttermilk, stirring with a fork until moistened.
• Knead the dough 4 to 5 times (never done), and pat to 1/2-inch pieces and drop into boiling broth (I do not pat it out, just pinch off pieces). Reduce the heat to medium-low, and cook for about 8 to 10 minutes, stirring occasionally.
• Stir in the chicken and serve. I make it in the pressure cooker, much quicker and easier.
• I pressure it for only 30 minutes.
• It can also be done in the crockpot with 3-4 cups water but someone has that book so at this time I cannot give cooking times.
• Good Luck! Hope you enjoy.

CHICKEN 'N' DUMPLINGS -- CRACKER BARREL STYLE

Steps:

• Bring water to a boil in a large pot.
• Add the chicken, 1 teaspoon of salt, onion, celery, garlic, bay leaf and parsley to the pot.
• Reduce the heat to simmer and cook the chicken, uncovered, for 2 hours.
• The liquid will reduce by about one third.
• When the chicken has cooked, remove it from the pot and set it aside.
• Strain the stock to remove all the vegetables and floating scum.
• You want only the stock and the chicken, so toss everything else out.
• Pour 1 1/2 quarts (6 cups) of the stock back into the pot (keep the leftover stock, if any, for another recipe - it can be frozen).
• Add coarsely ground pepper, the remaining 1/2 teaspoon salt and the tablespoon of lemon juice, then reheat the stock over medium heat while preparing the Dumplings.
• For the Dumplings, combine the flour, baking powder, 1 1/4 teaspoons salt and milk in a medium bowl.
• Stir well until smooth, then let the dough rest for 5 to 20 minutes.
• Roll the dough out onto a floured surface to about a 1/2-inch thickness.
• Cut the dough into 1/2-inch squares and drop each square into the simmering stock.
• Use all of the dough.
• The Dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy.
• Simmer for 20 to 30 minutes until thick. Stir often.
• While the stock is thickening, the chicken will have become cool enough to handle.
• Tear all the meat from the bones and remove the skin.
• Cut the chicken neatly into bite-size pieces and drop them into the pot.
• Discard the skin and bones.
• Continue to simmer the chicken and dumplings for another 5 to 10 minutes, but don't stir too vigorously or the chicken will shred and fall apart.
• You want big chunks of chicken in the end.
• When the gravy has reached the desired consistency, ladle four portions onto plates and serve hot.
• Serve with your choice of steamed vegetables, if desired.

SHAWN'S CRACKER BARREL STYLE CHICKEN AND DUMPLINGS

Steps:

• boil chicken at a low boil in very large dutch oven with celery, onion, and garlic. season with salt and pepper, add chicken bouillon.
• let chicken low boil for about 1 hour.
• remove all chicken, celery, onion, and garlic from pot- let cool until you can work with the chicken. debone chicken and shred a little with hands. discard celery, onion and garlic.
• in bowl mix dumpling ingredients well and turn onto a floured surface. knead 5-6 times and divide into 2 parts.
• roll out one section into 1/8" thickness and cut into 1" squaresrepeat with other section.
• in large pot boil water with 3 bouillon cubes.
• cook about half of the dumplins unitl just about cooked through remove, strain and set aside. repeat until all are done.
• in sauce pot melt butter add salt and flour and whisk together. once incorporated increase heat to medium high.
• add milk and whisk until smooth, whisk in chicken base unitl disolved into mixture reduce heat to a low simmer.
• add the 1/2 cup of cooking water (either the dumpling liquid or the chicken water) simmer whisking to make sure there are no lumps. remove from heat.
• bring chicken water to a boil, return chicken to the pot and add dumplings.
• scoop out one ladel of sauce and add to chicken pot stirring constantly. continue to add ladel at a time until the desired thickness you like is achieved.
• taste for seasoning. serve in deep bowls!

CRACKER BARREL DUMPLINGS

Steps:

• 1. Dumplings Mix the flour, baking powder, salt, milk, and oil blending well Turn out on floured surface and knead four or five times. Roll out dough to 1/8 inch thick and cut into 1 inch dumplings.
• 2. In large saucepan combine the water with the bouillon. Bring to a hard boil. Cooking in batches add the dumplings to the boiling water. The dumplings are done when they raise to the top. Remove with slotted spoon and set aside. Reserve cooking liquid
• 3. Sauce Melt the butter in a medium saucepan. Add flour and stir until thick. Mix the sugar with the milk and add to the flour mixture a little at a time whisking until smooth. Remove from heat. Mix the 3/4 cup cooking liquid with the chicken bouillon. Mix the cooking liquid into the sauce. Pour the sauce over the dumplings mixing well. Season with salt and pepper

CRACKER BARREL HOMEMADE CHICKEN & DUMPLINGS RECIPE - (4/5)

Steps:

• In a bowl combine the flour, baking powder, and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball. Heavily flour a work surface. You'll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface. Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2x2-inches each. It's okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, and some might be shaped funny. Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings. To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15 to 20 minutes or until they don't taste doughy. Add the cooked chicken to the pot and serve.