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How to make chicken and dumplings.?
I want to make chicken and dumplings and surprise my wife. I did everything just like she does it i thought. Everything turned out good except the dumpling. I thought I did everything right but the dumpling sank to the bottom of pan and were like half cooked. They really looked good to start off, so what did I do wrong. How do i cook dumpling and keep them fluffy?
Ok I read the directions you sent and I did all that except i did sneak a peek at them while they were cooking. If I can not take the lid off them until say ten Min's on low heat how long do I need to wait before I can take the lid off with out them sinking. Sorry I am man lol we do not know this kind of stuff lol.
2 Answers
- sha_lyn68Lv 710 years agoFavorite Answer
Big Thicket Chicken and Dumplings
Ingredients
1 (3 -4 lb) whole chickens
1 gallon water
1 teaspoon poultry seasoning
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/8 teaspoon red peppers (optional)
2 celery ribs, chopped
4 green onions, sliced thin or 1/2 medium onions, chopped
1 carrots, shredded
6 chicken bouillon cubes
DUMPLING INGREDIENTS
6 cups flour
2 teaspoons baking powder
1 teaspoon poultry seasoning
1 teaspoon salt
1 cup margarine or 1 cup butter flavor shortening
2 eggs, beaten
2 cups chicken stock
Directions
Place whole chicken and water into large pot or dutch oven.
Add poultry seasoning, garlic powder& pepper.
Bring to boil and reduce heat to medium.
Cook chicken for about 1 hour or until tender.
When done, carefully remove chicken from pot; set aside to cool.
Remove 2 cups of stock and set aside to cool.
Add celery, onion, carrot and bouillon cubes to remaining stock and continue to cook on simmer.
While chicken is cooling, prepare dumplings.
Into large mixing bowl, combine flour, baking powder, poultry seasoning and salt.
Add margarine and combine until mixture is coarse and crumbly.
(use a hand mixer) Add eggs and cooled chicken stock (be sure your stock has cooled to"just barely warm") then stir by hand to form a dough.
Turn out onto floured surface and knead slightly until smooth.
You may need to divide dough in half and only roll out half at a time.
Roll out to approximately 1/8-inch thickness.
Using a sharp knife or pizza cutter, cut dough in vertical strips about an inch wide.
Then repeat the process, cutting horizontal strips, which will give you little square dumplings.
Return chicken stock to a boil; drop dumplings in, a few at a time, as quickly as possible.
Cook about 15 minutes, stirring occasionally to prevent dumplings from sticking to bottom of pan.
When done, remove from heat and cover pan.
Remove skin and debone cooled chicken.
Cut into bite size pieces then fold into hot dumplings & broth.
This recipe will serve a family of 4 two main course meals.
Leftovers can be frozen.
Source(s): http://www.food.com/recipeprint.do?rid=52253