10+ Ultra Comforting Chicken and Dumplings Recipes  - MyRecipes (2024)

FAQs

Why are my chicken and dumplings not fluffy? ›

If it's boiling too hard, the dumpling dough can fall apart. Simmering broth might not be hot enough to raise the dumpling dough. Remove or tilt the lid after they've cooked so the dumplings don't over-steam and get soggy and dense. At least, that's the way I was taught and dumplings come out fluffy and delicious.

How can I thicken stove top chicken and dumplings? You can thicken this dish by adding more flour, or even cornstarch. Create a slurry with either of these ingredients and milk or water, then stir into your broth base until you get your desired consistency.

What are the best sides for chicken and dumplings? The ultimate companions range from mashed potatoes to light, crisp salads. Consider fluffy rice, bread variations like garlic bread or dinner rolls, and roasted or steamed vegetables to truly complement your creamy chicken and dumplings feast.

Keep the heat low and keep your pot covered so that they steam. The dumplings can cook longer than the suggested times without issues, but agitating them with an aggressive simmer will make them fall apart. The batter for these dumplings is very similar to the batter for our easy drop biscuits.

A teaspoon of sugar adds an extremely subtle hint of sweetness. It also helps the dumplings retain their moisture through the cooking process and slows gluten development, which ensures tender dumplings. A pinch of salt seasons the dumplings and enhances the flavors of the other ingredients.

Once your water is boiling, let your dumplings cook in the steam for about ten minutes. Don't remove the lid as letting the steam escape will disrupt the cooking process and result in undercooked dumplings, so keep that lid on!

Thyme or tarragon is good to season, with some lemon juice. The dumplings can take a spoon each of this liquor when you're making them, and you can mix in some zest too if you like. Also, people tend to discard the chicken fat, but it would make the dumplings a bit juicier if you add some.

Chicken Broth Substitute: Salted Butter + Water

If you don't have broth on hand and want a little more flavor than just plain water, try subbing in 1 cup of water plus 1 tablespoon of butter for every cup of chicken broth in your recipe. The butter will help create a richer flavor than just water alone.

Why do my dumplings get gummy? The best dumplings are tender and soft, easy to eat with just a spoon. If your dumplings instead turn tough or gummy, the most likely culprit is overworked dough.

What complements dumplings? ›

Pickled mustard greens (酸菜) are a classic because of that. Some other options include peppers, cabbage, bitter melon, daikon radishes, carrots, turnips, and virtually every other Chinese vegetable you can imagine. Even pickled plums can complement your soup dumplings with a tart, fruity twist.

When making dumplings, it is important to use the right amount of water. Too much water will make the dough too wet and sticky, and the dumplings will fall apart. Too little water will make the dough too dry and tough.

Often they burst during cooking because they have too much filling for the amount of dough. Some doughs are too dry, so the dumplings won't stay sealed. Others can be too wet and sticky and end up tearing. If the filling isn't cohesive enough, it will tumble out when you bite into it.

Margarine and butter can both be used as a substitute for shortening, though their moisture contents should be taken into consideration before making the swap. While shortening is 100% fat, margarine and butter contain a small percentage of water (so, shortening adds more fat, thus more richness and tenderness).

Use cornstarch or flour slurry: Mix a few tablespoons of cornstarch or flour with cold water to create a slurry. Gradually add this slurry to the simmering chicken and dumplings while stirring constantly. Cook for a few minutes until it thickens.

Simmering broth might not be hot enough to raise the dumpling dough. Remove or tilt the lid after they've cooked so the dumplings don't over-steam and get soggy and dense. At least, that's the way I was taught and dumplings come out fluffy and delicious.