The Ironic Chef
New member
I grew up with a different kind of chicken and dumplings that most people are use to. We called them Dumplins.
My mother was from West Virginia and told me that this method was used by her family through the depression. She had a saying, " one could always survive with chicken, flour and milk".
Ingredients
For the stock
One whole fryer chicken
one onion diced
2 stalks of celery diced
1 can of evaporated milk
Salt and pepper to taste
1/4 cup of flour for thickening
For the dumplins
3 cups of flour
1 cup of milk
1 teaspoon of salt
In a large stock pot, place the chicken, onion and celery and cover it with water. Bring to a boil and then simmer for 1 hour. Remove the chicken and take the meat off the bones and return the meat to the stock. My mother always left the bones and all in the pot and when eating the chicken and dumplins you had to pick out the bones. I do not do this but leaving the bones in did make a better stock. Season the stock to taste.
For the dumplins
mix a teaspoon of salt into the flour and then add the milk. Make a dough as you would for bread and knead it for a good 5 minutes. Allow it to rest for at least 20 minutes. On a floured surface roll the dough to a quarter inch thickness. Cut out dumplins, the size about 2"X6". Drop the dumplins into the stock and allow to boil gently for about 20 minutes.
I like to thicken the stock after the dumpins have finished cooking by mixing the 1/2 cup of flour with the evaporated milk and then gently stirring the mixture into the stock. Gently boil for about 5 more minutes to cook out the raw flour flavor.
That is my mothers version. As I said, I like to remove the chicken from the bones. I also like to add potatoes to mine. I have also done a version with the dumpling dough with a cottage cheese filling. This is comfort food to my family. I have tried this dish with adding carrots to the stock but the orange color didn't make the dish look to appealing.
I lost my mother over 25 years ago but this recipe like her is still loved by all in the family.
My mother was from West Virginia and told me that this method was used by her family through the depression. She had a saying, " one could always survive with chicken, flour and milk".
Ingredients
For the stock
One whole fryer chicken
one onion diced
2 stalks of celery diced
1 can of evaporated milk
Salt and pepper to taste
1/4 cup of flour for thickening
For the dumplins
3 cups of flour
1 cup of milk
1 teaspoon of salt
In a large stock pot, place the chicken, onion and celery and cover it with water. Bring to a boil and then simmer for 1 hour. Remove the chicken and take the meat off the bones and return the meat to the stock. My mother always left the bones and all in the pot and when eating the chicken and dumplins you had to pick out the bones. I do not do this but leaving the bones in did make a better stock. Season the stock to taste.
For the dumplins
mix a teaspoon of salt into the flour and then add the milk. Make a dough as you would for bread and knead it for a good 5 minutes. Allow it to rest for at least 20 minutes. On a floured surface roll the dough to a quarter inch thickness. Cut out dumplins, the size about 2"X6". Drop the dumplins into the stock and allow to boil gently for about 20 minutes.
I like to thicken the stock after the dumpins have finished cooking by mixing the 1/2 cup of flour with the evaporated milk and then gently stirring the mixture into the stock. Gently boil for about 5 more minutes to cook out the raw flour flavor.
That is my mothers version. As I said, I like to remove the chicken from the bones. I also like to add potatoes to mine. I have also done a version with the dumpling dough with a cottage cheese filling. This is comfort food to my family. I have tried this dish with adding carrots to the stock but the orange color didn't make the dish look to appealing.
I lost my mother over 25 years ago but this recipe like her is still loved by all in the family.
What a meal!!!