Comments on: Yankee Chicken and Dumplings

By: Tom

Tom — Wed, 24 Feb 2010 15:11:01 +0000

I’m here to defend! This recipe was quick, easy, DELICIOUS and gave a guest a food memory of his Southern Grandmother’s chicken & dumplings, a recipe that took all day to make. This one is a keeper and those dumplings were easy, light, tender and infinitely flavorful. Thank you!

By: EllieH

EllieH — Wed, 10 Feb 2010 14:46:36 +0000

I don’t know what went wrong here but the dumplingsa were dreadful – leaden and gluey. I used fresh baking powder too. Threw it all away this a.m.

I’m sorry the dumplings didn’t work out for you! One thing that can make dumplings tough is if you over work the dough. One tip for this is to stop stirring when the dough looks like it just needs a couple more turns of the spoon. There should be patches of unmoistened flour, let the dough sit for a few minutes rather than continuing to stir. The dry spots will absorb the moisture from the wetter patches. Also be sure to cook the dumplings all in one layer at the top of the stew and with the lid on for at least 15 minutes. If you simply boil the dumplings in the stew you won’t get the airy, fluffy texture of steamed dumplings. I hope this helps! -Katie

By: Michelle

Michelle — Tue, 02 Feb 2010 22:43:09 +0000

Making this tonight! I’ll let you know how it goes

By: grace

grace — Sun, 31 Jan 2010 09:45:57 +0000

yep, as a southern gal, i definitely like my dumplins soft and pillowy. your filling sounds amazing, and i love that you added parsley to those aforementioned pillows.

By: Kel

Kel — Sat, 30 Jan 2010 03:00:21 +0000

Sounds great! So happy to have found your site!