This week’s tried and true is s an awesome Chicken and Buttermilk-Chive Dumplings recipe by Tyler Florence. The absolute BEST Chicken and Dumplings Recipe!
My sister had this wonderful dinner waiting for me the night I arrived in Anchorage. I can’t wait to make this dish back in Ohio this fall…it’s the best Chicken & Dumplings I’ve ever had. EVER.
This recipe has 5 stars with over 300 reviews. Here are some of the great reviews from foodnetwork.com:
“Delicious! The best dumplings I have ever had.”
“Best ever, I go back to it time and time again.”
“This is the tastiest chicken and dumplings I’ve ever had. Worth every minute of prep time. So much better than the thin noodle type dumplings. Everyone thought this meal was spectacular.”
“This was a comfort food extraordinaire! I made this for my husband and he loved it. I am a good cook, so he is pretty fussy. He had 2 servings, and held back before he would keep eating and eventually explode. This is going to be saved in my family cookbook. Thanks Tyler.”
NOTE: When I share a tried & true recipe, I always credit the source and will often send you to the site for the directions. All you need to do is click on “Print Recipe” below, and it will take you to the full recipe. One extra click for an awesome recipe, that’s it! It’s important to me to share the love and send you to the original source.
Tried-and-true recipes to make cooking in your slow cooker simply & delicious!
Reader Interactions
Comments
Joy Bird
I was invited to a church that is having lunch between services. I saw this recipe and couldn’t wait to try it out in them. My house smells wonderful. Thank you for sharing
Reply
Mary Neumann
This is such a wonderful recipe – hope you enjoyed it, Joy.
Reply
Josie
I used the 2 tablespoons salt in the chicken stock. I almost didn’t, but thought I’d follow the recipe. Anyone else find it too much salt?
Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour. The dough might look a little lumpy, but that's okay! Overworking the dough is one of the easiest ways to end up with tough dumplings.
To give that a little thicker texture we're going to add 1 cup of cool water to 2 tablespoons of cornstarch and stir it up well. Make sure the soup is brought back to a good boil and go ahead and stir in the cornstarch mixture.
When cooking the dumplings, keep the pot at a gentle simmer. An aggressive simmer or boiling will break them apart. Keep the heat low and keep your pot covered so that they steam.
Dumplings in alfredo sauce: Alfredo sauce is an easy way to elevate frozen dumplings. Treat them like pasta and cook them in the simmering sauce; sliced onion, chopped garlic, or bacon are all good additions for extra flavor. If you don't have jarred sauce on hand, milk or heavy cream can be a quick fix.
It's best to have your lid ready: Immediately add about 3 tablespoons of water to the pan, just enough to cover the base of the dumplings, then cover and cook for 3–4 minutes, or until the water has evaporated. Lift the lid and allow the dumpling to cook for another 30 seconds, to allow the bottoms to get extra crispy.
Hand-mincing meat and adding more pork belly results in the juiciest dumplings. Traditionally, some Chinese cuisine uses hand minced meat for their dishes. For example, lots of dim sum items like siu mai, pork buns, beef meatball, and more use hand minced meat to control the texture and fat content of the dish!
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.
Instead of steaming these dumplings in water, we simmer them in a vinegary cornstarch and flour slurry that creates a lacy, crunchy golden crust as the water evaporates and the dumplings brown.
Cook, covered, on high until mixture reaches a simmer. Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering).
You can make a slurry out of flour and cold water, add to the chicken mixture and cook until thickened (you need to cook this to cook the raw taste out of the flour).
Dumplings and chicken float on boiling water because their density become less than water while foods such as apples and peanuts increase in density after cooked.
Cover up. As you fold your dumplings, keep them covered with a slightly damp kitchen towel. This prevents the dumplings from drying out (dry skins can split when cooked). Making fresh dumpling wrappers isn't hard when you have Hetty McKinnon to guide you.
A pinch of salt seasons the dumplings and enhances the flavors of the other ingredients. Cold butter or margarine is cut into the flour mixture to bind the dry ingredients together. It also keeps the dumplings light and tender. Whole milk helps create a smooth, moist dough.
To boil dumplings, fill a large pot two-thirds of the way with water. Cover and bring to a boil over high heat. Add as many dumplings as can fit comfortably in a single layer in the pot and cook them until they float. Let them cook an additional two to three minutes.
Overworking the mixture, thus having heavy dumplings is a common mistake people make. Dumplings need very gentle handling, so mix only until the ingredients are just combined, and if your recipe involves rolling them out with extra flour, avoid using too much.
The chicken isn't tough/overcooked: It's never brought to a full boil (this is what makes chicken tough). The diced/uncooked chicken is added to the soup just before the dumplings are added and are gently simmered for 15 minutes to allow them to finish cooking.
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