Southern Dumplings Recipes

Southern Chicken and Dumplings with Flat Dumplings Pastry …

WebSep 18, 2014 · For the Dumplings. In a medium bowl, whisk together the flour, baking powder, salt, poultry seasoning and black pepper. …

1. Remove the pouch of giblets from the cavity of your chicken and use for another purpose. If you chicken came with a neck, you can cook that right along with the rest.
2. In your Instant Pot or a Dutch oven, place the chicken (and neck, if you have one), boxed stock, onion, garlic, vinegar, salt, poultry seasoning and smoked pepper or peppercorns.
3. Bring up to pressure and cook at high pressure for 33 minutes. (If using a Dutch oven, simmer over medium-low heat until the chicken is cooked through and you have a nice, rich stock, about 2 hours. You may have to flip the chicken to get it to cook evenly).
4. For the most tender meat, allow for complete natural pressure release, about 30 minutes.

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Southern Chicken and Dumplings with Rotisserie Chicken

WebFeb 11, 2023 · Prepare the vegetables and remove the breast meat from the rotisserie chicken. Discard the skin. Add the olive oil to a large pot …

1. Prepare the vegetables and remove the breast meat from the rotisserie chicken. Discard the skin.
2. Add the olive oil to a large pot over high heat and add the carrots and onions. Cook for 6-8 minutes until both begin to soften. (I used a Ninja Foodi pressure cooker, but you can use a stovetop all the same.)
3. Add the garlic, black pepper, sage, and nutmeg. Stir and cook until the garlic is fragrant, about 1 minute.
4. Add the chicken broth, cream of chicken soup, rotisserie chicken, and bay leaves to the pot. Bring to a boil before reducing to low-medium heat and adding the peas.

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Grandma’s SouthernStyle Chicken n’ Dumplings

WebOct 30, 2015 · Heat the chicken and broth back up to boiling. Add bouillon cubes, salt and pepper (to taste). While chicken is coming to a boil, …

1. Put the chicken and the veggies (if using) in a large stockpot. Cover completely with water. Bring to a quick boil, then continue cooking chicken for one hour. When done, remove chicken to large bowl to cool. Strain broth to remove leftover veggies or other particles. Return broth to stockpot.
2. Once chicken is cool, remove skin, then cut chicken into bite sized pieces. (At this point I divide the chicken pieces in half, and freeze half for use in another meal).
3. Add chicken pieces (approx. 2 1/2 cups) back into chicken broth. Heat the chicken and broth back up to boiling. Add bouillon cubes, salt and pepper (to taste).
4. While chicken is coming to a boil, make the dumplings. In a large bowl, using a pastry blender or two knives, cut the shortening and salt into the cup of flour, until shortening is the size of small peas. Add 1/2 cup HOT water and 1/2 cup, plus 2 Tablespoons of flour to the mixture. Stir and work the mixture until a soft dough ball forms (firm enough to roll out). Divide dough into 3 equal sized balls, then let the dough rest for 10 minutes.

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