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Chicken and dumplings

  • Chicken Soup
  • 240 g White Wheat Flour
  • 1 T Baking Powder
  • 1 t Medium-Grain Salt (optional)
  • 3 T Neutral Oil
  • 180 g Buttermilk

Adjust salt according to the flavor of the chicken soup.

Substitute 2 t white vinegar and 180 g milk for 180 g buttermilk.

  1. Simmer soup in a large saucepan.
  2. Combine dough. Combine flour, baking powder, and salt into a homogenous mixture. Add oil and buttermilk, and mix into a shaggy dough. Roll dough into a smooth ball and transfer to a floured surface.
  3. Pick dumplings. Press flat the dough, and knead over a handful of times (instead of kneading). Roll into a cylinder. Pinch off 1 T of dough at a time or to desired size.
  4. Simmer dumplings. Add half the dumplings to the simmering soup, stir, and then add the remaining half. Simmer 5 minutes until done.

The consistency of the dumpling dough should more closely resemble a pie crust than a biscuit dough.

Do not roll or otherwise shape the dumplings after picking them off the dough cylinder.

  1. Rollins, Kent. "Old Fashioned Chicken and Dumplings." YouTube: Cowboy Kent Rollins. 26 September 2018. ↩

  2. Mitzewich, John. "Chicken & Dumplings - Stewed Chicken with Thyme Crème Fraiche 'Dumplins'" Food Wishes. 29 May 2012. ↩