Chicken And Dumplins – a delicious recipe with chicken, flour, salt, pepper, water, margarine. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Boil chicken until tender with enough water to make stock for dumplins (approximately 2 quarts).
2
Debone chicken and reserve separate from broth.
3
Mix flour, salt and pepper.
4
Add enough cold water to make dough with consistency to roll out.
5
In small portions, roll out between wax paper with generous additional amount of flour.
6
Cut in 2-inch strips.
7
Add gradually to slow boiling broth, stretching and breaking into 2 or 3-inch pieces. Use fork and push dumplin over to make room in juice to cook next piece.
8
Continue until all is used, shaking cooker occasionally to keep from sticking, until done.
9
Add margarine and milk.
10
Reheat. Serve.
452
kcal
Calories
2
g
Fat
92
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: small chicken, 2 c. plain flour, 1 tsp. salt, pepper to taste, and more.
Yes, Chicken And Dumplins falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
