Southern Chicken and Dumplings (2024)

FAQs

What is the difference between northern and southern chicken and dumplings? ›

What is the difference between Southern and Northern chicken and dumplings? Old-fashioned Southern chicken dumplings are made with shortening or butter and dropped into a simmering broth. Northern dumplings are made with eggs and served with a thinner broth.

Bott boi. Pennsylvania Dutch bott boi is a soup popular in central and southeastern Pennsylvania, also called chicken and dumplings in the American south.

Use Cornstarch to Thicken Chicken and 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.

Most claim the American South, or some might claim French Canadian roots. Some say what we know as American chicken and dumplings started as a cornmeal-based dough, boiled on top of turnip greens.

Instead, we're focusing on three different subcategories within the Chinese culinary canon: Chinese dumplings, wontons, and baozi. Although all three of these fit within that culinary definition, we're setting them apart from each other due to their different preparation methods.

Dumplings: In a large bowl, mix flour, salt, baking powder and shortening with a fork. Add egg and 1/2 cup milk; mix to form dough. Roll dough to 1/4-inch thickness on floured surface. Cut into four-inch strips with sharp knife.

Don't Overwork the Dumpling Dough

First use a whisk to combine the dry ingredients in a bowl. Then, cut in the butter and stir in the milk just until there are no patches of dry flour. It's okay if the dough looks a little lumpy. Mixing the dough more than this is called overworking and will result in tough dumplings.

By the mid-1800s, a variety of dumpling and meat dishes began to appear in southern cookbooks and a recipe of chicken stewed with dumplings was first published in 1879 by Marion Cabell Tyree in a cookbook called “Housekeeping in Old Virginia.” Many historians are also quick to point out that these recipes were cooked ...

How can I thicken stove top chicken and dumplings? You can thicken this dish by adding more flour, or even cornstarch. Create a slurry with either of these ingredients and milk or water, then stir into your broth base until you get your desired consistency.

If it's boiling too hard, the dumpling dough can fall apart. Simmering broth might not be hot enough to raise the dumpling dough. Remove or tilt the lid after they've cooked so the dumplings don't over-steam and get soggy and dense. At least, that's the way I was taught and dumplings come out fluffy and delicious.

How to tell when dumplings are done in chicken and dumplings? ›

Here's how you can tell whether your chicken and dumpling soup is done and ready to eat. If the biscuit pieces feel gooey or mushy, they are not thoroughly cooked—give them more time to simmer in the rapidly boiling liquid until perfectly pillowy and fluffy.

Use cornstarch or flour slurry: Mix a few tablespoons of cornstarch or flour with cold water to create a slurry. Gradually add this slurry to the simmering chicken and dumplings while stirring constantly. Cook for a few minutes until it thickens.

American dumplings may be of the filled pastry type (which are usually baked), or they may be little pieces of dough added to a savoury or sweet dish, in which case they are usually boiled. Baked sweet dumplings are a popular dessert in American cuisine.

Is Chicken and Dumplings Healthy? Chicken and dumplings is a classic Southern comfort food dish, but it isn't necessarily the healthiest dish. Traditional chicken and dumplings from scratch uses a lot of rich ingredients like chicken fat, butter, and heavy cream.

The ultimate companions range from mashed potatoes to light, crisp salads. Consider fluffy rice, bread variations like garlic bread or dinner rolls, and roasted or steamed vegetables to truly complement your creamy chicken and dumplings feast.

The northerners love a dumpling that is more ball-shaped and is light and fluffy and the sauce is broth-based. The southerners love a dumpling that is more biscuit and chewy while the sauce is more of a gravy.

Southern dropped dumplings (boiled balls of dough) and Northern rolled dumplings (pastry rolled and cut into thick, flat, wide noodle shapes) emerged as the two most prominent forms of dumplings in the U.S. after the Civil War. They define the major difference between the Northern and Southern versions of this dish.

Unlike their Northern counterparts, Southern dumplings are traditionally steamed, which allows the flavors to meld harmoniously. The gentle steaming process ensures that the fillings retain their natural juiciness and flavors, creating an enchanting culinary experience.

They are typically recognized by their English translation — pot stickers. Originating in Northern China, these dumplings are filled with ground meat and vegetables, such as cabbage, scallions, garlic and ginger and wrapped in a thin, circular-shaped wrapper made of flour and water.