This recipe makes rolled, noodle-like dumplings instead of dropped biscuit style dumplings. In the pictured version above, I added 2 extra cups of stock, an additional 1 tablespoons of flour, 2 carrots and 1 stalk of celery to create a more liquid soup-y version, but the recipe below will give you a more traditional dish. This recipe really takes no time at all if you already have cooked, shredded chicken on hand!
Southern Style Chicken and Dumplings
Total Time: 30 minutes
• 1 1/2 cups all-purpose flour
• 1 teaspoon kosher salt
• 2 tablespoons vegetable shortening
• ½ cup HOT water, perhaps 1-2 tablespoons more
• 1 tablespoon olive oil
• 1/4 large onion, small dice
• 4 cups chicken stock
• 2 cups shredded cooked chicken
• 1 tablespoon room temp butter mixed with 2 tablespoons flour
• Salt and Pepper, to taste
In a large bowl, add flour and salt. Using a pastry blender, cut the shortening into the flour, until shortening is the size of small peas. Add HOT water and work the mixture until a soft dough ball forms (firm enough to roll out). Let the dough rest for 10 minutes.
Heat oil in a medium to large pot over medium heat. Add onion, season, and cook until translucent. Add stock and chicken and bring to a boil.
Generously flour a work surface. Roll dough ball out, sprinkling with flour (if necessary) to keep dough from sticking to work surface. Roll out to about the size of a pie crust. Cut dough into strips about an inch wide using a pizza cutter or knife.
Drop dumplings a couple at a time into boiling stock until all have been added to pot. Add butter mixture and mix. Cook on high 2 minutes until sauce has thickened and season. If you want a thicker consistency, reduce heat to a simmer and simmer for an additional 5 minutes.