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Posted: 8/24/2022 11:06:21 PM EDT
[#1]
Sadly, I don't think I have even ever had chicken and dumplins, as much as I wish I had.
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Posted: 8/24/2022 11:19:03 PM EDT
[#2]
Quote HistoryQuoted: Main dish |
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Posted: 8/25/2022 7:25:40 AM EDT
[#3]
Quote HistoryQuoted: Gross. Chicken n dumplins isn't soup, bro. Quote HistoryQuoted: Quoted: I had the last of the last batch today for lunch. It's one of my favorite things my wife makes for me. Her dumplins are the best. I make the stock and chicken, she makes the dumplins and puts it all together. https://i.postimg.cc/MX24vMCp/CD6239-EF-B8-BD-4784-901-A-FF13-C62575-F9.jpg Gross. Chicken n dumplins isn't soup, bro. I prefer it thick, too. This is my Thanksgiving dumplings and gravy. I make my C&D the same consistency.  Attached FileWe like big, heavy duty, drop dumplings. I rarely do the rolled out flat dumplings. I like the variety of textures from the drop ones. |
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Posted: 8/25/2022 7:29:22 AM EDT
[#4]
Gotta be careful in the South. They like to use the WHOLE chicken!
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Posted: 8/25/2022 7:29:50 AM EDT
[#5]
im used to fluffy dumpling cooked on/in a bed of chicken and gravy --like regular gravy
but watching alton showed me the other ways as well-- all good oh, and its a main dish... |
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Posted: 8/25/2022 7:31:48 AM EDT
[#6]
Depends.
Usually it’s a main dish. There are exceptions like Sunday dinner where everything is a side dish. |
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Posted: 8/25/2022 8:49:53 AM EDT
[#7]
Quote HistoryQuoted: Gotta be careful in the South. They like to use the WHOLE chicken! I've only seen that from the poors and/or black folk. |
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Posted: 8/25/2022 9:21:02 AM EDT
[#8]
The fact that you typed dumplings instead of dumplins shows that you knew little about them.
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Posted: 8/25/2022 9:51:18 AM EDT
[#9]
Quote HistoryQuoted: It’s fresh chicken that’s been pressure cooked in a mason jar and the broth was made from chicken bone broth! Quote HistoryQuoted: Quoted: -2 points for canned chicken. Need to use fresh and brown it before stewing it for a richer broth. +1 point for using cast iron for the fried green tomatoes.  It’s fresh chicken that’s been pressure cooked in a mason jar and the broth was made from chicken bone broth! 11/10 then. You'd have scored higher if I had been invited to dinner. |
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Posted: 8/25/2022 10:07:55 AM EDT
[#10]
Quote HistoryQuoted: The fact that you typed dumplings instead of dumplins shows that you knew little about them.  Attached File |
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Posted: 8/25/2022 10:19:27 AM EDT
[#11]
Use rotisserie chicken or smoked chicken. Makes it so much better.
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Posted: 8/25/2022 10:23:23 AM EDT
[#12]
IF your chicken and dumpling has both chicken and dumpling in it then it's entree...main dish.
If it only has dumpling in it without chicken then it's still entree. If it only has chicken in it without dumpling then it's side dish...chicken soup |
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Posted: 8/25/2022 10:44:01 AM EDT
[#13]
Damn it, now I want some chicken and dumplings
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Posted: 8/25/2022 11:08:27 AM EDT
[#14]
Quote HistoryQuoted: Use rotisserie chicken or smoked chicken. Makes it so much better. There's an art to imparting flavor to stock based dishes. That's definitely one. I love grabbing one of the rotisserie chickens at Kroger, stripping it down and making stock out of the skin and carcass. Then making chicken and dumplings or chicken noodle soup, etc. Sooo good. A good cheat, that I've come to use often. Better than Bouillon is a paste bouillon. Not exactly cheap at almost 5 bucks a jar but they got some kind of magic to fit that much flavor in there. Another tip for bringing out flavor in a stock is a tiny amount of sugar. Like 1t per gallon. Same goes for gravy. If you're tasting something and it "needs something but you can't put your finger on it", a very small amount of sugar works. Not enough to taste anything sweet. Not my idea. IIRC, I learned that from watching a ton of cooking shows with my grandma as a kid. |
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Posted: 8/25/2022 11:19:06 AM EDT
[#15]
Quote HistoryQuoted: . A good cheat, that I've come to use often. Better than Bouillon is a paste bouillon. Not exactly cheap at almost 5 bucks a jar but they got some kind of magic to fit that much flavor in there. @Ridgerunner9876 Minors Beef/Chicken (and other) stocks are excellent too. BtB and Minors use beef/chicken/etc as their primary ingredient, rather than 'hydrolyzed vegetable protein', etc.. It comes in a 1lb tub for about $7 from Restaurant Depot (probably can find it other places). 
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Posted: 8/25/2022 11:20:23 AM EDT
[#16]
Quote HistoryQuoted: Slippery or puffy is the real question. Long enough it'll start slippery and end puffy. Oh you meant the dumplins, slippery for me |
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Posted: 8/25/2022 11:29:10 AM EDT
[#17]
Quote HistoryQuoted: Long enough it'll start slippery and end puffy. Oh you meant the dumplins, slippery for me Quote HistoryQuoted: Quoted: Slippery or puffy is the real question. Long enough it'll start slippery and end puffy. Oh you meant the dumplins, slippery for me LOL. That's exactly why I prefer the drop dumplings. Part noodle for the small thin bits. Dense dumplings for the middle size ones. Puffy for some of the thicker ones that started life as a looser dough. I really don't care for dumplings thin enough to be noodles. One poster talked about floating dumplings. Those are excellent in their own right. Basically biscuits on the top, dumplings on the bottom, floating on chicken stock or beef stew or any other stock/gravy based dish. |
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Posted: 8/25/2022 11:29:33 AM EDT
[#18]
Quote HistoryQuoted: @Ridgerunner9876 Minors Beef/Chicken (and other) stocks are excellent too. BtB and Minors use beef/chicken/etc as their primary ingredient, rather than 'hydrolyzed vegetable protein', etc.. It comes in a 1lb tub for about $7 from Restaurant Depot (probably can find it other places). https://cdn.shopify.com/s/files/1/0483/3971/4197/products/00074826459069_A1C1_500x.jpg?v=1640264940 I will look for that. Thanks. |
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Posted: 8/25/2022 11:29:56 AM EDT
[#19]
Main dish
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Posted: 8/25/2022 11:49:45 AM EDT
[#20]
This may be the most one sided poll I've seen on this site. I bet it's hard for OP to even make eye contact with his wife now.
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Posted: 8/25/2022 12:05:18 PM EDT
[#21]
Nom! Nom!
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Posted: 8/25/2022 12:05:44 PM EDT
[#22]
Quote HistoryQuoted: Slippery or puffy is the real question. Dense and slick. |
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Posted: 8/25/2022 12:13:26 PM EDT
[#23]
Main dish
Can stuff myself sick on that stuff. Ultimate comfort food. |
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Posted: 8/25/2022 12:16:05 PM EDT
[#24]
Quote HistoryQuoted: We made homemade chicken and dumplings not too long ago. Side was fried green tomatoes. https://i.imgur.com/A6MiQvJ.jpg https://i.imgur.com/y0H5jIC.jpg https://i.imgur.com/xahtabU.jpg https://i.imgur.com/YzqYhy4.jpg https://i.imgur.com/zv3OFld.jpg https://i.imgur.com/wMa4OJn.jpg https://i.imgur.com/TiKOkPO.jpg https://i.imgur.com/chHRL7V.jpg You out of bowls, bro? |
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Posted: 8/25/2022 12:21:30 PM EDT
[#25]
Quote HistoryQuoted: Gross. Chicken n dumplins isn't soup, bro. Quote HistoryQuoted: Quoted: I had the last of the last batch today for lunch. It's one of my favorite things my wife makes for me. Her dumplins are the best. I make the stock and chicken, she makes the dumplins and puts it all together. https://i.postimg.cc/MX24vMCp/CD6239-EF-B8-BD-4784-901-A-FF13-C62575-F9.jpg Gross. Chicken n dumplins isn't soup, bro. My mom’s family always had soupy chicken and dumplins. My wife’s family makes them not soupy. Soupy is ok, but nonsoupy is better. One of my wife’s aunts makes dumplins more like longer spaetzel. It’s pretty damned good. ETA more like long macaroni that isn’t hollow… |
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Posted: 8/25/2022 12:27:21 PM EDT
[#26]
Quote HistoryQuoted: You out of bowls, bro? Nope. I just want my fried green tomatoes and main meal in the same dish. |
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Posted: 8/25/2022 1:03:01 PM EDT
[#27]
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Posted: 8/25/2022 1:10:32 PM EDT
[#28]
Quote HistoryQuoted: Because of this thread I am waiting to sit down at Cracker Barrel.  Attached FileEdit: Just make certain you don't click on the prostitute thread. |
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Posted: 8/25/2022 1:24:09 PM EDT
[#29]
Main dish for sure. My grandmother used to make the best, but no white gravy, a brown gravy and served over rice. Like a chicken fricassee with dumplings.
I can still taste it today, she was the best cook |
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Posted: 8/25/2022 1:28:16 PM EDT
[#30]
Quote HistoryQuoted: At Cracker Barrel, I’ve had a main dish of chicken and dumplings with mashed potatoes and a side of chicken and dumplings. Not joking. They told me it’s very common. 
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Posted: 8/25/2022 4:13:03 PM EDT
[#31]
Quote HistoryQuoted: Because of this thread I am waiting to sit down at Cracker Barrel. https://www.ar15.com/media/mediaFiles/136311/08A8696A-6C49-4672-A20A-2DB2C82285D5_jpe-2502380.JPG Their chicken dumplins aren’t bad. Just way under seasoned. Need plenty salt and pepper. |
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Posted: 8/25/2022 4:15:57 PM EDT
[#32]
Quote HistoryQuoted: Their chicken dumplins aren’t bad. Just way under seasoned. Need plenty salt and pepper. I crushed em with pepper. They had appropriate salt today. The fried okra OTOH did not. |
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Posted: 8/25/2022 4:16:23 PM EDT
[#33]
Quote HistoryQuoted: https://www.ar15.com/media/mediaFiles/174498/ttu_JPG-2502384.JPG Edit: Just make certain you don't click on the prostitute thread. Wait, there’s a prostitute thread? |
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Posted: 8/25/2022 4:23:36 PM EDT
[#34]
Quote HistoryQuoted: I crushed em with pepper. They had appropriate salt today. The fried okra OTOH did not. Quote HistoryQuoted: Quoted: Their chicken dumplins aren’t bad. Just way under seasoned. Need plenty salt and pepper. I crushed em with pepper. They had appropriate salt today. The fried okra OTOH did not. Gordon Ramsey - where’s the bloody seasoning! You season while you cook! You taste! This shit is bland. Emeril - I don’t know where you come from but flour isn’t seasoned. Needs heavy seasoning. Bam, let me grab my spice weasel. |
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Posted: 8/25/2022 4:38:06 PM EDT
[#35]
Quote HistoryQuoted: Main. Just finished a plate, with a bowl of Dixie Lee peas as a side. Peas are gross.  |
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Posted: 8/25/2022 4:45:36 PM EDT
[#36]
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Posted: 8/25/2022 5:26:36 PM EDT
[#37]
Lived in the deep south my whole life. I've never seen or heard of it as side dish. Must be a yankee thing, but then they put biscuits in it.
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Posted: 8/25/2022 5:27:27 PM EDT
[#38]
I voted main. I'm a Carolina boy at heart.
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Posted: 8/25/2022 5:31:24 PM EDT
[#39]
My wife makes it at least once a month during the fall and winter, and it's what's for dinner those nights. Main dish.
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Posted: 8/25/2022 5:41:42 PM EDT
[#40]
Both, dear old mom would make it up for holiday dinners with ham or turkey as the main. Then every once in a while we'd have it as a main, more of a cold weather dish.
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Posted: 8/25/2022 5:54:48 PM EDT
[#41]
Quote HistoryQuoted: Gordon Ramsey - where’s the bloody seasoning! You season while you cook! You taste! This shit is bland. Emeril - I don’t know where you come from but flour isn’t seasoned. Needs heavy seasoning. Bam, let me grab my spice weasel. They are both correct (recovering former chef BTW) |
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Posted: 8/25/2022 5:55:00 PM EDT
[#42]
Quote HistoryQuoted: I said it was a side dish and I'm getting killed in the polls @OP You must be some dam inbred yankee to think chicken n dumplins is a side dish! I too am a dam yankee, raised in Pennsylvania by a PA Dutch mother who made it as a main, always! Married a southerner who makes it as a main too! |
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Posted: 8/25/2022 6:00:04 PM EDT
[#43]
My aunts in NC and SC would make HUGE pots of it. It was the only thing on the menu.
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Posted: 8/25/2022 6:07:00 PM EDT
[#44]
Quote HistoryQuoted: They are both correct (recovering former chef BTW) Quote HistoryQuoted: Quoted: Gordon Ramsey - where’s the bloody seasoning! You season while you cook! You taste! This shit is bland. Emeril - I don’t know where you come from but flour isn’t seasoned. Needs heavy seasoning. Bam, let me grab my spice weasel. They are both correct (recovering former chef BTW) Agree. My wife has become a damn good cook. How? She seasons along the way and tastes it. You can add it at the table, but you can’t put it into the dish. Chicken dumplings done right. Pressure cook a whole chicken, or chopped quarters, heavy seasoning, veggies, etc. Roll out slick dumplins, again, heavy season flour Boom. You got meat, you got base stock, you got dumplins. Pull chicken meat and make you’re pressure cook stock out of carcass. Season and taste. Bonus points if you roast heavily seasoned chicken first. Save breasts for later, not in this dish. In a pinch the roast chicken from grocery store works, but pressure cook that flavorful stock from the carcass. With veggies. With seasoning. Heavy. Make gravy. |
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Posted: 8/25/2022 7:38:58 PM EDT
[#45]
Quote HistoryQuoted: Slippery or puffy is the real question. Thin, and squirrels beat the hell outa chickens. 
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Posted: 8/25/2022 7:49:50 PM EDT
[#46]
Quote HistoryQuoted: Well, I did it boys. Told her I was wrong. Got to be the first time in my life I've ever been wrong. Thought for sure I would get backup here, but nah, got ripped  She will be sure to remind you for the next thirty years or so.
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Posted: 8/25/2022 7:52:41 PM EDT
[#47]
This is a great recipe
 Chicken & Dumplings - Stewed Chicken with Thyme Creme Fraiche Dumplings I just use sour cream instead of that euro bullshit |
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Posted: 8/25/2022 7:55:04 PM EDT
[#48]
Quote HistoryQuoted: Gotta be careful in the South. They like to use the WHOLE chicken! The beak and butthole? |
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Posted: 8/25/2022 8:04:33 PM EDT
[#49]
Quote HistoryQuoted: This is a great recipe  https://www.youtube.com/watch?v=dKtySwuIZecI just use sour cream instead of that euro bullshit That’s chicken soup with a biscuit tossed in. That is NOT chicken dumplins. All the flavor was left out of the stock. Dats boiled chicken with dough tossed in. |
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Posted: 8/25/2022 8:07:31 PM EDT
[#50]
Quote HistoryQuoted: I prefer it thick, too. This is my Thanksgiving dumplings and gravy. I make my C&D the same consistency. https://www.ar15.com/media/mediaFiles/206831/20201126_142513_jpg-1702831_jpeg-2502102.JPG We like big, heavy duty, drop dumplings. I rarely do the rolled out flat dumplings. I like the variety of textures from the drop ones. |
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