Super Easy Homemade Chicken and Dumplings Recipe - Eat at Home (2024)

FAQs

How do you thicken homemade chicken and dumplings? ›

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.

Opt for classic sides like mashed potatoes and cornbread for maximum sauce-sopping potential. Balance out the richness with lighter vegetable sides like green beans or Brussels sprouts. Steer clear of heavy, competing dishes to prevent a culinary overload.

Most recipes I have seen are a simple mixture of chicken broth, chicken, and flour based dumplings. And while my easy to make recipe certainly includes all of those classic ingredients, I decided kick up the flavor level just a bit with the addition of sauteed onion & garlic and a couple of bay leaves...

Chicken Broth Substitute: Salted Butter + Water

If you don't have broth on hand and want a little more flavor than just plain water, try subbing in 1 cup of water plus 1 tablespoon of butter for every cup of chicken broth in your recipe. The butter will help create a richer flavor than just water alone.

The steam that builds up by covering the pot is what cooks the dumplings. Don't boil or stir the dumplings. Vigorous boiling and stirring will cause the dumplings to fall apart.

Popular meat fillings include ground meat (usually pork, but sometimes beef or chicken), shrimp, and even fish. Popular mixtures include pork with Chinese cabbage, pork with garlic chives, pork and shrimp with vegetables, pork with spring onion, and garlic chives with scrambled eggs.

Cook, covered, on high until mixture reaches a simmer. Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering).

It's best to have your lid ready: Immediately add about 3 tablespoons of water to the pan, just enough to cover the base of the dumplings, then cover and cook for 3–4 minutes, or until the water has evaporated. Lift the lid and allow the dumpling to cook for another 30 seconds, to allow the bottoms to get extra crispy.

What are dumplings made of? The dumpling dough is made of three main ingredients: flour, water and salt.

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.

How can I make my dumplings taste better? ›

A teaspoon of sugar adds an extremely subtle hint of sweetness. It also helps the dumplings retain their moisture through the cooking process and slows gluten development, which ensures tender dumplings. A pinch of salt seasons the dumplings and enhances the flavors of the other ingredients.

If you find that your filling has too much liquid, I recommend draining the entire mixture in a colander. Another trick that I learned from my mother is to add a teaspoon of cornstarch or breadcrumbs to help soak up the liquid.

The cornstarch will absorb excess water, which will then convert to steam, allowing the bottoms to form that crisp crust.

Fortunately, there is a way to make your chicken and dumplings thicker and heartier in a fraction of the time. All you'll need to do is sprinkle in some dehydrated potato flakes to your other liquid ingredients. Boxes of instant mashed potatoes can be found in most grocery stores, and often cost only a few dollars.