Southern-style rolled dumplings are a nostalgic and hearty addition to chicken and dumplings, delivering tender, flat noodles that soak up the rich broth. This classic comfort food is a beloved staple for a cozy meal.
Ingredients for Chicken and Broth
- 1 whole chicken (about 3 lbs/1.4 kg), cut into pieces
- 8 cups (2 L) chicken broth
- 2 carrots, sliced
- 2 celery stalks, sliced
- 1 onion, quartered
- 3 garlic cloves, smashed
- 2 bay leaves
- 1 tsp dried thyme
- Salt and pepper, to taste
Ingredients for Rolled Dumplings
- 2 cups (250 g) all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 cup (60 g) shortening or cold butter, cubed
- 1/2 cup (120 ml) milk, plus more as needed
Instructions
Prepare the Broth
- Cook the Chicken
- In a large pot, combine chicken pieces, chicken broth, carrots, celery, onion, garlic, bay leaves, thyme, salt, and pepper.
- Bring to a boil, then reduce heat to low and simmer for 1-1.5 hours, or until the chicken is tender and falling off the bone.
- Shred the Chicken
- Remove the chicken from the pot and let it cool slightly. Shred the meat and discard the skin and bones. Set aside.
- Strain the broth to remove vegetables and return the liquid to the pot.
Make the Rolled Dumplings
- Prepare the Dough
- In a large bowl, whisk together flour, baking powder, and salt.
- Cut in the shortening or butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Gradually add milk, stirring until the dough comes together into a soft ball.
- Roll and Cut the Dumplings
- Turn the dough onto a floured surface and knead gently for 1-2 minutes.
- Roll out the dough to about 1/8-inch (3 mm) thickness.
- Cut into strips or squares (about 1 inch wide).
Assemble the Dish
- Heat the Broth
- Bring the strained broth to a gentle boil.
- Cook the Dumplings
- Drop the dumplings into the simmering broth one at a time to prevent sticking. Stir gently to ensure even cooking.
- Cook for 10-12 minutes, or until the dumplings are tender and cooked through.
- Add the Chicken
- Return the shredded chicken to the pot and stir to combine. Adjust seasoning with salt and pepper.
Serve
- Ladle the chicken and dumplings into bowls and serve hot. Garnish with fresh parsley if desired.
Tips
- For richer flavor, use a splash of heavy cream in the broth.
- Leftovers can be refrigerated for up to 3 days; reheat gently on the stovetop.
- To save time, use store-bought chicken broth and pre-cooked chicken.
Enjoy the timeless comfort of Southern-style rolled dumplings in this heartwarming dish!
