Chicken Stuffed Dumplins



Chicken Stuffed Dumplings



Chicken and Dumplings sounded so good on a cold, rainy Texas afternoon, but as the afternoon wore on, I decided to stuff the dumplings instead of the traditional recipe.  This turned out so delicious, I am serving it to some friends next week. 

I had boiled the chicken the day before but you can use any cooked chicken.  If you wanted to purchase a rotisserie chicken at the grocery store that would work. I would not use canned or frozen biscuits for the dough.  The recipe for the dumplings is simple and does not take long to prepare.  The amounts of the seasonings are a reference.  That is the amount I used, however, taste the cooked chicken as you season it. You may want more or less than I used.  Just remember that it needs  more seasoning than usual because it will be inside the dumpling.

The recipe makes about 3 dozen dumplings and enough soup for six servings.

2 cups of Cooked Chicken, chopped

1 teaspoon of Lawry's Perfect Blend Chicken Seasoning

1/2 teaspoon of Garlic Powder

1/2 teaspoon of salt

2 cups of Flour

1 Tablespoon of Baking Powder

1/2 teaspoon of salt

1/3 cup of Shortening

3/4 cup of milk

8 cups of Chicken Broth

4 Chicken Bouillon Cubes

In a large bowl, mash or shred the chicken.  I used my very clean hands to mash the chicken, finely.  Add the chicken seasoning, garlic powder, and the first half teaspoon of salt.  Set aside

In a second bowl, combine flour, baking powdered, and second half teaspoon of salt, mixing with a fork.  Cut the shortening into the flour mixture with a pastry cutter until flour is "pea sized".  Make a well in the middle of the flour and shortening and add milk.  Mix with a fork until combined.  Transfer to a pastry sheet and roll out very thin, about 1/8 inch.  Using a 3 inch cookie cutter, cut circles.  Remove the excess dough. Place 1 teaspoon of prepared chicken in the middle of each dough circle.  Dampen edges of the dough with water and press closed.  Repeat until those have all been filled and set aside on a plate.  With the excess dough, repeat rolling, cutting and filling until all of the dough is used.  You will have chicken leftover.

In a large stock pot, add the chicken broth and leftover chicken. Heat the chicken broth to boiling and reduce the heat so that the broth will simmer.  Add the chicken bouillon cubes and allow those to dissolve.  Once the bouillon cubes have dissolved and the broth is slowly simmering, add the dumplings carefully, so as not to break the dough.  Allow to simmer slowly, 12 minutes.  Once the dumplings have thoroughly cooked, remove from heat and let cool for 10 minutes. 



These are the dumplings, Yum!



Enjoy and try not to hurt yourself!

Deloris