Southern Chicken & Rolled Dumplings

This is a hearty filling meal made with the type of dumplings that are rolled and it's a one pot meal as a perk. These dumplings tend to have more of a "doughy" consistency, unlike the fluffy biscuit-like dumplings, which are drop dumplings.

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Prep Time: 30 minutes
Cook Time: 20 minutes
Serves: 4+

Items Needed:

• Large pot
• Wax paper or large clean surface
• Measuring Tools
• Rolling pin 
• Mixer stand (optional)

Ingredients:

• 2 48oz cans of chicken broth
• 1 package of uncooked boneless chicken breasts
• 2 cups all-purpose flour
• 1 cup all-purpose flour (set aside)
• 1 tablespoon all-purpose flour (set aside)
• 1 cup cold buttermilk or milk (whole preferred, but we used 1% this time & it was great)
• 1/2 teaspoon baking powder
• 2 tablespoons cold salted butter (cut into small chunks)
• Two pinches of the following seasonings... salt, pepper (cracked pepper preferred)

Directions:

1. In the large pot, add your chicken broth and chicken. All add in your 1 tablespoon of flour and give it a good stir.
2. Let the chicken boil for 10 minutes or until cooked through.
3. Take the chicken out and shred it using a knife and fork or using a mixer stand.
4. Add the chicken back into the pot with the seasonings. Get it to a boil for your dumplings.
5. To make the dumplings, add the flour & baking powder into a bowl and mix it with your hand or a spoon.
6. Add in the butter and make sure the butter is mashed into the mixture as much as possible using a fork, or even better mush it up using your fingers. There shouldn't be any large chunks of butter in the mixture when you are done.
7. Slowly add the cup of buttermilk or milk while forming the dough. If the dough is too sticky, add a little flour at a time until you get the right consistency. It shouldn't be sticking to your fingers is how you know.
8. On wax paper or a clean surface, put down a layer of flour from the 1 cup set aside. Put some on the rolling pin as well. Put the dough on the wax paper and sprinkle more flour on top.
9. Roll the dough out to be about 1/4" of thickness. Cut them into squares or rectangles that are about 1-2" large. Please note, they do expand when cooked. If you don't have a rolling pin and cutting is taking too much time, you can pull off little balls of dough and flatten them somewhat using your fingers.
10. Drop the dough pieces into the boiling pot with the chicken. Cook for 5 minutes. Do NOT exceed 10 minutes or the dough will start to turn tough.

Note: The extra flour from the dumplings will make the meal thicker. This tastes just as good the next day warmed up and gets thicker overnight due to the flour as well.

You can also add vegetables to your broth or cream if you want a little more to it than just chicken and dumplings, but we love this simple hearty meal!