Sometimes if the dumplings aren’t cooked good they will be like dough on the inside. If they are cooked good they will be fluffy like soft bread inside.
Yes, that's what i was thinking, that they were doughy. I always use Bisquick for mine, but my Dad only likes those frozen, flabby kind... Those things are an aberration, i swear lol! 💚🙏🕊
I want to thank all of you that do this channel. Our news media makes it seem like the world is a horrible place. That people from certain areas are horrible & hateful towards others. THIS channel & it's wonderful people help us to see that it isn't true. Seeing their joy over a simple thing is so awesome! I like that they share what the food & other things with us too! Please keep up the good work. Blessings to you all. ♥
We had this for supper last night. It's one of my favorites. Leave out the carrots and peas. Good dumplings take practice to get them done and fluffy. Try it again. 🙏❤️
If broth is 2 thick add chicken broth, condensed celery or mushroom soup. Bob Evans makes good dumpling soup. We take it home & add 1 of the above. Dumplings sitting out will absorb broth so add 1 of the above.
Many people in other countries don't realize the size of America nor it's great differences in peoples and cultures. It really is like a dozen or more countries each with its own cuisine. As a New Englander of Italian heritage, I have never tried chicken and dumplings (although it looks good), but I also wonder if the chef here does this dish justice (as I wonder about the Italian dishes!).
Very valid final point you make, it's something of a perennial concern. They do their best with limited ingredients but invariably aspects are wrong or absent. English roast beef has to be served with horseradish, the entire dish is bland without that. Pork requires countering with apple, lamb with mint. And then of course the pork is out, and it makes my heart bleed that there are people for whom the smell of bacon frying will never be known.
@ohger1 Chicken & Dumplings is one of those deceptive dishes that look simple but is not as easy to make as it looks. It's the dumplings that are hard. They can be light & fluffy and soak up the great chicken flavor or sink like a rock & be inedible. When made properly it is very tasty, but not spicey at all. Think creamy chicken stew.
@@cargumdeu There are some very good bacons that do not use pork and I know that they have served that to the tribal people. May not be exactly the same but close enough to get the general flavor.
AS a NYer (not New Englander, not Southern- what are we??? I don't like "mid" lol) of multi-generational Southern roots, chicken and dumplings is deliiiiish. Simply, it's dough/biscuits in a thick chicken gravy with chunks/shredded chicken meat. No curry, lol. I've never added cream. Salt, pepper. I normally make it with white rice. My late-Papa used to make his own (tomato/Italian) sauce. Both of his parents were born and raised in South & North Carolinas. He was born & raised in Harlem. The influence of Italian-American culture is very much in many sub American ethnic groups, thankfully. All of our ancestors knew what they were doing: everybody's food is deliiish- in my opinion. I hope this channels gets better authentic recipes, bc this dish wasn't it lol
I would enjoy a video where each guy breaks down his top 5 favorites for each meal (Breakfast, Lunch, DInner, Dessert) of all this exotic food they have tried. Would be interesting to also have them make a list of their own favorites from home.
In parts of the Deep South/Southwest the dumpling dough is rolled out to about 14" thick and cut into strips about 1" x 2" and dropped slowly in the simmering broth to cook. The flour clinging to the dumplings thickens the chicken broth. When done (about ten minutes) the shredded chicken ( and optionally about a cup of milk) is added and the dish is ready to serve.
That's the version that I grew up eating, but since moving North where my husband is from, my dear mother-in-law has taught me how to make the Northern style Chicken and Dumplings the proper way. It definitely took some practice, but 16 years later, I think I've aced it. (If I do say so, myself. 😅)
@@bobbiejojackson9448 I think that it may be similar to the way my mother was taught to make Blackberry Dumplings from a friend from Connecticut. The dumplings have to cook long enough in the blackberry juice to cook through ,then you add the berries. Similarly, I assume, the dumplings must cook in the chicken broth until done. In either case, you just have to sample one to know if the dumplings are fluffy and done in the middle...
This is one of those dishes that takes a little practice to make so that the dumplings are light and fluffy, but it looked yummy! Not surprising that it didn't wow the fellas as it must seem so bland compared to Lahori food. It's fabulous when you are recovering from a virus, though! Love you guys! 💚🙏🕊
It's one of my favorite comfort foods! There are two types of dumplings, drop biscuits or rolled biscuits. The dropped biscuits are fluffy on the inside. The rolled are similar to pasta in a way.
For people in the UK, those dumplings are basically savory scones that have been cooked in the creamy liquid instead of baked. The insides have the texture of a savory scone (what we call biscuits in the US).
I've never seen chicken and dumplings made with corn flour. Just boil chicken in water, remove the chicken when cooked, make large biscuits (not cookies) and drop them in the chicken water and cook until they are light and fluffy inside. Then add the chicken back to the pot when it's done. My chicken and dumplings only had chicken and dumplings and the thickened sauce. No veggies.
*For man Americans, this is a comfort food in Winter or a chilly Spring. Much like Matzah ball soup, or steamed dumplings Asian style, if the dumplings are not fully cooked, the whole thing is doughy and sticky. They are NOT supposed to be stretchy/doughy; if they are, they need more cooking. Fluffy is what you want.*
The gentlemen were polite as always, but you can tell they really didn't care for it. "It's not worth eating...A villager wouldn't eat it." GSK'S remark about improperly cooked dough balls brought back unpleasant memories of my grandmother's heavy, indigestible dumplings!😂
I was taught how to make dumplings that are light and fluffy. the trick is to not handle the dough like you're making pastry, don't ever knead it - and to have it a little sticky before dividing and putting into your stew/hotpot/dish/whatever. put the lid on it and give it 20 mins. I'll be honest - I actually mix my dumplings with a teaspoon - it prevents from over mixing. my foster mother taught me. she made mad football size dumplings. no suet needed.
I roll my dumplings out very thin then cut them into bite size pieces drop them into a hard boil of your chicken broth. I don’t blame them drop dumplings are disgusting. 🤢
My Grandma taught me to make her dumplings They're a little tricky, as too thick taste uncooked and too thin more like a noodle. I would love to cook for these gents some all American favorites 😊
This version of Chicken and Dumplings is what I grew up knowing in the northeast US. My family would call them Drop Dumplings and they were sometimes baked, which made them like biscuits. When I moved to live in the southeast for a while, I was introduced to another version that was more like making pie crust. I like both versions.
When eating western dishes like this, it would probably be good to put salt and pepper on the table as it would be very traditional for each person to fine tune the seasoning to their preference. This dish can be bland, but a little salt and pepper would make it much better. However, there are other dishes, such as pizza, where putting black pepper or salt on it would be very, very unusual.
Mmhmm, chicken and dumplings. Comfort food. It’ll make you sleepy afterwards. That was a good choice, Mr Chef! On occasion, my mother would put rice in it to extend it to feed a family of 7.
Cosmetic cream is made artificially in a warehouse setting.. Cream comes from animals. Mom used to make chicken and dumplings, but the dumplings were added last on top of the stew and steamed until they were cooked. They came out like fluffy pillows the size of your palm. If they didn't cook all the way through, the dumplings were not good..
@@Whippy99same here, I'm Australian. Many countries make dumplings, the Romans had a recipe chronicle called Apicius, which was written around A.D. 400, it had a dumpling recipe in it
Believe it or not but the Bisquick dry mix makes a pretty good dumpling. You can add herbs, shredded cheese or whatever best fits the dish you're making.
"Dum-Pluckings" I spit my soda out! One of my favorite comfort dishes, the chicken stew is easy, dumplings are challenging. They also vary per region. Southerners tend to make flat rolled big noodles which I do not call dumplings. My German gramma made drop dumplings. The outside was gooey with chicken stew, the insides light and fluffy like cake. I have never been able to duplicate them. Dang I miss them and have never found them served that way in 60 years now. Wait corn flour? We don't use corn flour to make dumplings, we use white wheat flour. Corn flour is for making corn bread or tortillas.
I second everything you said. Dumplings should be kinda gravy-y 😂 on the outside but light and fluffy on the inside. And definitely no corn flour. And ps. I really can’t stand the thick, doughy flat noodle things that supposedly pass as dumplings in some chicken and dumpling recipes.😣
Making fluffy dropped dumplings can be VERY tricky. When they're not cooked in just the right way, they can turn out to be heavy sticky balls of wet uncooked dough that taste like raw flour. LOL My mother-in-law was the one who taught me how to make "Northern style" chicken and dumplings, because I grew up in the South and only knew how to make the flat rectangular Southern style version that you simmer in broth. The gravy in this version of chicken and dumplings is thicker and usually contains vegetables like peas and carrots or Lima beans, along with the shredded chicken pieces. Unlike Southern "rolled and cut" dumplings, after making your dough, you take rounded, heaping spoonfuls of it and drop them on top of the simmering gravy. By placing them rather close together on top of the pot, they'll rise up - sort of like a biscuit would - and become light and fluffy on the inside. The way to be totally sure that they're fluffy and light, is to cook them on top of barely simmering gravy, never boiling so make sure to keep your flame pretty low. And here's the most important part... once you have them placed on top of the gravy and chicken, cook them uncovered for exactly 10 minutes and then cover them with a tight fitting lid and cook them for another ten minutes, exactly. As much as you might be tempted to take a peek, DO NOT lift the lid to check on them during that final ten minutes, or you'll end up with big heavy doughy tennis balls that sink down into the gravy! HaHa! Trust me... I learned that the hard way! You also want to use a large, somewhat shallow pot, so that you can fit in lots of dumplings! It took me a few tries to get it just right and I have to say that my husband was very sweet about it. He tried very hard not to say anything to hurt my feelings, but I knew by the look on his face that they weren't his mother's dumplings. 🤭 And of course, I could tell for myself with my first bite. I've become quite good at making Northern style Chicken and Dumplings (if I do say so, myself) but I do still enjoy the version that I grew up with, whenever we visit family down South. Much love and God's blessings to everyone in the TPT family! 💛🕊️🙏
They need to try it the southern style way of the USA. There is nothing like plain old chicken and dumplings made with fluffy dumplings and plenty of salt and pepper.
I agree about uncooked dough. Can’t handle fat or “drop” dumplings. We roll ours flat and cut them into squares. They cook all the way through and are the only type of dumpling I like with my chicken or turkey.
That looks like maybe drop dump;ings were i;m from in the states we roll our doug out and cut it in strips then boil the chicken to make stock and then add the dumpling in too cook
Oh no. I've seen some dishes in previous videos that the gentleman were served that definitely weren't cooked and/or served correctly. I can already tell this is going to be one of them. 😂
My Mother used to make the best chicken and dumplings! Of course, I thought almost everything she made was delicious. 😊 Thank you for another fun video! ❤
My mom would make creamed chicken (or turkey) stew over biscuits (American-style quick-bread biscuits); usually she made homemade biscuits, sometimes they were popped out of a can, and baked while the creamed chicken/turkey stew was keeping warm on the stove. When ready, we'd gather around the table, each take a biscuit from the bowl where they were wrapped in a clean dish towel, break it open, spread a dab of butter on each half, then ladle the stew over top, and dig in! We might add a little salt and/or pepper, but it was usually seasoned well already. YUMMY IN THE TUMMY!!! As others have commented, it's a warm hug in a bowl, a real comfort food.
Chicken and dumplings is so good if it is made properly. One of my cousins makes a good chicken and dumplings. I haven't the nerve to try making it myself. When and how much to add the bread dough is the key to good results.
I kind of get the feeling that dish needed a little colour. a little smoked paprika and turmeric would've lifted the dish and given it the colour it needs. dumplings are meant to be soft fluffy pillows of fluffiness that bolster the dish up - for me, they have to be half the size of a fist for it to count and be a little on the salty side so I know the difference between the food in the bowl, and the dumpling. and the best dumplings aren't handled much - requires no kneading, just flour, salt, coconut oil and cold water to make a dough ball that's still sticky after mixing. divine the mixture into an equal amount of balls and drop into the dish you're cooking - with the lid on, for about 20 mins. and now I need hotpot with dumplings. 😋
Never had it with cream before , might be worth trying once but i loved the slow cooked broth as it is . Love traditional dumplings or bisquick dumplins .
Always polite. ❤ well I am western and hate dumplings. The chicken casserole thingy I would probably enjoy but with something Crispy or rice as suggested.
Beef stew. Chicken and Dumplings. Chili. These 3 are American comfort foods mainly for Fall-Winter. But, they definitely are enjoyed year round somewhere in the US😁 Southern Chicken and Dumplings is just that no veggies😁
My grandma used to roll the dumplings flat and they came out perfect every time. I made them for my wife and she didn't like the idea until she tried it.
It looked a little thick to me. I make this about once a year. So about 50 years rs or so of making it. The dumplings are the tricky part. Add some pepper, parsley, salt, onion, garlic to give it some zip. I use an Ammish recipe.
Finally! This is one of the most cherished American comfort foods an I could eat it every single day alongside pizza, biscuits and gravy, and Vietnamese pho.
'Southern American here. 'Never had chicken and dumplings made with cream. Just cook a chicken and then boil the dumplings in the chicken broth. No cream. This looks like a different dish.
A great dish for fall time in the US. Very hearty to add a little body weight as preparation for winter. Many American dishes traditionally prepared as the days shorten, especially those made in the northern states, have more cream/butter/cheese as the fall season approaches winter. Heavier soups, pastries, stews, and casseroles all become more popular as the air begins to bite at the skin. Part of the reason for American food seeming to be "bland" is a significant part of the early population being of northern European origin. Another part of the reason is climate, which makes growing chiles not possible throughout a significant part of the country.
1lbs of boneless chicken tenders cooked in a large pot filled with 3 cups of water till chicken is done... You can shred the chicken in the pot or outside then add back to pot... turn down heat, add a can of cream of chicken and a can of chicken broth making sure to mix up the cream of chicken. Once you do that then bring back to boil. add the dumplings to boiling pot. The best dumplings are made with Bisquick.. 2 cups Bisquick 2/3 cup of milk. Mix that together then drop large spoonfuls into the pot.. once dumplings are in the pot turn heat back down to low and cook for 10 min uncovered then cover and cook 10 mins more!! EASY to make!!
My chicken and dumplings are always has lots of chicken and spice flavor. The secret to good chicken broth for dumplings is to use skin on and bone in dark meat chicken. Season the chicken and bake to golden brown. In a large pot, sautee onions, celery, and seasonings in butter till tender. Add in the chicken, water or chicken broth, bring to a boil and simmer till the chicken falls off the bone. Remove the chicken, bones, and skin. Finely mince the chicken skin and put back into the pot. You want to get every bit of the chicken flavor from the skin (baking it first intensified the flavor). Remove the bones from the pot and save in the freezer for making chicken broth to freeze or can. I add in Poultry Seasoning, salt, pepper, chopped parsley, Poultry seasoning, and a smidgen of whatever spices I have the urge to use. I make drop dumplings, nice big fluffy dumplings. The only time my dumplings turn out heavy is if I overload my pot with the dumplings and they don't cook evenly, some will be perfect & some will be heavy. I have always had to double or triple my dumpling recipe because my family loves them. Too many people will put their raw chicken in a pot of salted water to boil, but it won't get that strong chicken flavored broth doing it that way, baking it first increases the flavor 10 fold. When I bake my chicken, I even pour in the oil and scrape the bottom of the aluminum foil for those stuck on bits of flavor to go into the pot. Now I'm hungry! LOL!
@@cmstacy I cheat! I will get packages of leg quarters or chicken thighs, season and bake them, then package & freeze them for when I want a fast chicken & dumpling dinner. I learned another short cut from a youtuber, whenever I need to chop celery, or onions or carrots, chop a bunch of them. I have separate bags for each & put them in the freezer. Just make sure to double bag the onions so the smell doesn't leach into your other foods. So, between the frozen veggies and chicken, I can have a pot of chicken & dumplings made in less than 30 minutes! LOL! Yes! I am lazy! I also use the chicken to shred and make green chicken enchiladas or chicken tacos or spicy chicken soup with tortilla chips. So for a few hours of prep work, I can fix any meal in 30 minutes or less. I just wish I had learned all this when all 4 of my kids were still home & I was a working single mom. Man! The time it could have saved me so I could have had more times with my kids making memories.
@@ionecuff6323 Hi, thanks for the tips ! Wish I had known when my kids were young and I was a working mom too. Guess I will load up on chicken and veggies next Kroger run. Thanks again.
@@cmstacy You are very welcome. I have packages of slow cooked shredded pork and a couple of beef in my freezer for making quick enchiladas, casseroles, folded tacos, or BBQ sauce for burgers. I told you I have gotten lazy. LOL! Have fun! I'm going to make me some chicken & dumplings right now. LOL!
My sister makes her chicken and dumplings the traditional way in a pot, I like to make mine like a casserole. I put the chicken, cream and veggies in a baking pan and then spoon the dumplings on top and then bake it.
Mr. Rana, In the United States, the word “cream” Is used to describe a texture. “Cream” can be made from dairy, oils, lotions, anything that gives a smooth and thick texture is called “creamy”
I don't know where you got the recipe, but what you served was not Chicken & Dumplings rather it was Chicken Pot Pie cooked in the manner of Chicken & Dumplings. My family & restaurants I have eaten at never put peas & carrots nor cornmeal in their Chicken & Dumplings. Dumplings are boiled biscuits rather than baking or frying them. Chicken & Dumplings is simply that - chicken, dumplings (boiled biscuits), chicken broth, salt and black pepper. As they stated, it can be a bit bland or tasty depending upon the way it is cooked.
This is a great hot meal on cold days. We brought it back to South Africa last year from America. Simple. Cook and bone a whole chicken, add to a cream of mushroom soup, add cuppa English peas, and chopped carrots, put into potjie pot, make scones ( biscuits in America..) Place on top of mixture. Place on fire. To heat. Wonderful, wonderful. Our Video Friends couldn't help but like it. Great Sampling Guys!!
The dumplings are exactly the same dough as english or australian scones. Mum used to put the whole batch on top of the soup and cut to size after cooking. A friend made tiny balls of dough, which didn't float and cook well.
I wish I could understand how the villagers use the word 'curry'. They use it so often. To a Westerner like me curry refers to certain spice mixtures and the dishes made with those particular spice mixes. It seems like the villagers use the word in a more generic sense that does not have to include specific curry spices. I grew up on chicken and dumplings, specifically chicken soup (no cream) with dumplings. Comfort home-cooking.
I've been to India quite a lot and noticed that the word 'curry' and 'gravy' mean, for them, the same thing. So it's not that they contain 'curry' but its the appearance and texture being referred to: some wet sauce or other.
Curry comes from the Tamil word "kari" which simply means sauce or gravy. The British in India wrongly named all dishes cooked in sauce, (usually spicy), curries. So when these guys say curry, they just mean ingredients cooked in a sauce. They would call curry powder "masala" which means a spice mix, but it's more usual for them to add spices separately to create their own preferred flavour, rather than use a pre-packed mix 😊
Just by reading the comments you can tell over half of you had grandmothers who couldn't cook, can't cook yourselves, or believe those asian little noodles are dumplings. Nothing beats well made drop dumplings in the chicken in broth or gravy dish world
Best dumpling recipe I’ve known - other ‘n my wife’s - was noodle dumplings from a mom-and-pop diner in Jax Beach, FL. But it’s always an acquired taste ;-)
mmm chicken and dumplins.. i make some awesome chicken and dumplins.. one of my all time favorite... if done correctly.. and it took many times to make it to get it right... sooooooo good
cosmetic cream is not food, it is like lotion or face paint that people use on their skin to either make it healthier or just make it look more appealing. it is made of mostly inedible substances and is only called cream because it has the same look and texture. dumpling soup can be creamy, but it can also be made like chicken noodles soup with clear broth and dumplings in place of the noodles. dumplings are essentially just lumps of dough that cook inside the boiling soup, it takes practice to find the right mix of dough and cook time and temperature to make dumplings that cook through without becoming soggy. this channel is amazing, I really admire the adventurous spirit of you all.
I’ve had dumplings that are like pasta balls , they don’t seem cooked well but Asian ppl cook them similar. In the south they are soft cake like savory bits of awesome
With America being so big the chicken and dumplings made in the midwest America is different from chicken and dumplings from the southern America. It all has to do with what each area considers what are dumplings and how the dumplings are made.
I love chicken & Dumplings as long as they make it with a light and fluffy dough instead of the hard heavy dumplings. I have never had it made with curry though. One problem with it, is that it isn't very filling, I always have to go back for more and more.
@@sandramoore8903you’re welcome. I actually made a chicken and dumplings recipe once a long time ago using a Martha Stewart recipe. The dumplings were delicious but I’ve never gone through the effort to make it again
the word "cream" explains the texture and thick fluid that is more liquid than a "paste". Cosmetic creams are made from non-edible petroleum or mineral oils, and sometimes vegetables. Margarine is a false butter made of corn oil, but if more water is added to the whipped butter, it becomes a cream. . . .Milk Cream is the proteins and fats that can be separated from animal milk, like curds are separate from whey. Creamed soups are made of milk products.
I don't blame them, I have tried them on holiday but they were bland and stodgy. Not something we eat in Ireland normally. But at least the guys tried them. 😊
