Being a Baptist – and living in the South – our church has a lot of “dinners” on the grounds. (In fact, I have gained 30 pounds since we joined our church. I’m not kidding when I say we have church dinners often.)
The one dish that I love to make for church dinners is Chicken ‘n Dumplins. Everyone loves them, and I can easily make an entire batch to feed the whole church. When I make a batch for my crew of 10, it gives me enough for dinner that night and dinner the next night too. And they really taste great reheated. Some of my kids prefer them even more the second day.
Chicken & Dumplins is the one meal I remember making with my mom as a kid. We didn’t have it often, just because it made such a mess, but I loved it when we had it. Over the years, I’ve adjusted my recipe, but now I’ve finally perfected it, and I’m ready to share it with you!
When I make this recipe for church or my family, I triple it. (Yes, triple.) I use a large roasting pan instead of a pot, and it’s enough to feed 15 – 20 people. (Or more, depending on how much everyone eats.) This recipe is super easy to double or triple depending on how much you need.
Here’s how to make it.
- 3 Cups Self Rising Flour
- 1/4 cup Lard
- 1 Egg
- 1 cup Milk
- 1 1/4 tsp Salt
- 1/2 stick Butter (don’t use margarine)
- Better than Bouillon
- Rotisserie Chicken (stripped from bone)
Bring a pot of water to boil and add in 2 tablespoons of Better than Bouillon. Once that dissolves, add in butter and chicken. While waiting for the water to boil, start making the dumplings.
Sift 3 cups of self rising flour into mixing bowl. Add in lard, and using your hands, work the lard into the flour until there are no more lumps. (The more you work it in, the better.) Add in salt, milk, and egg. You can use a spoon to mix it all together, but I actually prefer to use my hands to knead it all together. Make sure the dough forms a nice ball and isn’t wet. Put flour down on the counter, and then roll out the dough until less than 1/2 an inch thick. Cut into strips, then cut into triangles. (Photos below.) Flatten each dumpling with your fingers, and dip each side in flour. Once all dumplings have been flattened, drop them into your broth. Lower the heat to a simmer, and let the dumplings cook for at least 30 – 40 minutes, stirring every 10 – 15 minutes. (I wait at least an hour before serving if I triple the recipe. The longer they cook, the better they are.) Dumplings will be light and fluffy when they’re ready. Serve in bowls at once.
Soooo easy, right? Yes, it’s a bit messy. And there’s some clean up. But, my kids love when we make this meal because they all get to help.
I’ll post the instructions again, this time with pictures, starting from where the dough has been formed into a ball.
Your dough should be covered with flour. The drier, the better.
Using a rolling pin, roll out the dough.
Cut into strips lengthwise and then again crosswise until it forms small rectangles.
Flatten individual dumplings and stack on a plate until ready to drop into the pot.
As soon as you drop them in, the dumplings will start to puff up. (Be careful! Don’t put too many in, because the self rising flour can cause them to burst out of the pot. Yes, this has happened.) I also add a few pinches of flour into the broth to help thicken it.
The dumplings will be thick and fluffy when they’re ready to eat.
Serve in bowls and enjoy!
I’d love to hear if you try this recipe and what you think!