This is a recipe for the strip type chicken and dumplings. This recipe for chicken and dumplings is the closest that I can get to the way my 87 year old mom makes them. She does not measure out her ingredients with measuring cups or spoons.
Ingredients
2 chicken leg quarters
3 quarts water
1 tsp salt
1/2 tsp poultry seasoning
1/2 tsp garlic salt
1 can cream of chicken soup
3 C - Jiffy Biscuit Mix or equivalent
3/4 C - chicken broth
Directions
Cook chicken in a 6 quart pot using the first five ingredients. Once the chicken is cooked, remove from broth and let cool. After chicken has cooled, remove meat from the bones and set aside.
To make dumplings, take one cup of Jiffy mix and 1/4 cup of chicken broth and mix together forming a ball of dough. Add more mix or broth to get a non-sticky consistency. Roll out the dough into a rectangular sheet until the dough is about 1/8 of an inch thick. Set aside on a sheet of wax paper to let the dough dry out for at least 15 minutes. Repeat this process two more times.
After the dough has rested for 15 minutes, use a pizza cutter or knife to cut the dough into strips that are one inch by two inches long.
Add the cream of chicken soup and chicken meat to the chicken broth and bring to a rolling boil. Put dumpling strips into the broth a little at a time while constantly stirring to keep the dough pieces from sticking together. Once all of the dumpling strips have been put in the broth, bring the mixture up to boil again and then turn the heat down to simmer. Cover the pot with a lid and let the dumplings cook for 30 minutes. Stir often to keep dumplings from sticking to the bottom of the pot. As the dumplings cook, they will first float to the top of the broth and then sink to the bottom of the pot. This is normal. The dumplings should be cooked so they do not have a doughy tasted and are tender.
Once cooked, remove from heat and set aside for 10 minutes. If the dumplings are to stiff, add water to loosen them up.
Enjoy
