Get ready to enjoy the best Southern comfort food with my Chicken and Dumplings recipe! It has a hearty, rich stock, tender homemade dumplings, and a few simple tricks that make it a breeze to make.
I don’t know what it is about a big pot of Chicken and Dumplings, but it always makes me feel good. There’s no doubt it’s got to be one of my most favorite comfort foods.
Even though there are many quick fixes (and you all know how much I love them!), sometimes you want the real, old-fashioned favorite. This is that recipe. Though I do offer up a few shortcuts in the post. (I just can’t help myself!) This recipe makes a traditional Southern chicken and dumplings dish.
Why Are My Chicken and Dumplings Tough and How Can I Fix It?
Chicken and dumplings is a beloved comfort food, but it can be frustrating when your homemade version turns out tough and chewy instead of tender and fluffy. Don’t ditch this classic dish just yet! With a few simple tweaks, you can get your chicken and dumplings texture just right.
In this article we’ll explore the common culprits behind tough chicken and dumplings and provide actionable solutions to help you achieve pillowy perfection. Read on to become a chicken and dumplings master!
What Causes Tough Chicken and Dumplings?
There are a few key reasons your chicken and dumplings may turn out dense and chewy rather than light and tender:
-
Overworking the dough – Kneading the dumpling dough too much develops gluten, leading to a tougher texture. Handle the dough gently.
-
Using the wrong flour – All-purpose flour lends the best texture. Avoid bread or whole wheat flours, which can make dense dumplings.
-
Undercooking – Dumplings need ample steaming time to become tender. Ensure they cook through completely.
-
Overcrowding – Too many dumplings in the pot prevents proper cooking. Give them breathing room.
-
High heat – Rapid boiling can make dumplings tough. Keep the broth at a gentle simmer.
-
Overstirring – Excess stirring while cooking agitates the dumplings, leading to a chewy texture.
Follow our handy tips below to troubleshoot each potential issue and end up with perfect dumplings every time.
Tips for Tender Chicken and Dumplings
- Handle the dough gently.
-
Mix the dumpling dough just until combined – no vigorous kneading required.
-
When shaping dumplings, use a light touch to avoid overworking the dough.
- Use the right flour.
-
All-purpose flour lends the ideal texture. Measure accurately.
-
Avoid bread or whole wheat flours, which contain more gluten.
- Don’t skimp on cooking time.
-
Ensure dumplings steam for 15-20 minutes once added to the broth.
-
Resist lifting the lid too often to allow them to cook through.
- Give dumplings breathing room.
-
Arrange dumplings in a single layer on top of the broth.
-
Overcrowding prevents proper steaming and texture development.
- Maintain a gentle simmer.
-
If broth is rapidly boiling, turn down heat to a gentle simmer.
-
High heat can make dumplings dense and chewy.
- Stir minimally after adding dumplings.
-
Once added to broth, avoid excess stirring.
-
Gentle stirring just 2-3 times is sufficient.
Advanced Tips and Tricks
-
Use cold butter in the dough for extra flakiness.
-
Add a couple tablespoons of heavy cream to the dough for extra richness.
-
Opt for rolled dumplings over drop dumplings for a more delicate texture.
-
Bake pre-shaped raw dumplings before adding to broth for an even lighter result.
-
Dust dumplings with flour after shaping to prevent sticking.
-
Use homemade chicken stock in place of water for maximum flavor.
-
Adjust broth thickness with a roux or cornstarch slurry if too thin.
Putting It All Together
Follow these simple guidelines for pillowy perfection:
-
Handle dough gently
-
Use all-purpose flour
-
Allow ample steam time
-
Avoid overcrowding
-
Maintain a gentle simmer
-
Stir dumplings minimally once added
With the proper techniques and a few easy tweaks to your recipe, you can transform your dense, chewy chicken and dumplings into the tender, comforting dish you crave. Ditch the dumpling disasters for good! Now you have all the secrets to create this beloved one-pot meal just like grandma used to make.
Why are my chicken and dumplings hard or tough?
When making authentic Chicken and Dumplings, there are two things to consider that will ensure you do not end up with hard or tough dumplings:
- Stir, spoon, and level! To get 2 cups of all-purpose flour, stir it with a fork, then spoon it into a dry-measure measuring cup and level it off.
- If you want lighter, fluffier dumplings, use self-rising flour instead of all-purpose flour. All-purpose flour makes dumplings that are thick and dense, almost like al dente pasta. But you can use self-rising flour instead if you want the dumplings to be lighter and fluffier. I’m used to the denser dumplings made with all-purpose flour, and they’re much easier to roll out and cut. Also, if you stir the self-rising flour ones too much, they tend to break up in the stock. But, it’s really up to you and your texture preferences.
What is the secret to perfect dumplings?
Hold on tight, because there’s a lot to talk about here. There are a lot of things that go into making the best dumplings. Here are a few of my best tips and tricks:
- I’ve learned that getting the stock right is the most important part of making chicken and dumplings over the years. It must have a very rich flavor and a smooth texture. To do that, I start with a whole young chicken. I always use a whole chicken because the bones make the broth better. Choosing a young chicken will make the meat very tender, and because they are smaller, they will cook faster.
- Add a lot of seasonings! I like to use 1 tablespoon of a wet chicken base like Better Than Bouillon to really bring out the flavors. Three chicken bouillon cubes will work if you don’t have that. And finally, I add a can of cream of chicken soup to make it taste even better. This step is certainly optional, but highly recommended. It makes the stock a little thicker and tastes great.
- Mix in some cornstarch. I like my stock a little thick, so I add a little cornstarch slurry to make it that way. This step is optional, but I do recommend it. Just mix about 1/4 cup of cool water with 3 tablespoons of cornstarch and then add that to the stock. As soon as you boil the stock, it will get thicker and feel like velvet.
Chicken N’ Dumplings My Great Granny Style Old School Chicken And Dumplings | Roll Out Dumplings
FAQ
Why are my dumplings tough and chewy?
If you overwork your dumpling dough, you’ll end up with overly chewy and tough dumplings, and no one wants that. This is like how you can make a hard loaf of homemade bread if you knead it too much.
How do you keep dumplings from getting tough?
Cold butter or margarine is cut into the flour mixture to bind the dry ingredients together. It also keeps the dumplings light and tender.
How to make dumplings not chewy?
Not too much work should be put into the dumpling dough. Mix the wet and dry ingredients together until there is no more dry flour visible. The dough might look a little lumpy, but that’s okay! Overworking the dough is one of the easiest ways to end up with tough dumplings.
Why did my dumplings come out hard?
The trickiest part of the dumplings remaining fluffy lies with the cooking time. If the dumplings are cooked for too long, then they will become hard. If they are cooked and allowed to remain in the heated environment — in the hot liquid or covered in the hot pot, then the dumpling will contract and get hard.