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    Home » Recipes » Main Dish » Slippery Dumplings

    Slippery Dumplings

    Published: Jul 7, 2020 · Modified: Feb 22, 2021 by Erin · This post may contain affiliate links · Leave a Comment

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    The Difference Between Southern Dumpling and Slippery Dumplings

    Growing up in the south I know all about chicken and dumplings. Truthfully, I never liked them because the biscuit-like dumpling is too wet on the outside and felt like I was eating raw dough. I had no idea there was another option! Then we had our Delaware state dinner and I learned about slippery dumplings. They are just as cozy as southern chicken and dumplings, but the noodle style dumpling is much more appealing, at least for me.

    Slippery Dumplings

    Slippery Dumplings is Kind of Like Making Chicken Soup

    The first step in making slippery dumplings is to saute what is known in the food world as "the trinity," a combination of onions, carrots, and celery. The trinity is sometimes also used in reference to an onion, celery, bell pepper combination, but in this recipe we are using the carrot version. Once they are soft, add in your seasoned raw chicken and the broth. I love the flavor that the fresh rosemary and thyme give to this dish! I almost didn't use them because I didn't have any thyme, but then my problem-solving brain kicked in and I clipped them with these Twixit clips. It worked! I use these clips for keeping bags closed in the pantry and freezer, but apparently they are pretty versatile. Back to the recipe - simmer the chicken for about 30 minutes, until it is cooked through.

    The Making of Dumplings

    Making the dough is easy, and can be done while the chicken is cooking. Mix the dumpling ingredients together until you have a whole bowl of coarse crumbs. I use a pastry cutter, but you can even use your fingers for this! No special equipment needed! Then you use some of the warm broth from your pan to add in enough liquid to make a soft dough. Knead it for about 5 minutes, and it is ready to roll.

    The one important thing here is the thickness of your dough. You want it really thin. I even brought out my ruler to make sure it was only ⅛" thick. You don't have to be as OCD as I am. Just make sure it is really thin. After it is rolled out, cut it into strips. You don't have to be perfect here. Just somewhere around 2x1 is great! I like to use a pizza cutter for this part, as it makes it really fast and easy!

    Cora making slippery dumplings

    Drop the dough into the pan one at a time and watch them cook up! We made this a family affair. It's a whole lot faster for 4 of us to drop in the dough instead of just 1 person. But if you don't have extra hands, don't sweat it! You can handle it on your own as well.

    Slippery Dumplings are a Great Comfort Food

    One they finish cooking you serve the dumplings and broth poured over the chicken. It is a warm, comforting, flavorful bowl of hearty-goodness! This recipe will be going on our menu rotation in the winter, for sure!

    slippery dumplings delaware

    Slippery Dumplings

    Recipe by: Erin
    With fresh herbs, tender chicken and flavorful dumplings, slippery dumplings are a perfect winter comfort food! Easy to make, hearty and flavorful to eat!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr
    Total Time 1 hr 15 mins
    Course Main Course
    Cuisine American
    Servings 6
    Calories 416 kcal

    Ingredients
      

    • 3 celery stalks, diced
    • 6 carrots, diced
    • 1 medium onion, diced
    • 2 tablespoon butter
    • 2.5 lbs chicken breast
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • ¼ teaspoon garlic powder
    • ½ teaspoon paprika
    • 2 sprigs fresh rosemary
    • 4 sprigs fresh thyme
    • 1 bay leaf
    • 4-6 cups chicken broth

    Dumplings

    • 2 cups flour
    • 2 teaspoon baking powder
    • ½ teaspoon salt
    • ¼ cup shortening
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    Instructions
     

    • In a large stockpot or Dutch oven, melt butter over medium heat. Add celery, carrots, and onion, and saute until translucent.
    • Mix together salt, black pepper, garlic, and paprika. Rub over chicken. Add chicken to the Dutch oven and pour 4-6 cups of chicken broth over the top. (The amount of broth depends on whether you prefer more of a soup or a thicker, pot pie-like result. I use 5 cups.) Tie rosemary and thyme together with kitchen twine and drop into the broth. Add bay leaf. Bring to a boil, then reduce heat to low. Simmer for 30 minutes.
    • While chicken is cooking, in a medium bowl, mix together flour, baking powder, and salt. Cut shortening into the flour mixture with a pastry cutter or your fingers, until it is coarse crumbs. Remove 1 ½ cups of broth from the Dutch oven, and mix into the flour mixture a little at a time until a soft dough is formed.
    • Turn dough onto a floured surface and knead about 5 minutes, until it is soft, pliable, and smooth. Cover and let rest 10-15 minutes.
    • Once rested, place dough back onto a floured surface and roll out until it is ⅛-inch thin. With a sharp knife or pizza cutter, cut into 2"x1" strips.
    • When chicken is cooked through, remove it from the pot and cover with foil to keep warm. You can shred or leave whole. Remove herbs and bay leaf from the pot and discard.
    • Raise the heat of the broth to medium-high and bring to a boil. Once boiling, drop in dumplings once at a time, stirring occasionally, to keep them from sticking together. Cook for 10 minutes.
    • Serve immediately over chicken.

    Nutrition

    Calories: 416kcal
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    Photo of Erin Gierhart

    Welcome! I'm Erin, wife, mom, and lover of great food. I've been cooking and baking for over half my life, including 7 years teaching cooking demonstrations. I have even sold baked goods, from homemade bread to wedding cakes! Somewhere between my kitchen disasters and extraordinary creations I learned a few things about what it takes to make a great dish. And I am excited to share those learnings and mouthwatering recipes with you!

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