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Chicken and Rolled Dumplings Recipe

Chicken and Rolled Dumplings

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Average Rating:

Total Reviews: 21

Showing 11-20 of 21

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  • on May 09, 2011

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    omg these dumplings remind me of my grandma's. they can't be beat thanks i ate these as a child never getting the recipe and now i have it. thank elton ever so much.

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  • on April 21, 2011

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    I cooked my chicken an a crock pot with canned broth and a bag of frozen carrots, onion and celery, salt and peper to taste. The dumplins are the best I've ever made. My husband is finely satisfied with my dumplins after 33 years of marriage.

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  • on February 27, 2011

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    Always have had the puffy, half cooked kind of dumplings before. Thiese were wonderful!!
    Dont have a pressure cooker so I used the leftover chicken that I roasted last night (just used the breast, cooked the leftover chicken (bones and all for 45 minutes in enough water to cover, skined and boned. Worked just fine.
    I added half an onion and 4 carrots because I have to have the veggies in mine.
    This was the best chicken and dunplings I have ever had!! The dumplings were cooked through and it was thick and wonderful,
    Thanks Alton!

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  • on February 18, 2011

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    Ah just like Granny used to make. No its a lot better than that. She used to leave the WHOLE chicken in the pot skin bones and all. Grandpa didn't seem to mind but I couldn't eat it. I did make a change I added onion and garlic powder 2-3 herbs parsley sage rosemary thyme whatever you like. and black pepper to the pressure cooker. This is so po-folk soul food southern. Grandma {the one that could cook} would set aside biscuit dough from the morning for dumplings that night and make a stock with a unfortunate laying hen she killed about lunch time. Watching that chicken run around with its head off scared the devil out of me when I was little. I am going try this with frozen biscuits next time, defrost them in the AM and roll. If you can get Ann's Old Fashioned Flat Dumplings or Mary B's you can avoid making them yourself.

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  • on February 10, 2011

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    This is PA Dutch/Amish Chicken Potpie, or "Botboi". IT can be made with ham, beef, chicken and even clams. Try adding some flour to thicken the broth after boiling the dough. Some cubed potatoes are a common addition also.

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  • on February 03, 2011

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    This is Sunday supper at its' finest. The aroma, the joy in rolling out the dumplings and popping one in your mouth, the deep soul satisfaction with the first bite knowing you have just made your loved ones a most memorable dish......thank you, Alton. You are my favorite!

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  • on January 15, 2011

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    Wow. From the very first time I saw this show, I wanted to make one of these 2 dishes (picked this one because we didn't remember the other needs 8 hours lead time This was every bit as good as it looked on TV. And it was easier to make than I thought it would be. The dumplings were SO soft and delicious, and the broth was nearly magical. That being said, I have 2 minor quibbles with the recipe. I know we want an older chicken in order to get the connective tissue, but over 5 lbs. is just too big. After using all the broth and dumplings, I still had 2/3 of the meat left over. Second: Alton makes most of his dishes too salty. (go read the review of his pizza dough if you don't believe me I would cut the amount of salt used in the pressure cooker down to half a tablespoon. I intend to make this dish over and over, and I would even serve this to company. It is just that good.

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  • on October 23, 2010

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    Superb!!! The ultimate in comfort food. And other reviewers, please don't rate the dish if you haven't actually made it.

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  • on October 02, 2010

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    Opinion...if you successfully follow the recipe instructions, you end up with a great dish for cold weather. Enjoy! Annie, Fremont, CA

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  • on September 30, 2010

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    I would like to know why the show said albondigas (Mexican meatball soup has anything to do with dumplings? similarly, Korean mandoo is much more like wonton soup than anything with dumplings.

    please send a reply to dmreed@dmreed.com.

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