chicken and dumplins

A southern classic that most everyone loves! If you want perfect dumplings use White Lily Self-Rising Flour. White Lily has a perfect dumpling recipe right on the bag. Tonight for supper we had navy beans, cornbread, and chicken and dumplings…YUMMY!

Chicken Stock:

1 whole chicken (cut)

2 celery stalks, cut in large chunks

2 carrots, cut in large chunks

1 onion, halved

1 bay leaf

Salt and pepper

Water to cover chicken

To prepare the stock, you need a large stockpot and place over medium heat. Add the vegetables and chicken, water, and bay leaf; cook until chicken is done. Strain the stock to remove the solids and set aside. Discard vegetables. If making a lot of dumplings and need more stock you can add more chicken broth. I always keep extra on hand.


2 tablespoons butter

2 1/4 cups White Lily® Enriched Bleached Self-Rising Flour, divided

1/4 cup Crisco® All-Vegetable Shortening, chilled

1/4 teaspoon black pepper

1/2 cup milk

1/2 cup chicken broth

PLACE 2 cups flour in large bowl. Cut in shortening and butter using pastry blender or 2 knives just until mixture is the size of peas. Blend in just enough chicken broth until dough leaves sides of bowl.

TURN dough onto lightly floured surface.  Knead 2 to 3 times. Roll dough to 1/8-inch thickness. Cut dough into strips ( I use a pizza cutter), about 2 inches x 1 inch. Return broth to boiling. Add dumpling strips to boiling broth.

COVER; reduce heat to low.  Simmer 15 minutes or until dumplings are cooked through. Stir occasionally to prevent dumplings from sticking. Stir in pepper, milk and cooked chicken. Cook about 5 minutes or until heated through.

Add chicken back to dumplings and simmer.