Hey there darling! Welcome to my kitchen. Here I share recipes from a real family that loves to grow and eat real food. Don’t say you can’t cook! You just haven’t learned yet. I’m so happy to have a chance to encourage you in the journey to eating nourishing, whole foods!
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24 Comments
Southeastern Ohio here… we do biscuit dumplings. My southern Alabama grandma also did biscuit dumplings but originally she lived in Richmond VA so it could have been a hold over from her roots there. That I don't know, because she's not around to ask anymore. Thanks for the candid video and the real kitchen cooking. 😁
I like my dumplings fluffy and cooked floating on top of the broth while covered and simmering. I’m from California and that’s just how my mom always made them so that’s the only way I even knew of. I was kind of horrified the first time I saw someone make noodle dumplings, lol. Yelling at the tv: OMG, just make chicken noodle soup then!! Hahaha. I’ve tried the noodle style dumplings to see what it’s about but I just don’t care for the texture of that style dumpling.
I started making this and then got nervous about the dumplings (I'm Australian and have never had dumplings before). Took your advice and bought thigh meat (plus some chicken frames) as they were all marked down and it made it very cheap. Ended up adding a couple of potatoes and a jar of home made passata instead of the dumplings and it turned into a great soup! I have never made a chicken soup before, so regardless of the dumplings, I cooked something new! 🤣
I am in Central NY and of French Canadian heritage. My absolute favorite meal since forever is what we call "glissants." It is very similar to your chicken and dumplings. We make our dough with some of the broth, flour and a pinch of baking powder. We roll it out to our desired thickness and cut into squares or rectangles and drop into the simmering broth. Everything else is the same. I would love to eat chicken and dumplings at your house. Another difference is that may in my large extended family love glissants made with beef stock by cooking a chuck roast like you did the chicken. My mom even likes them with ham. I grew up with the beef but I prefer the chicken now. Thanks for this, Jess.
We are from SE MO, we roll out our dumplings, seasoning is salt, pepper , onion powder, bit of sage powder , thick to medium broth,
I really enjoy being in the kitchen with you. You are such a blessing
I like both❤
Grest recipe for new people learning to cook. I'm in the Midwest & do the biscuit type that ends up being a thicker soup cuz its made with a homemade biscuit recipe . My recipe takes an oil but you can do butter too. I add some veggies, usually onion, peas & carrots.
Fluffy dumplings here. Southern Indiana
😂
I love the recipe this way. Many times when I follow a recipe after the fact i think I could have made this better if I made it on my own 😂
As a perfectionist, I need this type of cooking lesson… it's basically therapy 😅.
I'm from NY, so I grew up with (and prefer) biscuit type dumplings. However, when I make gnocchi from leftover mashed potatoes they are usually more dense than ideal, so I use them in place of dumplings like this. Ultimate comfort food for sure!
We are in north central WA, definitely North like you said, I never knew there was a North or south way for dumplings. We make the biscuit dump it on top way with loads of veggies and chicken. That looks wonderful and may have to try your version.
I feel like I mastered chicken noodle soup over the winter making to for sick friends/family and it starts the same way you do chicken and dumplings! Boil a whole chicken with salt, peppercorns, bay, and a few herbs and then by the time it's done I've got a perfect broth for my soup ❤️
you had me laughing i was raised in the north and the way my moms people made dumplins and how i grew upo eating them is the same way as you and my great granny called it pot pie my dads people made them these big fluffy floaty things. i like them both but i prefer the rolled out cut in squares poptpie. whats weird is those potpies people make with the meat gravy and veggies they call those potpies we called it meat pie.and i do add the chopped carrots celery and onions when i am cooking the chicken.
The swimming pool hack has me giggling happily, thank you!
I am from the eastern shore of Virginia (that is rarely on maps) and my Grammy made rolled out “noodle” dumplings. I fondly remember helping her cook them and to this day it is my favorite comfort food. After she passed away when I was 12 I rarely had the chance to eat them and when I did none of them tasted like hers. Now I am 21 learning to cook from scratch. My very first from scratch dinner was my Grammy’s recipe for chicken and dumplings! So simple but so delicious.
I fix chicken and dumplings when I have a funeral or something that I need a meal in a hurry. Then I will usually use frozen breast's, can biscuits, and bouillon. This way I can have it ready super fast with things I have on hand.
I went ahead and made these today with you! Thanks for a lovely video with all the explanations to help me learn to be a better cook. I had a great time making it ❤. Looking forward to another recipe video!
Jess you have just added another comfort recipe for me into my folder- LOVED IT – Cheers Denise-Australia
My grandmother was raised in West Virginia and they had the fluffy dumplings which my mom passed on to us. Lovely.
I have that pot too!!!
From Alabama. My Nanny and Meme taught us to roll them out. White flour and water, more noodle like. And we only used salt and lots of black pepper. Always boiled whole chickens too, but I like thighs myself. And we never measure or use recipes. Just smell, taste it and tweak it as you go! It’s a Southern thing and growing up poor, we used whatever we had at the moment. ❤❤
I was raised in Alabama, Georgia, and Oklahoma. However, my mom is from Michigan, so I grew up with the more biscuit style chicken and dumplings.