Why You’ll Love these Classic Chicken & Rolled Dumplings
When I think of ultimate comfort food, these classic chicken and rolled dumplings immediately come to mind. There’s something magical about tender chicken swimming in rich, savory broth alongside those perfect, slippery-yet-substantial dumplings.
You’ll appreciate how this recipe balances simplicity with incredible depth of flavor. The rolled dumplings, unlike their fluffy drop counterparts, have this wonderful chewy texture that soaks up just enough broth without falling apart. And can we talk about that evaporated milk in the dough? That’s the secret to their silky texture.
Perfect for chilly evenings or when someone’s feeling under the weather, this dish practically wraps you in a warm hug. Ready in about an hour, it’s comfort cooking without an all-day commitment.
What Ingredients are in Classic Chicken & Rolled Dumplings?
Grandma’s classic chicken and rolled dumplings recipe takes us back to simpler times when comfort food reigned supreme. There’s something magical about the combination of tender chicken, savory broth, and those perfect, slippery dumplings that just can’t be beat. This traditional recipe has been passed down through generations, and for good reason—it’s absolutely delicious and warms you from the inside out.
- 1 whole chicken, cut into serving pieces
- 8-10 cups water
- 1 teaspoon salt (for cooking chicken)
- 2 teaspoons pepper (to taste)
- 3 tablespoons flour (for thickening broth)
- 1/4 cup hot water (for thickening mixture)
- 2 1/2 cups flour (for dumplings)
- 1 teaspoon salt (for dumplings)
- 1 (12 ounce) can evaporated milk
- 3 large eggs (recipe notes variations allowing 3, 6, 9 or 12 eggs)
When gathering ingredients for this soul-satisfying dish, quality matters. Using a whole chicken rather than just breasts provides a richer flavor to your broth. The evaporated milk gives the dumplings a creamier texture than regular milk would, while the eggs provide structure. You might notice the recipe mentions options for egg quantity—this affects how rich and tender your dumplings will be. More eggs create a more supple dumpling, while fewer eggs result in a firmer texture. Choose based on your personal preference or what grandma would have done.
How to Make these Classic Chicken & Rolled Dumplings
To make these classic chicken and rolled dumplings, start by placing 1 whole chicken (cut into serving pieces) in a large 6-quart Dutch oven or stock pot. Cover with 8-10 cups of water and add 1 teaspoon of salt. Bring everything to a boil, then reduce the heat to medium-high and let it simmer until the chicken is thoroughly cooked, about 40 minutes. The chicken should be tender enough that it’s practically falling off the bone.
Once done, remove the chicken from the pot and let it cool slightly. Strip away the skin and excess fat (nobody wants those chewy bits), then remove the bones from the breast meat and chop everything into bite-sized pieces. Return all that wonderful chicken to the pot, add 2 teaspoons of pepper, and more water if needed. Bring it back to a boil while you prepare the dumplings.
For those delicious rolled dumplings—the real star of this comfort food classic—mix 2½ cups of flour and 1 teaspoon of salt in a large bowl. Add 3 large eggs and ¼ cup of evaporated milk from your 12-ounce can. Mix these ingredients just enough to form a stiff dough, adding more flour if necessary. You don’t want to overwork it, or your dumplings might turn out tough. The dough should feel firm but pliable. Remember, if you’re using more than 3 eggs (the recipe mentions options for 3, 6, 9, or 12 eggs), you’ll need to adjust your flour accordingly. Roll out your dough on a well-floured surface until it’s nice and thin, then cut it into strips or squares—whatever shape makes your heart happy.
When your broth is back to boiling, it’s time to add those dumplings. Drop them in one by one, giving a gentle stir now and then to prevent sticking. While the recipe doesn’t specify, you’ll want to cook those dumplings until they’re tender and puffed up, usually about 15-20 minutes. The flour from the dumplings will help thicken the broth naturally, creating that creamy, silky texture that makes chicken and dumplings so irresistible. For an extra touch of richness, you might want to use the remaining evaporated milk in the broth. For the most authentic results, try preparing this dish in a cast iron Dutch oven which provides even heat distribution and helps develop deeper flavors. What you’ll end up with is a bowl of pure, home-cooked comfort—tender chunks of chicken swimming alongside pillowy dumplings in a savory broth.
Classic Chicken & Rolled Dumplings Substitutions and Variations
Looking for ways to customize this beloved comfort dish? I’m all about making recipes work with what you have on hand. For a time-saving hack, use a rotisserie chicken instead of cooking one from scratch. You can substitute turkey when you’ve got leftovers from holiday meals—works amazingly well.
Don’t have evaporated milk? Regular milk works in a pinch, though the dumplings won’t be quite as rich. For a dairy-free version, try unsweetened almond milk or coconut milk.
Love herbs? Add fresh thyme, rosemary, or parsley to your broth. Some families swear by adding vegetables like carrots, celery, and peas for extra nutrition and color. I find that a dash of poultry seasoning can really elevate the flavor profile.
What to Serve with Classic Chicken & Rolled Dumplings
A hearty bowl of chicken and rolled dumplings practically begs for complementary sides that balance its rich, comforting nature. I always recommend starting with something green – a simple salad of mixed greens with a light vinaigrette cuts through the creaminess perfectly. Steamed broccoli or green beans work wonderfully too.
For bread lovers (aren’t we all?), buttermilk biscuits might seem redundant with the dumplings, but trust me, they’re divine for sopping up that last bit of broth. A little cranberry sauce on the side adds a sweet-tart element that works surprisingly well.
For beverages, nothing beats sweet tea if you’re going full Southern, though a crisp white wine works nicely for dinner parties. Something about those rolled dumplings just demands good company around the table.
Final Thoughts
Three key lessons I’ve learned while perfecting this recipe over the years deserve special mention. First, patience truly matters—letting the broth develop its rich flavor before adding dumplings makes all the difference. Second, the texture of your dumplings depends on how you handle the dough; overworking leads to tough results, while a gentle touch creates that melt-in-your-mouth quality we all crave.
Finally, this dish improves with time, tasting even better the next day when flavors have married completely.
Isn’t there something magical about recipes passed through generations? The simplicity of chicken and dumplings belies its profound comfort. When life feels complicated, I return to this dish—straightforward ingredients transformed into something that nourishes body and soul. That’s the real beauty of grandma’s cooking, don’t you think?