Yall. Yall. Yall. Just, I, I don’t even know where to start. Today, I successfully made chick’n & dumpling just like what I remember. I mean I could cry. They are so good!
When I was growing up my mom made traditional chicken and dumplings. Now, I’m sure some of yalls moms did too, but my mom was the coolest and after she got done with the dough she needed she would lay down a brown paper sack on the picnic table outside and let us play with the dough. I just think this is so awesome and special. My mom wasn’t worried about us getting the flour all over ourselves she just wanted us to be kids. She was smart to put us outside to minimize the mess because, ultimately, the flour was everywhere. This is such a special memory to me and I wanted to learn to make this dish vegan, not only because it’s so delicious, but so I could make that special memory with my future kids.
I knew I had to have the expert around to attempt this, my mom, of course. So today my husband and I went over to her house to try it out and it came out perfectly. It was so good even she approved. I love learning from her, even as an adult, and making more memories together. Plus, she is scared to cook for us because she may accidentally add an animal product so this was a great way for her to see a classic dish she makes easily made vegan!
Did I mention it’s only has 5 ingredients? 5 yall! You will need 1 quart vegetable broth, 2 not chick’n bullion cubes, 1 pkg soy delight nuggets (*please note, to make gluten free you need to use an alternative chick’n substitute*), 2 cups gluten free flour, 1/4 cup ripple half & half (can be substituted with almond milk or just water).
You will want to start off making your broth by combining the vegetable broth, bullion cubes, 1.5 quarts water, and soy delight nuggets (*please note, to make gluten free you need to use an alternative chick’n substitute*) whole in a large pot. There needs to be quite a bit of broth because the dumplings absorb a lot of it, but you also need room to add the dumplings. My pot was 3/4 full with broth before adding the dumplings. The chick’n soy nuggets are placed in the broth whole in order to absorb some of the flavor. Let this boil over medium heat while you make your dumplings. My mom did tell me that you can add two celery sticks whole to the broth and then remove them before adding the dumplings for some extra flavor, but I have not tried this.
This is the fun part! In a large bowl combine 2 cups of gluten free flour, salt to taste, and 1/4 cup half & half (again if you don’t have the half & half just substitute for almond milk or water). After these two are mixed you will want to start adding in water 1/4 cup at a time until you reach a dough like consistency that you can easily manipulate and is not too sticky. You need to be able to roll the dough to make the dumplings. You should be able to place some of the dough in your hand and roll it around without any tackiness. Once you have your dough it’s time to roll! Sprinkle a handful of flour onto a clean surface, place half of the dough onto it, spread it out a little with your hands and then sprinkle a little more flour on top to be able to roll it smoothly with the rolling pin. If your rolling pin picks up a section it means it needs more flour. Roll out the dough until it is about an 1/8 inch-1/4 thick. You won’t have them completely even all around, just do your best to make them thin. They thicken up when you place them in the broth. Next take a pizza cutter and cut them into squares.
Putting it all together
Once you get done with half of your dumplings it’s time to shred your chick’n soy nuggets. Take them out of the broth and using two forks (one in each hand) just start to rip them apart. Alternatively, you can do this with your hands but it’s going to burn so be careful if you chose this method. Now that the chik’n is shredded, add it back into the broth and turn the heat down to medium-low. Once the broth is bubbling softly start adding your dumplings one at a time to prevent them sticking together. After you have added the dumplings, make the rest of your dough into dumplings. You probably will not need all of the dumplings you have made, you don’t want to overcrowd the pot because the dough thickens and absorbs the broth. I used about 3/4 of the dough I initially made.
Once you feel you have the right dumpling to broth ratio lightly stir in pepper and salt to taste. Let me say this, I hardly use salt in any recipe but with dumplings I add A LOT of salt. I couldn’t even tell you how many time I went back to shake more salt into these. For some reason the salt just doesn’t act like it normally would by overpowering the dish. Just add a couple shakes, taste, and add more if you want. I just didn’t want to feel like you were doing something wrong if you found you were using a lot more salt than you normally would. It also takes A LOT of black pepper too, again just do it to your taste. Now the key to the rest of this is NOT STIRRING. If you feel the dumplings are sticking together stir it gently. Do not just stir and stir because the dumplings will fall apart and you’ll end up with mush. You will need to make sure nothing is sticking to the bottom every now and then, but other than that just really try not to stir. The heat should be just high enough for a soft boil before placing a lid on the pot and cooking in 15 minute increments until the dumplings are done. The only way to check to see if they are done is by removing a dumpling and eating it. I know, poor you, having to taste all these awesome dumplings! They are done when they are soft and easily chewed with no gummy texture. Mine took about 45 minutes.
The finished product!
Chick’n & Dumplings (can be made GF)
- 1 quart vegetable broth
- 1.5 quarts water
- 2 not chick’n bullion cubes
- 1 pkg soy delight nuggets (please note, to make gluten free you need to use an alternative chick’n substitute)
- 2 cups gluten free flour
- 1/4 cup ripple half & half (can be substituted with almond milk or just water)
- Salt & Pepper
- Place vegetable broth, water, bullion cubes, and chick’n soy nuggets into a large pot over medium-high heat. You may add 2 celery sticks whole if you would like.
- In a large bowl combine gluten free flour, half & half (or the substitute). Continue to add 1/4 cup water in at a time until you reach a dough like consistency. You should be able to place some of the dough in your hand and roll it around without any tackiness. If you add too much water simply add more flour.
- Roll half of the dough on a clean surface that is dusted with flour until 1/8-1/4 inch thick. They do not have to be perfect but should be very thin because they expand in the broth. Cut the dough with a pizza cutter into squares. Set aside.
- Remove chick’n soy nuggets, shred them, and add back into the broth. If you added the celery remove it now and discard. Turn the heat down to medium-low until you have a soft rolling boil. Add half of the dumplings one at a time to prevent clumping.
- Continue to make the rest of the dumplings. Do not overcrowd the broth with dumplings because they absorb broth and expand, 3/4 of the dough was enough for mine. Once the dumplings are in add salt and pepper to taste, softly stirring them in. Please note this recipe takes a lot of salt and pepper to taste correct, add a shake or two at a time and taste the broth. Once the taste seems good to you make sure there is a very soft boil, cover, and cook in 15 minute increments.
- Stir the dumplings as little as possible; over stirring will cause them to fall apart. Every 15 minutes uncover and remove a dumpling to see if they are done (they should have a soft texture that’s easy to chew without being gummy). If they are not done softly stir, scrap bottom to make sure they are not sticking, and place lid back on. Around 45 minutes they should be done, but yours made need longer depending on the thickness of your dumplings.
- That’s all folks, serve and enjoy!
I hope you enjoy this classic southern dish, contact me with any questions. Don’t forget to follow me to stay up to date on my posts and get new recipes!