Q1: What is the absolute, number one secret to light and fluffy dumplings?

The secret is steam, and not peeking ! The dumplings cook by steaming in the trapped heat above the simmering liquid. It is absolutely crucial that you keep the pot covered tightly and do not lift the lid for at least the first 10 minutes of the cooking time. Lifting the lid will release all the steam and will result in dumplings that are heavy, gummy, and dense instead of light and fluffy.

Q2: Why did my dumplings turn out heavy and dense?

This is almost always because the lid was lifted too early during the steaming process, or the stew was at a rapid boil instead of a gentle simmer. A rapid boil can cause the dumplings to absorb too much liquid and become heavy. A gentle simmer is key.

Q3: Can I make this dish ahead of time?

Yes! The best method is to prepare the chicken and vegetable stew completely and store it in the refrigerator. When you are ready to serve, simply bring the stew back to a simmer on the stovetop and then proceed with making and steaming the fresh dumplings.

Q4: Can I freeze this dish?

While the chicken stew base freezes beautifully, the biscuit-style dumplings can sometimes become a bit soft and mushy upon thawing and reheating. For the best result, it is a great idea to freeze just the chicken and vegetable stew . Then, when you are ready to eat, you can thaw the stew and prepare the fresh dumplings.

Q5: Can I make the dumplings from scratch instead of using a baking mix?

Of course! A simple, from-scratch dumpling dough is very easy. In a bowl, simply whisk together 1 1/2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt . Then, use a fork or a pastry blender to cut in 3 tablespoons of cold, cubed butter or shortening until the mixture is crumbly. Finally, stir in about 3/4 cup of milk to form a soft dough.

The Best Easy Chicken and Dumplings (Old-Fashioned Recipe!)

An easy, semi-homemade recipe for classic chicken and dumplings, perfect for a comforting weeknight meal. This dish features a simple soup base made with sautéed carrots and celery, simmered in chicken broth with pre-cooked chicken and poultry seasoning. Soft, drop-style dumplings are made from a convenient reduced-fat biscuit mix and milk, then spooned directly into the simmering soup to steam and cook until fluffy.

Author: Evelyn

Ingredients

For the Stew:
3 celery ribs, chopped
2 medium carrots, sliced
3 cans (14.5 ounces each) reduced-sodium chicken broth
3 cups cubed cooked chicken breasts
1/2 teaspoon poultry seasoning
1/8 teaspoon pepper
Cooking spray
For the Dumplings:
1 2/3 cups reduced-fat biscuit/baking mix
2/3 cup fat-free milk

Instructions

In a Dutch oven coated with cooking spray, cook and stir the celery and carrots over medium heat for about 5 minutes, until tender.
Stir in the chicken broth, cooked chicken, poultry seasoning, and pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to maintain a gentle simmer.
For the Dumplings: In a separate bowl, mix the biscuit mix and milk until a soft dough forms.
Drop the dough by tablespoonfuls on top of the simmering liquid in the Dutch oven.
Reduce the heat to low, cover the pot, and cook for 10-15 minutes, or until a toothpick inserted into the center of a dumpling comes out clean. Do not lift the cover during the first 10 minutes of cooking.
Serve the chicken and dumplings warm.

Notes

This is a quick and easy recipe that uses several shortcuts, including pre-cooked chicken and a biscuit/baking mix for the dumplings.
It is crucial not to lift the lid while the dumplings are cooking, especially for the first 10 minutes, as they need the trapped steam to cook properly and become light and fluffy.
This is a classic one-pot comfort food meal.

Find it online: https://cookupjoy.com/chicken-and-dumpling/