Chicken and Whole Wheat Dumplings

Chicken and Whole Wheat Dumplings
Chicken and Whole Wheat Dumplings
Chicken and Whole Wheat Dumplings

I learned how to cook Chicken and Dumplings from my mom and my mom learned from my father’s mother. There is nothing better in the winter than a bowl of chicken and dumplings with greens and cornbread. I decided to make my own whole wheat dumplings and I’m happy with how it came out.

 Chicken part 

  • 1 whole chicken (small)
  • 1 turkey wing (uncooked not smoked!)
  • 1 1/2 tablespoon of poultry mix seasoning
  • salt & pepper
  • 2-3 ribs celery, diced small
  • 1/2 large onion or 1 medium onion, diced
  • 1  bay leaves
  • 2 teaspoons of chicken bouillon base
  • 1  (10 3/4-ounce) can condensed 98% fat free cream of chicken soup (reduced sodium kind)
Whole – Wheat Dumplings
  • 2 cups whole wheat pastry flour (shifted)
  • 1 tablespoon baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons olive oil
  • 1 cup unsweetned almond milk (you can use any type of milk you want)
  • 1 teaspoon poultry seasoning
1. Wash the chicken and pat dry with a paper towel. Put chicken in a large pot and sprinkle with salt and pepper then put the poultry seasoning on top. Add enough water to the pot to almost cover the chicken.
2. Boil chicken on medium low for 3-4 hours. While chicken is bowling dice celery and onion.
3. Take chicken and turkey wing out of the pot and put in a separate bowl. Meat should be falling off the bone. Remove all bones and skin until only juicy meat is left.
4. Boil celery and onions on medium low while starting to make the dumplings.
5. Mix all dumpling mix with a wooden spoon or spatula, but don’t over mix. Knead the dough for about 1 minute then dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Cut the dumplings into 2″ wide strips that are about 4-5 ” long. Cover the dumplings with a damp paper towel so they won’t dry out until you are ready to put them in the pot.
6. Bring the broth with celery and onions to a boil again. The vegetables should be cooked. Slowly add in the bouillon base and can of soup. Keep stirring until all is combined well and broth seems thicker. If mixture is too thin mix 2 tablespoons of cornstarch into 1/2 tablespoon of room temperature earth balance and add it into mixture and lightly stir again.
 7. Bring back to a boil again and  add 1 tablespoon of earth balance.
8.  Slowly add dumplings one at a time. Turn the heat down after half of dumpling are in the pot. Keep slowly adding dumplings, but don’t over stir the dumplings are they will break apart.
9. After all dumplings are added taste broth and add salt and pepper to taste. Put chunks of chicken back in the pot and stir only once or twice.
10. Turn the dumplings down to low and let everything simmer for 45 minutes.
Serve with greens and cornbread for the complete perfect southern meal. This is America at it’s best!