2 Simple Tips for Making Perfect Chicken and Dumplings (2024)

FAQs

How do I make my chicken and dumplings thicker? ›

Use Cornstarch to Thicken Chicken and Dumplings

To give that a little thicker texture we're going to add 1 cup of cool water to 2 tablespoons of cornstarch and stir it up well. Make sure the soup is brought back to a good boil and go ahead and stir in the cornstarch mixture.

Don't Overwork the Dumpling Dough

Stir everything together until the wet and dry ingredients are combined and you don't see any more dry flour. The dough might look a little lumpy, but that's okay! Overworking the dough is one of the easiest ways to end up with tough dumplings.

The Two Easiest Ways to Cook: Boiling and Steaming

Cover and bring to a boil over high heat. Add as many dumplings as can fit comfortably in a single layer in the pot and cook them until they float. Let them cook an additional two to three minutes. Fish them out with a strainer, drain them, and serve.

A teaspoon of sugar adds an extremely subtle hint of sweetness. It also helps the dumplings retain their moisture through the cooking process and slows gluten development, which ensures tender dumplings. A pinch of salt seasons the dumplings and enhances the flavors of the other ingredients.

Hand-mincing meat and adding more pork belly results in the juiciest dumplings. Traditionally, some Chinese cuisine uses hand minced meat for their dishes. For example, lots of dim sum items like siu mai, pork buns, beef meatball, and more use hand minced meat to control the texture and fat content of the dish!

Cover and bring to a vigorous boil. Add roughly one cup of cold water and return to boil while covered. Repeat this step again. The dumplings will be completely cooked and ready when they float on the surface of the boiling water.

It's best to have your lid ready: Immediately add about 3 tablespoons of water to the pan, just enough to cover the base of the dumplings, then cover and cook for 3–4 minutes, or until the water has evaporated. Lift the lid and allow the dumpling to cook for another 30 seconds, to allow the bottoms to get extra crispy.

Bone-in, skin-on chicken breasts: cook for about 30 minutes (That would mean boiling frozen chicken for about 45 minutes), or until 165 degrees Fahrenheit. Skinless, boneless chicken breast halves: cook 12 to 15 minutes. (That means boiling frozen chicken would take 18 to 22 minutes.)

Cover and simmer the dumplings over medium heat for 15 minutes. Turn the heat down on the stove so the liquid doesn't overflow the pot. Cover the pot to trap the remaining heat in, then set your timer. The dumplings will be soft and flavorful when they're done.

How to know when dumplings are cooked in chicken and dumplings? ›

Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme.

How can I thicken stove top chicken and dumplings? You can thicken this dish by adding more flour, or even cornstarch. Create a slurry with either of these ingredients and milk or water, then stir into your broth base until you get your desired consistency.

Make sure there's plenty of black pepper in there, too. Also if you make the dumplings from scratch, consider adding chopped chives (fresh is great, but dried are fine too) into the mix. If you're not starting with a mirepoix, at least add dried celery flakes and onion flakes to your soup too.

If you find that your filling has too much liquid, I recommend draining the entire mixture in a colander. Another trick that I learned from my mother is to add a teaspoon of cornstarch or breadcrumbs to help soak up the liquid.

Stir in flour, then add chicken stock. Simmer until thickened.

Add Flour Or Cornstarch

Instead, ladle a small amount of broth into a separate bowl and let it cool. Add a few tablespoons of flour or cornstarch to the bowl and whisk until it's blended smooth. Next, bring the soup to a simmer and add the mixture back to the pot. Pro tip: Don't dump in the entire mixture at once.

The cornstarch will absorb excess water, which will then convert to steam, allowing the bottoms to form that crisp crust.