Dumpling recipe for chicken and dumplings: soft drop dumplings
This dumpling recipe for chicken and dumplings makes the soft drop dumplings that sit on top of a prepared chicken stew. It is a component recipe: start with cooked chicken stew already hot in a wide pan.
The measured formula uses Bisquick Original Pancake & Baking Mix. Plain flour is not an equal substitute because the mix already contains leavening, fat and seasoning.
The source gives about 10 dumplings. Their size changes the cooking rate. Avoid doubling the dough inside the same small pan: crowding makes it harder to simmer and steam the pieces evenly.
These are drop dumplings, rather than rolled pastry strips or filled Asian dumplings. Keeping that distinction clear helps you choose the right texture for the dish.
Ingredients
Step 1
Bring the prepared stew to a boil. Measure the baking mix into a bowl without packing it down, then add milk. Stir only until a soft dough forms.
Step 2
Drop large spoonfuls onto the boiling stew, leaving room between them. Reduce heat so the liquid keeps a gentle, steady simmer.
Step 3
Cook uncovered 10 minutes. Put on the lid and cook another 10 minutes. Do not stir the dumplings through the broth.
Step 4
Split one dumpling to inspect its center. It should be cooked through rather than sticky raw dough; continue simmering if necessary. Lift carefully onto portions of stew and finish with parsley if wanted.
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