Name: Mom's Chicken 'n' Buttermilk Dumplings Recipe
Total time: 45 min
Yield: 8
Cuisine: Chinese

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Meet the Cook: I serve this - with a tossed or cucumber salad - to friends dining with us or on visits by our two sons and families (including two grandchildren). -Ellen Proefrock, Brodhead, Wisconsin. 

How to make Mom's Chicken 'n' Buttermilk Dumplings Recipe

Taste Of Home

Crawler

Chinese

Meet the Cook: I serve this - with a tossed or cucumber salad - to friends dining with us or on visits by our two sons and families (including two grandchildren). -Ellen Proefrock, Brodhead, Wisconsin.

Stewing chicken , cut up

Water

Large onion, chopped

Medium carrots, sliced

Celery ribs, chopped

Garlic cloves, minced

Salt

Butter

All purpose flour

Paprika

Pepper

Half and half cream

Dumplings

Baking powder

Large eggs, room temperature

Buttermilk

Butter, melted

In a stockpot or dutch oven, combine first seven ingredients. Bring to a boil; skim foam from broth. Reduce heat; cover and simmer until chicken is tender, about 1-1/2 hours. Remove chicken; when cool enough to handle, debone and dice. Strain broth, reserving broth and vegetables.

step 1

In the same pot, melt butter. Stir in flour, paprika and pepper until smooth. Gradually stir in 6 cups reserved broth (save remaining broth for another use). Bring to a boil; boil and stir for 2 minutes. Reduce heat; stir in the cream, reserved vegetables and chicken. Cover and bring to a boil; reduce the heat to simmer.

step 2

For dumplings, combine flour, baking powder, sugar and salt in a bowl. Combine eggs, buttermilk and butter; stir into dry ingredients to form a stiff batter.

step 3

Drop by tablespoonfuls onto simmering mixture. Cover and simmer until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering), about 20 minutes. Serve immediately.

step 4