Yes, I know that I’ve already posted two other dumpling recipes. This one, however, is my favorite of the three. Since I grew up in the South, I have definitely eaten my share of chicken and rolled dumplings, also called slick dumplings or just “slickers”. Remarkably enough, they were part of school lunch in Florida and definitely my favorite meal that the cafeteria offered. These dumplings are a lot like large noodles, which is probably why I like them so much.
In a large pot, cook together for about 1 hour or until the meat is tender and falling off the bone:
3-4 lbs. of chicken with bones (a whole chicken or a combination of thighs, quarters, and/or drumsticks)
1 onion, chopped
1 carrot, sliced
2 cloves garlic, minced
2 whole cloves
a handful of celery leaves
enough water to barely cover it all
Instant Pot directions: Cook at high pressure for 10 minutes, natural release for 20.
Remove the chicken and de-bone it, discarding all the skin and vegetables. Shred the meat into small pieces. Add enough water to make 12 c. stock, and season to taste with salt and pepper.
Make the dumpling dough by adding the following to a mixing bowl and stirring until a stiff dough forms:
1 1/4 c. prepared chicken broth
1 1/2 t. salt
4 1/2 c. flour
Cooking the Dumplings
Bring the remaining broth to a boil. Lightly flour the counter and roll the dough out as thin as humanly possible. Cut it into 1″ squares.
Add the shredded meat back in to the broth and begin adding the dumplings. Stretch them out so they are almost transparent before dropping them in the boiling broth.
Let the dumplings cook for 45 minutes, or until they are tender and most of the broth is gone.
This is where my husband and I disagree. I (and most sources) agree that the dumplings should be served with some broth, so I tend to add more during cooking if they absorb it all. My husband thinks they should be dry enough to serve on a plate. Your choice.
Chicken and rolled dumplings is excellent with a steamed vegetable or salad on the side. I personally love a few grinds of black pepper and some hot sauce.
Chicken and Rolled Dumplings (Slick Dumplings)
- pressure cooker
- 3-4 pounds chicken with bones whole, or a combo of thighs, quarters, and/or drumsticks
- 1 onion chopped
- 1 carrot sliced
- 2 cloves garlic minced
- 2 cloves whole
- 1 handful celery leaves or 1 stalk of celery, chopped
The Rolled Dumplings
- 1 1/4 cups chicken broth
- 1 1/2 teaspoons salt
- 2 eggs
- 4 1/2 cups flour plus additional for dusting the counter
- Use just enough water to cover and cook the broth ingredients together for 1 hour. Or, use the pressure cooker at high pressure for 10 minutes with a natural release for 20.3-4 pounds chicken with bones, 1 onion, 1 carrot, 2 cloves garlic, 2 cloves, 1 handful celery leaves
- Remove the chicken and debone it, discarding all the skin and veggies. Shred the meat into small pieces. Add enough water to make 12 cups of liquid.
The Rolled Dumplings
- Add the dumpling ingredient to a mixing bowl and stir until you have a stiff dough.1 1/4 cups chicken broth, 1 1/2 teaspoons salt, 2 eggs, 4 1/2 cups flour
- Dust the counter with flour and roll the dough as thin as possible. Cut it into 1" squares.
- Heat the broth and meat to boiling, then drop in the dough 1 square at a time. Make sure they're thin enough to see through them. You can stretch them out as you add them to the broth.
- Cook the chicken and dumplings for 45 minutes, stirring occasionally and more often toward the end. Most of the broth will be gone and the dumplings will be tender. Season to taste with salt and pepper before serving.
- To reheat, add a little water and cover before microwaving. The dumplings soak up a lot of broth over time.