2 cups flour 2 teaspoons baking powder 1/2 teaspoon salt 1 cup whole milk 4 tablespoons vegetable oil 8 cups water 3 chicken bouillon cubes ***Dumpling Sauce*** 3 tablespoons butter 4 tablespoons flour 1/4 teaspoon salt 1 cup whole milk 2 chicken bouillon cubes (crumbled) 1/2 teaspoon sugar 1/2 cup dumpling cooking liquid (after dumplings have been cooked)
Mix above dumpling ingredients except water and bouillon cubes, blend them well and turn out on to a floured surface. Knead 4 or five times and divide dough into two parts. Roll out one piece of dough to 1/8" thick and cut into 1"x1 1/2" strips.
Bring the water and bouillon cubes to a boil in a large saucepan. Place half of the dough strips in the pan and cook until just about done and strain and set aside. Next finish the other half of the dumplings in the same way. While cooking the dumplings you can prepare the sauce.
Dumpling Sauce: Place butter in medium sauce pan and melt, add salt and flour, stir until thick. Mix sugar with milk, and add to flour mixture a little at a time and stir constantly with a whisk until thick and smooth. Remove from heat.
Place cooked dumplings in dumpling sauce and add 1/2 cups of cooking liquid in which the crumbled chicken bouillon cubes have been added and stir gently, Simmer dumplings until blended on low heat. More cooking liquid may be added if needed.
This was an ok recipe. C.B. chicken & dumplings being one of my favorites from there I found the sauce too milky despite all of the cooking liquid I added. Maybe next time I will add more bouillon for flavoring. Overall not a bad dinner idea. Looks the same, but not the same taste.
Sep 4, 2009
websbysara Member since: September 4, 2009
This was the BEST recipe I have tried. Cracker Barrel's Chicken and Dumplings is one of my familys favorite meals there. The typical style recipe I cook at home is the drop style and boil dumplings. This recipe here does require a bit more time but it was Oh So Worth-it. My kids have voted this is the only way to make it from now on! I used some chicken thighs (on sale at the time) and placed them in the crock pot in the morning, then deboned/skinned as soon as I got home from work. Returned the melt in your mouth meat to the crock pot while I prepared the rest. I skimmed & removed the fat from the crock pot broth and added equal amount of water and used that for cooking the dumplings. I omittted the bouillon cubes as I can rarely find them without MSG & excess additives. Also, it took about 8 mins to cook. They tripled in size! The dumpling sauce was delicious and really made this dish! I created a recipebox account just to post a review on this recipe that's how much we loved it! Very good meal, filling, and great texture. I did sift my flour as well. Only a few minor modifications to suit our needs. Thanks so much for sharing!
Aug 23, 2007
lazerith75 Member since: June 13, 2007
Very tasty, if you like your dumplings fluffy don't flatten dough as much.
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