Hearty Chicken and Dumplings

    1 hour 40 min

    These dairy free dumplings get loads of flavour from rendered chicken fat. Use a combination of white and dark meat.

    30 people made this

    Serves: 5 

    • 1.75kg boneless, skinless chicken meat
    • salt to taste
    • ground black pepper to taste
    • 1 pinch cayenne pepper
    • 1 bay leaf
    • leafy tops of 3 celery sticks
    • 1.2L water
    • 2 small carrots, sliced
    • 3 sweet potatoes, peeled and cubed
    • 3 potatoes, cubed
    • 5 small onions, whole
    • 250g plain flour
    • 1/2 teaspoon salt
    • 1 teaspoon baking powder
    • 4 tablespoons rendered chicken fat

    Prep:40min  ›  Cook:1hr  ›  Ready in:1hr40min 

    1. Place chicken in a large pan or casserole. Add salt and pepper, a dash of cayenne, a bay leaf and celery tops. Cover with water, and simmer until chicken is done. Discard bay leaf. Add vegetables, and continue cooking until vegetables are nearly done.
    2. Meanwhile, make the dumplings. Mix together flour, 1/2 teaspoon salt, baking powder and chicken fat. Mix in enough water to make a stiff dough. Divide dough into three parts. Roll out, and cut into squares.
    3. Add 1/3 dumplings to simmering chicken, and cook 5 minutes. Add another third, and cook 5 minutes more. Add the remaining third, and cook 5 minutes longer. Serve.

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    Reviews in English (28)


    Noticed that reviewers used "other than" chicken fat. Here's how to get the chicken fat. De-skin then cut up a whole fryer. Put chicken rub on the pieces put them in the dutch oven along with the veggies. It is going to take 8 cups water to cover. Bring to a boil & reduce to medium-high & put a lid on it. Put chicken rub on the skin and place in a skillet over medium heat. Once the skin starts to sizzle, reduce the heat to a simmer and render out the chicken fat. One chicken skin will produce about 1/4 cup fat. Just right for the recipe. Cut up the depleted skin and feed it to your cat. While the skin is rendering get the dry dumpling mix ready. Remove lid from chicken boil & all 4 more cups of water. It cools the chicken enough to fish out the larger bones with a slotted dipper, but will soon return to a boil. Reduce to a medium-low setting. Mix, roll out, cut up & put dumplings in the pot as per recipe. Found that I had to add a lot of salt at the end of the recipe. The potatoes really suck up the seasoning. I know this sounds like a lot but you might have to put almost 1 TBSP more salt in the mix.  -  09 Jan 2007  (Review from Allrecipes US | Canada)


    this recipe was easy and fun - i really liked the way the dumplings turned out and the addition of sweet potatoes. we also used crisco rather than chicken fat in the dumpling mix, and added some chicken broth to the pot to make up for some of the lost chicken flavor.  -  25 Sep 2002  (Review from Allrecipes US | Canada)


    I left out the sweet potatoes and increased the white potatoes and carrots. (Personal preference) The result tasted like a pot pie that I used to get in a Pennsylvania Dutch restaurant when I was a kid. I've been waiting a long time to find a recipe like this. Thanks.  -  02 Jan 2001  (Review from Allrecipes US | Canada)