Flawless Chicken and Rolled Egg Dumplings: The Recipe To Beat (2024)

What can I substitute for homemade dumplings?

Try cutting flour tortillas into squares. Or cut up some canned biscuits and drop them in the broth.

Is cooking a whole chicken worth the trouble?

I don’t have a food processor. Can I make the noodles by hand?

Yes. Making noodles by hand is more time-consuming but just as tasty.

What can I serve with Chicken and Dumplings?

We love green beans or other green vegetables like broccoli or Brussels sprouts.

Why are my dumplings tough?

Overhandling results in tough dumplings. Ideally, your dumplings will be soft, tender, and fluffy.

Can I cook the chicken and broth ahead of time?

Yes. It makes removing excess fat easier. Use within 2-3 days.

Yield: 10 servings

By Paula Rhodes

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Chicken and Broth

• 1 4-5 pound (453 g) whole chicken
• 3 cups (681 g) water
• 1 tablespoon chicken bouillon paste
• 1 tablespoon lemon juice
• 2 teaspoons lemon pepper seasoning
• 1 teaspoon dried onion flakes
• 1 teaspoon celery seed
• 1 teaspoon salt

Noodles

• 1½ cups (180 g) all-purpose flour
• 1 large (50 g) egg beaten
• 1 tablespoon butter
• ½ teaspoon salt
• 5 tablespoons (75 g) water

Garnish

• 1 tablespoon fresh parsley chopped

Cooking a Whole Chicken and the Broth

• Clean 1 4-5 pound (453 g) whole chicken inside and out thoroughly.

• Place rack with handles into the bottom of Instant Pot or Dutch oven. Then place the chicken onto a rack.

• Stir 3 cups (681 g) water and 1 tablespoon chicken bouillon paste, together. Pour over the chicken.

• Sprinkle the remaining ingredients: 1 tablespoon lemon juice, 2 teaspoons lemon pepper seasoning, 1 teaspoon dried onion flakes, 1 teaspoon celery seed, and 1 teaspoon salt over the chicken and set to cook on HIGH pressure for 35-40 minutes. (Use 40 minutes if the chicken is 5 pounds.) To cook on top of the stove, cover the chicken with water and cook covered for 1 hour or until a meat thermometer inserted in the thigh registers 180° (82˚C).

• Instant Pot: Allow pressure to release naturally for 15 minutes.

• Open pot and remove chicken to cool. As soon as you can handle chicken, take the meat off the bones and tear in bite-size pieces. (Optional: If you have time, chill the chicken broth and remove excess fat.)

Egg Noodles (Dumplings)

• Add all ingredients: 1½ cups (180 g) all-purpose flour, 1 large (50 g) egg, 1 tablespoon butter, ½ teaspoon salt, and 5 tablespoons (75 g) water to a food processor (my preference) or use an electric mixer. The mixture may look like coarse cornmeal or could be soft dough depending on weather conditions, humidity, the size of the egg you used, etc. If the dough does not come together, press it into a ball with your hands. If it still will not stick together, add water a few drops at a time. Once you can press it into a ball, you’re good.

• Form ball of dough into a flat disc, cover and allow to rest for 10 minutes.

• Roll out dough very thin (12 x 14″ rectangle or larger) on a floured surface and let the dough dry for about 20 minutes. (Hint: I use a pastry cloth or tea towel covered generously with flour instead of the counter to roll out my noodles. Clean-up is easier when you can throw the pastry cloth in the washer and the dough doesn’t stick as easily.)

• Turn on the Sauté function on the Instant Pot and bring broth to a rolling boil. If using a Dutch oven, bring the broth to a rolling boil on the stove.

• Cut dough into small strips and drop in boiling, rich chicken broth. Cover the pot and simmer for about 10 minutes. Add chicken and continue cooking until hot. Garnish with 1 tablespoon fresh parsley.

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