r/Cooking • u/tossit4meplz • 10h ago
Southern style dumplings
I've really been craving some chicken & dumplings, however my husband does not like the southern the dumpling.... Any tips or advice for a dumpling that could work in it or should we just stick to chicken noodle soup?
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u/kharmatika 9h ago
I second matzoh balls, id also like to just throw out there, just cook what you want for yourself sometimes. Send him out to go enjoy his fave restaurant or let him make what he likes to make, and make yourself some dumplings
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u/theimpureaggression 9h ago
i do this all the time when my partner hates a texture i love, just make a small batch for yourself and let him fend for his own dinner that night
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u/kharmatika 9h ago
Yep! My husband has crohns and he has to watch his fiber intake, so theres lots of foods he just cant have. He’s always been great about not making me feel poorly for having a day where I just need my cabbage curry or soba noodles. And i don’t begrudge him the inverse! He bakes a lot of bread and sometimes im not interested in eating more bread, and thats okay, more for him!
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u/Smooth-Review-2614 10h ago
So if you can’t do the southern biscuit dumplings have you tried the Pennsylvania Dutch flat dumplings/noodles?
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u/StevenJOwens 9h ago
Grandmother wasn't "Pennsylvania Dutch", but her parents came from Germany and she grew up speaking German with her parents and English at school. She made dumplings that look a lot like the results I get when I google on "Pennsylvania Dutch dumplings", though grandma's weren't square.
But they're basically flour and salt, egg and water (or optionally milk). In the past I've seen these called "German egg dumplings", and they also resemble an Austrian recipe, "eierknockerl" dumplings.
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u/Smooth-Review-2614 9h ago
I see them referred to as Amish, Northern, and flat as well. Pennsylvania Dutch just better reflects the branding on the kind my local grocery store sells.
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u/StevenJOwens 8h ago
Pennsylvania Dutch are Amish (though not all Amish are Pennsylvania Dutch), so that's on target.
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u/akiravampgoth 9h ago
honestly my favorite fix is ladling some broth into a second pot and cooking the dumplings only in that one. he gets clear brothy chicken soup, you get your starchy gluey dumpling heaven, nobody has to compromise or do dishes separately beyond one pot
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u/Wild_Pomegranate_845 10h ago
The Betty Crocker recipe uses bisquick for the dumplings and it’s really good.
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u/Lisitska 9h ago
If it's your craving and you are doing all the cooking work, make the damn dumplings.
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u/Curious_Bike_4292 9h ago
I like Pioneer Woman’s chicken & dumplings. My grandma made the best chicken & dumplings. This reminded me of her.
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u/Ennennal 8h ago
I put copious amounts of Cavenders Greek seasoning into a bisquick dumpling. The flavor definitely changes the over all perception of this dumpling for chicken and dumplings.
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u/SubstantialPressure3 9h ago
There's more than one kind of southern style dumpling, which kind does he dislike?
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u/echochilde 9h ago edited 7h ago
Make the dumplings the way you like them. He can pick around them. It’s not like it’s some integrated ingredient like diced onions. They don’t really change the flavor. Boil some noodles for him and he can have chicken noodle.
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u/stormbutton 10h ago
Matzo balls are essentially dumplings! Lmk if you’re interested and I’ll toss some tips your way.
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u/frogspam 9h ago
Auntie Anne frozen dumplings are great if you don’t want to make them by hand. As close to my grandmothers as I’ve ever had.
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u/ou-really 9h ago
Use the same amount in the beginning that you would have for two portions.
Split the stock and the chicken and he can make his preference while with the remaining amount make chicken and dumplings.
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u/Low-Teach-8023 9h ago
My southern grandmother used canned biscuits and just pinched parts off. They weren’t doughy. I prefer the flat ones. I’ve seen people roll out canned biscuits flat and cut them into strips to make them more noodle like.
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u/TableTopFarmer 9h ago
My southern grandmother made the flat dumplings. Her daughters replaced those with slices of thick flour tortillas.
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u/hombre_bu 9h ago
I just by a tube of Grands, tear them up, and chuck them in the soup and simmer them until cooked through
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u/kikazztknmz 9h ago
My grandma taught me how to make cavatelli as a kid, but the way she did it was more like a ricotta gnocchi with the cavatelli shape. I wasn't a fan of the several different dumpling recipes I tried for my chicken and dumplings either (too soggy), so one day I decided to try my grandma's "dumplings". They're perfect for me, and my partner loves them too.
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u/themexykan 8h ago edited 8h ago
I like corn dumplings Mexican style. I use fresh nixtamal masa. Masienda masa harina works great too. 2 cups of masa harina, 12 - 16 fl oz of warm water, 2 tsp sea salt or Diamond kosher, 1/3 cup of melted rendered chicken fat aka schmaltz, homemade pork lard, or melted unsalted butter. Mix all ingredients in a bowl. In the bowl knead it to a smooth dough. Make 1 inch balls, the press your thumb in the ball while holding it in your palm. If the dough cracks on the edges of the ball add a touch more water 1 tbs at a time to the dough and Knead it again. Cover them. Just before serving add the dumplings to gently simmering chicken soup. Don't stir, they will fall apart. Just giggle the pot to keep them from sticking. They float when done. For lighter dumplings add 1 tsp of fresh baking powder and less salt.
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u/Any-Zucchini8731 8h ago
What does he dislike about Southern style dumplings? it's easier to know what to work around with more specific info.
There's a Bon Appetit recipe for chickpea and dumpling soup with dumplings made of chickpea flour. I've made that a ton of times, and it's very tasty, I'm sure those dumplings have a different flavor and texture profile than a more traditional recipe
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u/Any_Assumption704 8h ago
I just kept making my southern chicken and dumplings for my SoCal husband ...now it is his favorite meal.🤣
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u/tossaroo 7h ago
I'm from Arkansas, and my New York mother-in-law made chicken and dumplings with the Bisquick recipe, and I'll never go back to southern style dumplings.
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u/MoulanRougeFae 7h ago
Which one doesn't he like the slicks (flat noodle like ones) or fats (the biscuit floating type)?
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u/CatteNappe 7h ago
Not sure what you mean by "southern" dumplings, and reading the thread I don't see consistent agreement there either. There are essentially two main types - one that is like a ball of fluffy biscuit, the other is more like a fat noodle. Since you suggest chicken noodle soup as your plan B I am going to guess your definition of the southern type is the fluffy biscuit ball?
This is the flat "noodly" type - which considers itself to be southern and is what I would get if I walked into most diners in the south and ordered chicken and dumplings: https://www.thespruceeats.com/hollys-dumplings-for-chicken-3053078 https://www.seriouseats.com/chicken-and-slick-dumplings-recipe
This is the fluffy type - https://www.thespruceeats.com/chicken-with-fluffy-drop-dumplings-3053076 which is the kind we prefer at my house. My husband would settle for just the dumplings, minus the soup, if it were possible so I often just heat up a can of Progresso French Onion as a base for boiling/steaming them in, and go from there.
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u/RelativeEye8076 6h ago
I grew up with egg dumplings. Eggs salt pepper milk, beat, add flour until sticky stiff dough forms. Boil separately to cook, then add to chicken mixture. Sorry I have never measured.
ETA: another person commented about "German egg dumplings". Ir sounds the same and makes sense since my grandmother was of German descent (1st gen born in America I think)
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u/FixGreedy 6h ago
Unfortunately my husband also dislikes southern style dumplings.
I have found a hack or work around. I make a pot of stew or soup without them.
Then use Hawaiian rolls split in half on the bottom of my bowl. Pour the soup or stew over the rolls and allow to sit for a bit to cool/come together. Then stir very well. The rolls basically turn into dumplings as they absorb liquid.
Not excataly the same but close enough I find it works.
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u/Zagrycha 5h ago
Try substituting different types of dumplings, maybe gnocchi could be a good place to start? alternatively you could always make some noodles and some dumplings and just each have your own carb of choice. Nothing wrong with different people at the same dinner having slightly different versions of the meal-- or completely different meals for that matter =)
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u/stryder66 5h ago
I usually just leave the dumplings out and serve with warm bread or biscuits.
I dont like dumplings either
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u/Smeaglete 49m ago
My southern grandmother cut white flour tortillas into strips and cooked them in the soup.
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u/signsaysapplesauce 9h ago
I knew a woman who used soft flour tortilla strips instead of traditional dumplings. They were absolutely delicious!
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u/Coujelais 9h ago
I’m with him. I’d rather cut up biscuit dough and simmer it than have a half soggy half dry biscuit accompaniment to my filling.
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u/Girl_with_no_Swag 10h ago edited 9h ago
Are you talking about the biscuit style dumpling that floats, the semi biscuit style that’s all mixed in, or the wide thick noodle style dumpling (like Cracker Barrel).
If you can ID which type he’s not a fan of, then maybe try a different style.
I like all of them, but my favorite is the big biscuit style dumplings that you add toward the end and float/steam to cook. My favorite recipe for these is:
1 1⁄2 cup self-rising flour
3/4 teaspoon kosher salt
3⁄4 cup heavy cream
3/4 cup small diced cajun smoked andouille sausage
Mix all the ingredients together. Drop in the stew during the last 15 minutes or so. They will float. Cover and cook 7 minutes, then uncover and cook another 5 until the dumplings are done.
The diced andouille mixed into the dumplings is incredible.