Chicken and dumplings. These dumplings are dropped by the spoonful into the simmering water, not rolled out into shapes first. (Hillary Levin/St. Louis Post-Dispatch)

Chicken and dumplings. These dumplings are dropped by the spoonful into the simmering water, not rolled out into shapes first. (Hillary Levin/St. Louis Post-Dispatch)

The culinary equivalent of a big hug: Chicken and dumplings

It’s warm and filling, with just enough carbohydrates to make us happy.

  • By Daniel Neman St. Louis Post-Dispatch
  • Wednesday, October 3, 2018 1:30am
  • Life

By Daniel Neman / St. Louis Post-Dispatch

When people ask me “Why are you so weird?” I always look them square in the eye and say, “It is because I was raised without chicken and dumplings.”

My mother is a wonderful cook and a woman of many accomplishments, and I’m not just saying that because she reads my columns. But for reasons unknown to me, she did not, during my childhood, make chicken and dumplings.

So I did not come to appreciate the dish until adulthood. For everyone else, it was the ultimate comfort food. But for me it was almost a novelty.

After I had it a few times, I thought, “Hey, this is the ultimate comfort food.”

But what about the dish makes it the culinary equivalent of a big hug? Why is it a meal that loves us as much as we love it?

It is soothing, is what it is. It’s warm and filling, with just enough carbohydrates to make us happy. That’s basically the working definition of comfort food.

There are two kinds of dumplings: Southern and … not Southern. Southern dumplings are made with shortening and are simmered in the broth. The other kind without a regional name are made with butter and are steamed on the top of the pot.

I recently made some of the not Sourthern variety. I wanted to make as iconic a version of chicken and dumplings as I possibly could, and I thought that nothing is more thoroughly American than chicken and dumplings made from a recipe in “The Fannie Farmer Cookbook,” one of the most influential American cookbooks ever.

If the not Southern version is good enough for Fannie Farmer, it’s good enough for me.

Nothing could be easier than making the chicken part of chicken and dumplings. It is a very simple, very basic recipe for chicken soup. You simmer pieces of chicken in water with mirepoix (carrots, celery and onion), seasoned with a bit of thyme and rosemary.

That’s as far as Fannie Farmer went (or at least Marion Cunningham, who took over the editing duties so long ago that she has been dead for six years). The broth part is just a thin soup. But I like my chicken and dumplings to have a little fortitude to it — some grit, some backbone, some spirit.

So I thickened it with a little cornstarch mixed with cold water. Fortitude comes cheap.

Of course, the dumplings are the star of the dish. These are worthy of the hype; these dumplings are practically divas.

They are called feather dumplings, presumably because that is how light they are. Real dumpling aficionados — those who grew up eating chicken and dumplings — know the difference between dumplings that are dropped and those that are rolled. These are dropped by the spoonful into the simmering water, not rolled out into shapes first.

It must be the baking powder that makes these so light. They steam on top of the broth, absorbing the chicken flavor without taking on the fat. And unlike some versions, these dumplings maintain their shape and do not fall apart.

The important part, of course, is the taste. With just the right amount of onion, not to mention a bit of butter, the dumplings and the chicken simply swaddle you with goodness.

It is comforting. Very, very comforting.

Chicken with dumplings

For the chicken and broth:

1 (4- to 5-pound) chicken, in 8 pieces

2 carrots, sliced thin

2 ribs celery, sliced thin

1 large onion, chopped

1½ teaspoons dried thyme

½ teaspoon dried rosemary

2 teaspoons salt

½ teaspoon freshly ground black pepper

2 tablespoons cornstarch, optional

For the feather dumplings:

1 cup all-purpose flour

½ cup bread crumbs

2 teaspoons baking powder

¾ teaspoon salt

1 egg, well beaten

2 tablespoons butter, melted

¼ cup finely chopped onion

⅓ cup milk

1 tablespoon finely minced parsley

Freshly ground pepper, to taste

Place the chicken pieces in a large pot with a lid, and cover with water. Add the carrots, celery, onion, thyme, rosemary, salt and pepper. Bring to a boil and reduce to a simmer. Cook for 20 minutes. This will make a thin broth; if you want the dish to have the consistency of gravy, mix together the cornstarch with 2 tablespoons cold water, and add to the pot. Boil 1 to 2 minutes, until thickened.

If you want, remove the chicken pieces after 20 minutes and shred or cut the meat off the bone. Return the meat to the pot.

While the chicken cooks, combine the flour, bread crumbs, baking powder and salt in a mixing bowl, and stir to mix. In another bowl, lightly beat together the egg, melted butter, onion and milk. Stir in the dry ingredients to make a stiff batter. Stir in the parsley and pepper.

When the chicken has simmered for 20 minutes, drop spoonfuls of dough on top of the bubbling broth. Cover and steam for 20 minutes without lifting the cover.

Makes 6 servings. Nutrition per serving: 232 calories; 8 grams fat; 4 grams saturated fat; 61 milligrams cholesterol; 9 grams protein; 30 grams carbohydrate; 5 grams sugar; 3 grams fiber; 1,177 milligrams sodium; 147 milligrams calcium.

— Adapted from “The Fannie Farmer Cookbook” by Marion Cunningham

Talk to us

> Give us your news tips.

> Send us a letter to the editor.

> More Herald contact information.

More in Life

Provided by Bridges Pets, Gifts, & Water Gardens.
Discover where to find the best pet supplies in town

Need the perfect store to spoil your furry friends? Herald readers have you covered.

Outside of the Hollywood Tavern on Monday, Oct. 7, 2024 in Woodinville, Washington. (Olivia Vanni / The Herald)
Order a double shot of fun at this corner of Woodinville

Hollywood Tavern and Woodinville Whiskey Co. share a parking lot for a two-fer of food and spirits.

VW Jetta SEL is a sedan that passes for a coupe. Photo provided by Volkswagen U.S. Media.
2025 VW Jetta Offers Greater Refinement, Technology And Value

A Perfect Choice For Small Families And Commuters

2025 Land Rover Range Rover Velar (Photo provided by Land Rover).
2025 Range Rover Velar SUV tends toward luxury

Elegant styling and a smaller size distinguish this member of the Land Rover lineup.

Honda Ridgeline TrailSport photo provided by Honda Newsroom
2025 Honda Ridgeline AWDt: A Gentlemen’s Pickup

TrailSport Delivers City Driving Luxury With Off-Road Chops

Photo provided by Subaru.
Subaru Forester is all-new for 2025, a sixth generation

The enduring compact SUV is sleeker but doesn’t ditch its original rugged looks.

Bud’s Garage in Everett is one of five cannabis stores in the city. (Sue Misao / Herald file)
High-quality finds: Discover the best Cannabis shops in town

Looking for premium products and expert recommendations? Herald readers have you covered.

Open for the past 120 years, The Historic Everett Theatre plays a vital role as a venue for the Everett community. Photo courtesy of Historic Everett Theatre.
Experience the beat: Top 3 live music venues to visit

Where will you catch your next unforgettable performance? We have the answer.

Everett business shares a cookie recipe sure to sweeten your holidays

South Fork Baking Co. shares the details for making Ginger Molasses Cookies for yourselves.

(Getty Images)
Stacked and packed: Best sub sandwich spots in town

Craving a delicious sub sandwich? Where will you go first? Let’s find out.

Pippin the Biewer Terrier sits in the lap of her owner Kathy West on Monday, May 20, 2024, at West’s home in Marysville, Washington. (Ryan Berry / The Herald).
Top 3 pet grooming places in Snohomish County you’ll love

Looking for the perfect place to treat your furry friend? We have the answer for you.

Children fish in the water and climb near the renovated boat launch at Kayak Point Regional County Park on Friday, June 14, 2024, near Stanwood, Washington. (Ryan Berry / The Herald)
Reconnect with nature: Best campgrounds and RV parks to explore

Herald readers voted the top three spots for your next outdoor adventure

Support local journalism

If you value local news, make a gift now to support the trusted journalism you get in The Daily Herald. Donations processed in this system are not tax deductible.