Flawless Chicken and Rolled Egg Dumplings: The Recipe To Beat
Sneak Preview: This flawless Chicken and Rolled Egg Dumplings Recipe will show you how to prepare a whole chicken with deliciously flavored broth to go with homemade egg dumplings. The directions for the whole chicken are easy and work for any casserole calling for cooked chicken.
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Is it cold where you are? If so, you must give this scratch recipe for Chicken and Rolled Dumplings a try. I can think of no better way to chase away goosebumps, colds, or whatever else is ailing you.
If you like to make your chicken and dumplings from scratch, beginning to end, this recipe is your ticket to happiness. It’s the best kind of comfort food on a cold winter evening.
If this recipe seems like too much trouble, don’t worry. The egg noodles don’t have to be perfect. Handmade equals character!
I’ve included directions for cooking the chicken in an Instant Pot or a large Dutch oven on top of the stove. Mix the rolled dumplings in a food processor and roll them out by hand. Don’t miss my trick for cutting them in a hurry.
Ingredients and substitutions:
- CHICKEN: A whole chicken is specified in the recipe. Substitute 3-4 cups of torn leftover chicken or rotisserie chicken if you prefer. However, I recommend the whole chicken because the recipe for cooking the chicken makes perfectly seasoned and extremely tender meat to go along with the flat dumplings.
- CHICKEN BOUILLON: I prefer bouillon paste over the cubes. It tastes fresher, in my opinion. Use either one.
- LEMON JUICE: Fresh lemon juice tastes better to me than a bottle of lemon juice. Lemon juice is added to the broth when cooking the chicken, so it’s not worth an extra trip to the store. That’s why I keep fresh lemons in my crisper at all times.
- LEMON PEPPER SEASONING: If you don’t have this, it’s worth buying. Try it on fresh broccoli when you’re in a hurry.
- ONION FLAKES: Toasted onion flakes are one of my favorite ingredients in the spice cabinet. Try adding them to the dough the next time you make dinner rolls. Substitute fresh or frozen onions that have been sautéed to make them soft.
- CELERY SEED: This spice is the secret to the savory broth created by this recipe. It’s also good to add to potato salad.
- FLOUR: Use all-purpose flour, bleached or unbleached.
- EGG: All my recipes are written to use large-sized eggs. If you use a different size than “large,” use more or less liquid to compensate.
- BUTTER: Use salted or unsalted butter, margarine, or shortening.
- PARSLEY: Fresh parsley adds freshness and color. Use dried parsley if you must, or leave it out.
How to cook a whole chicken with an Instant Pot:
Step #4: Set Instant Pot or pressure cooker to 35 minutes (40 minutes if chicken weighs more than 4.5 pounds). When finished, allow for the natural release of pressure for at least 15 minutes.
How to mix dumpling recipe in a food processor:
How to cut rolled dumplings with egg:
FAQ about Chicken and Dumplings:
Try cutting flour tortillas into squares. Or cut up some canned biscuits and drop them in the broth.
Even if you prefer fluffy biscuit-type dumplings or the ease of cut-up flour tortillas, you must try this method for cooking a whole chicken. The seasoning is simple but divine.
This recipe for cooking a whole chicken will work for any recipe calling for cooked chicken, such as this Rotisserie Chicken and Mushroom Chowder, or casseroles, such as Cheese-Crusted Creamed Chicken and Chips. The broth is perfect for any kind of egg noodles.
Yes. Making noodles by hand is more time-consuming but just as tasty.
We love green beans or other green vegetables like broccoli or Brussel Sprouts.
Overhandling results in tough dumplings. Ideally, your dumplings will be soft, tender, and fluffy.
Yes. It makes removing excess fat easier. Use within 2-3 days.
Recipe Help at Your Fingertips: For questions or suggestions, email Paula at saladinajar.com. If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.
Flawless Chicken and Rolled Egg Dumplings: The Recipe To Beat
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Video
Ingredients
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
Instructions
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.
Notes
Essentials
- French Wooden Rolling Pin 18″ x 1.55″ for Baking Pizza Pastry Dough, Pie Crust & Cookie – Kitchen Cuisine Utensil Smooth Tools Gift Ideas for Professional Bakers, Restaurants, Grandmas – MR. WOODWARE
Paula Rhodes, author
I’m a retired home economist, wife, mother, grandmother, and creator of Saladinajar.com. I believe you don’t have to be a chef to find joy in creating homemade food worth sharing. Here you’ll find time-saving tips, troubleshooting advice, and confidence-inspiring recipes to make life in the kitchen more fun, appetizing, and satisfying.