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Delaware Farm-style Chicken And Slippery Dumplings Recipe

This traditional Delaware farm-style recipe features a hearty stewing chicken cooked with aromatic vegetables to create a rich broth. Handmade 'slippery' dumplings, made from flour and broth, are then cooked directly in the flavorful stock, resulting in a comforting and satisfying main course.
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Total Time 1 hour 20 minutes
Course lunch/dinner
Cuisine Chinese
Servings 6 people
Calories 4265.7 kcal

Equipment

  • 1 Large Stock Pot or Dutch Oven
  • 1 Cutting Board and Chef's Knife
  • 1 Set of Measuring Cups and Spoons
  • 1 Large Mixing Bowl For dumpling dough
  • 1 Slotted Spoon or Ladle For skimming and serving

Ingredients
  

Main

  • 1 stewing chicken about 4 or 5 pounds, cut up
  • 4 celery ribs chopped
  • 1 medium onion chopped
  • 1 tablespoon chicken bouillon granules
  • 2 teaspoons poultry seasoning
  • Dumplings:
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 3 tablespoons shortening
  • 1/2 cup hot broth

Instructions
 

  • Place the cut-up stewing chicken in a large stock pot, cover with water, and bring to a boil; skim off any foam that rises.
  • Add the chopped celery, chopped onion, chicken bouillon granules, and poultry seasoning to the pot.
  • Reduce the heat, cover, and simmer for approximately 60-70 minutes, or until the chicken is very tender.
  • While the chicken simmers, prepare the dumplings: In a large mixing bowl, combine the flour, baking powder, and salt.
  • Cut in the shortening with a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  • Gradually add 1/2 cup of hot broth from the simmering chicken, mixing lightly until a soft dough forms; avoid overmixing.
  • Once the chicken is tender, carefully remove it from the pot, debone, and shred the meat into bite-sized pieces; set aside. Keep the broth simmering.
  • Drop the soft dumpling dough by spoonfuls directly into the hot, simmering broth.
  • Cover the pot and cook the dumplings for 10-15 minutes, or until they are cooked through and have a 'slippery' texture.
  • Return the shredded chicken to the pot. Stir gently to combine, then serve the Delaware farm-style chicken and slippery dumplings hot.

Notes

For maximum flavor, ensure you use a genuine stewing chicken; its connective tissues break down beautifully over longer cooking, enriching the broth. Skim any foam that rises to the surface during the initial simmer to keep your broth clear and clean. When preparing the dumplings, avoid overmixing the dough to prevent toughness. The 'slippery' texture comes from cooking them directly in the simmering broth, absorbing its essence. Adjust seasoning at the end, as the bouillon and chicken render saltiness.