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Betty’s Kitchen Chicken and Dumplings, Part II–the Rolled Dumplings Thanksgiving Entertaining REcipe Video

October 5, 2012

Betty’s Chicken and Dumplings, Part II–the Rolled Dumplings Thanksgiving Entertaining REcipe Video

the idea girl says

This is awesome having a step by step video on how to make stuff so easy to follow too!

Betty demonstrates how to make Rolled Dumplings for the Chicken and Dumplings Thanksgiving entrée. These are the best!


3 cups self-rising flour
1/2 teaspoon poultry seasoning
1/3 cup butter
1 cup milk
snipped fresh parsley for garnish

In a large bowl, combine 3 cups self-rising flour and 1/2 teaspoon poultry seasoning. With a pastry blender, cut in 1/3 cup butter, until mixture is crumbly. Add 1 cup milk and stir, just until dry ingredients are moistened.

Place dough on a lightly floured surface. Roll to 1/8-inch thickness. With a knife, cut rolled dough into 1-inch strips. Cut each strip into 1-inch squares. (At this point, you may freeze the dumplings, and use them straight from the freezer when you finish your Chicken and Dumplings.)

Bring reserved chicken broth to a boil and add reserved chicken chunks. Return to a boil and drop dumplings, a few at a time into boiling broth. Stir gently as you add the dumplings.

Cover, with a lid that fits, reduce heat to low, and simmer, stirring occasionally. Cook until dumplings are tender, about 25 to 30 minutes.

Transfer to a large serving dish. Grind fresh peppercorns on top and snip some parsley over the top. Serve immediately. This is the entrée that I have prepared for your Thanksgiving. Of course, you will find various forms of turkey, ham, and other traditional main courses in bettyskitchen. I hope you love the Chicken and Dumplings! Happy Thanksgiving to all! Love, Betty ♥♥♥♥♥


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