This section will not print. Click here to customize fonts, size, etc.

(requires Premium Membership)

Nutrition Facts

Serving Size 1 (229g)

Recipe makes 4 servings

Calories 609
Calories from Fat 263 (43%)
Amount Per Serving %DV
Total Fat 29.3g 45%
Saturated Fat 9.0g 45%
Monounsaturated Fat 12.1g
Polyunsaturated Fat 5.7g
Trans Fat 0.0g
Cholesterol 162mg 54%
Sodium 1622mg 67%
Potassium 351mg 10%
Total Carbohydrate 49.8g 16%
Dietary Fiber 1.7g 6%
Sugars 0.6g
Protein 34.0g 68%
Vitamin A 249mcg 4%
Vitamin B6 0.5mg 26%
Vitamin B12 0.6mcg 10%
Vitamin C 2mg 3%
Vitamin E 0mcg 2%
Calcium 543mg 54%
Iron 5mg 28%

detailed view...

how is this calculated?

Rolled Chicken N Dumplins Recipe #285728

This recipes calls for bacon grease as the fat in the dumplins, and are the best I've ever had. They are not doughy or sticky. It was passed to me by my mom and she got it from a friend. I use split chicken breasts, just because I prefer white meat. Roll out dumplings while the chicken is cooking. I use a 6 qt pressure cooker.
by godsvip

1¼ hours | 45 min prep

SERVES 4 -6

  1. Brown chicken in preheated shortening in bottom of pressure cooker until it can be bumped loose (both sides).
  2. Remove chicken and pour a little water into cooker and loosen any of the pieces of skin stuck to the bottom.
  3. Replace chicken and cover with water up to about an inch or so from the rim of the pot and add salt & pepper and bouillon cubes.
  4. Put lid & seal on pressure cooker and follow cooker's instructions.
  5. Cook chicken 20-30 minutes (the chicken should be falling off the bone).
  6. Prepare dumplings-mix flour, powder, salt, egg, and bacon grease-dough will need milk-add milk a tablespoon (or less) at a time until soft dough ball forms.
  7. Splitting the dough in half makes it easier to manage.
  8. Roll dough onto smooth flour covered surface (I use my kitchen table) as thin as you can before it starts splitting.
  9. Cut the dough into whatever size you like-they will grown some (I make them about 1 x 2 inches & cut long rows first).
  10. Place them on a plate to wait to be added to chicken stock.
  11. Remove chicken and any skin or bones that might have fallen off from the stock.
  12. Let chicken cool in a bowl until you can handle it safely and remove all the meat from the bones and tear it into small enough pieces to serve.
  13. Bring chicken stock to a low steady boil.
  14. Separate as you add dumplins in a few at a time to prevent from sticking together.
  15. Stir dumplings a few times in between adding to prevent them from sticking.
  16. Cook dumplings at least 10 minutes to your texture taste. I usually cook them longer so as not to have doughy dumplings.
  17. Add chicken pieces and bring back to a boil, then remove from heat and serve.
  18. There is no need to add flour to the stock, the flour from the dough thickens it perfectly.

© 2009 Recipezaar. All Rights Reserved. http://www.recipezaar.com

Share your experience with others, and post your comments on the recipe. Type 285728 in the Search box at the top of Recipezaar, to get back to this recipe easily.

Recipe Notes & Rating: 5 stars 4 stars 3 stars 2 stars 1 star