Chicken and dumplings is a classic comfort food that consists of chicken cooked in broth with doughy dumplings. It originated in the Southern United States and has many regional variations. The thickness of the dish depends on several factors including the dough ingredients, dumpling preparation, cooking method, and ingredients added to the broth.
The Dough Ingredients
The main factor that affects the thickness of chicken and dumplings is the dough itself. Traditional dumpling dough contains a simple combination of flour, salt, baking powder or soda, and butter or shortening. However, the thickness can be adjusted by modifying the ratio of flour to liquid and fat.
- More flour creates a thicker, more dense dumpling.
- Less liquid makes a thicker dough.
- More fat from butter or shortening makes a richer, thicker dumpling.
In addition to the basic ingredients, some southern cooks add eggs or milk to make a softer, thicker dumpling. Adding cornmeal or oats gives more texture and absorbency. Substituting some all-purpose flour with self-rising flour adds leavening for a fluffier, puffier dumpling.
Dumpling Preparation
The way the dumpling dough is prepared also changes the thickness.
- Kneading the dough makes it denser and less sticky.
- Rolling it flat and cutting into shapes creates a thinner dumpling that absorbs more broth.
- Dropping spoonfuls of dough makes a thicker, more rounded dumpling.
The size of the cut or dropped dumplings impacts thickness as well. Smaller dumplings mean more surface area to absorb the broth and swell up. Bigger dumplings absorb less and remain more dense.
Cooking Method
Cooking technique also determines thickness.
- Simmering in broth allows dumplings to absorb liquid, making them thicker.
- Steaming alone doesn’t allow absorption, so they remain dense.
- Frying briefly before simmering gives the best of both worlds – crispy outside, thick inside.
The liquid ratio is key too. More broth relative to dumplings provides more absorption opportunity. Too many dumplings crowded into a small amount of broth do not have enough liquid to absorb and swell.
Broth Ingredients
What goes into the chicken broth impacts the thickness as well. The broth often contains onions, carrots, celery, and chicken pieces simmered in water. However, the following additions modify the viscosity:
- Milk or cream makes a thicker, richer broth for softer dumplings.
- Roux (cooked butter and flour paste) thickens the broth into a gravy-like texture.
- Cornstarch or flour slurry adds thickness to the liquid.
- Heavy seasonings like tomato or garlic paste increase the broth’s density.
Conversely, too much water or broth stretched over excessive dumplings results in a thin, watery stew with soggy dumplings. Finding the right balance is key.
Conclusion
In summary, the thickness of chicken and dumplings depends on:
- Dumpling dough ingredients like eggs, milk, fat, and leavening agents
- Dumpling preparation – kneading, rolling, cutting, dropping
- Cooking techniques like frying then simmering
- The ratio of dumplings to broth
- Thickening agents added to the broth
By adjusting these factors, you can achieve anything from a thin broth with light dumplings to a stew-like texture with dense, heavy dumplings. Part of the appeal of chicken and dumplings is experimenting to create your perfect desired thickness and flavor.
The Science Behind Thickening Chicken and Dumplings
There is some interesting science behind what makes chicken and dumplings thick and creamy. Here is a look at some of the key scientific principles at work in this comforting dish:
Gelatinization of Starches
Flour contains starches that absorb liquid and swell when cooked, contributing to a thicker broth and dumplings. This process is called gelatinization. When starch granules are heated in the presence of water, they absorb the liquid, swell up, and form a gel-like suspension. This not only thickens the dough, but also allows the dumplings to absorb and thicken the broth.
Coagulation of Proteins
The protein from the chicken, especially when simmered on the bone, also adds thickness. Simmering causes the proteins to coagulate and denature, meaning they unravel from their tightly wound structure. The longer the cook time, the more the proteins unwind and link together into a web that increases the viscosity of the broth.
Emulsification
When fat is added, either in the dumpling dough or via milk/cream in the broth, it creates an emulsion. The tiny fat molecules are suspended throughout the liquid in tiny droplets. These fat droplets interfere with flow, allowing the liquid to coat the mouthfeel and appear thicker.
Dispersing Particles
Thickening agents like roux and cornstarch consist of tiny particles dispersed throughout the broth. These particles interrupt the free-flowing liquid molecules, restricting their movement and increasing viscosity. More particles equals more disruption of flow and a thicker consistency.
Tips for Making Chicken and Dumplings
Here are some handy tips for getting perfect chicken and dumpling thickness based on the science and ingredients discussed:
- Use bone-in chicken pieces for extra gelatin and protein
- Simmer the broth as long as possible to fully extract collagen
- Make dumplings on the small side to maximize surface area
- Allow dumplings room to swim in broth while cooking
- Add milk, cream, or roux to the broth for extra thickness
- Knead the dough very well so gluten develops
- Resist over-stirring once dumplings are added to preserve structure
With the right techniques and ingredients, you’ll be enjoying tender, thick chicken and dumplings in no time!
Common Questions
Why are my chicken and dumplings watery?
Watery chicken and dumplings often comes down to having too much broth for the amount of dumplings. Try reducing the broth or increasing the number of dumplings. Make sure not to crowd the pot, as dumplings need space to float and absorb liquid. Adding a roux or milk can help add body if the broth is too thin.
How can I thicken broth without ruining it?
There are a few ways to thicken broth without compromising flavor:
- Simmer the broth longer to reduce liquid
- Mix in a roux – butter and flour cooked into a paste
- Whisk in heavy cream or evaporated milk
- Add cornstarch slurry toward the end of cooking
Avoid powdered thickeners like flour or cornstarch that can turn the broth chalky. Wait to add dairy or slurry until finishing for the best texture.
Should I knead my dumpling dough?
Kneading is recommended for thicker, denser dumplings. Kneading develops the gluten strands in the flour, creating a stronger, less sticky dough that holds together better during cooking. For light and fluffy dumplings, mix the dough gently without kneading.
What can I use instead of shortening or butter in dumplings?
If you want thick dumplings but want to avoid butter and shortening, there are a few substitutions to try:
- Extra virgin olive oil
- Bacon grease
- Chicken or duck fat
- Lard
- Vegetable or coconut oil
The fat is crucial for tender, flaky dumplings so don’t omit it entirely. Vegetable oil is the closest in texture and flavor to shortening.
Recipe and Cooking Tips for Thick Chicken and Dumplings
Use these recipe tips for irresistibly thick chicken and dumplings:
Broth:
- Simmer a whole chicken with aromatic veggies until very tender, about 2 hours
- Remove chicken and pick meat, reserving bones
- Return bones to broth and reduce by half for strong flavor
- Stir in 2 Tbsp butter-flour roux and 1 cup cream once reduced
Dumplings:
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup cold butter, cut in pieces
- 3/4 cup buttermilk
- Mix just until combined and drop by tablespoons into simmering broth
Cooking Tips:
- Let broth reduce significantly for concentrated flavor
- Cut cold butter into flour for flaky dumplings
- Use lots of broth relative to dumplings
- Simmer dumplings gently about 10 minutes
- Avoid stirring once dumplings are added
- Let dumplings cook without peeking to maintain shape
Following these guidelines for ingredients, recipe, and technique will ensure your chicken and dumplings come out perfectly thick and comforting!
How Dumpling Thickness Changes Texture and Flavor
The thickness of the dumplings has a significant impact on the overall flavor, texture, and heartiness of chicken and dumplings. Here’s how it affects the dish:
| Dumpling Type | Texture | Flavor Impact |
|---|---|---|
| Thin, flat | Soft, tender | Absorbs more broth flavor |
| Flaky and light | Pillowy, airy | Soaks up rich chicken flavor |
| Thick, dense | Firm, gummy | Blends with creamy broth |
As you can see, thinner dumplings tend to get saturated with the broth flavor. Thicker dumplings maintain their structure and absorb less liquid. Finding your perfect dumpling thickness comes down to personal preference!
Regional American Variations
Chicken and dumplings takes on different regional flairs across the American South and Midwest. Here are some of the key differences:
Southern Styles
Southern dumplings are often thick, large, and may contain buttermilk or bacon fat for flavor and tenderness. The broth is seasoned boldly with herbs like thyme and rosemary.
- Georgia – Chunky “slicks” cut into strips or shapes
- Louisiana – Giant “mellions” made from a firm dough
- Mississippi – Small spoon-dropped dumplings
Midwestern Styles
Midwestern dumplings are fluffy and light, relying on fat like lard and baking powder as leavening. Broths are simple, made with chicken or pork stock.
- Indiana – Thin, flat noodles rather than rounded dough
- Iowa – Tender, feather-light dough drops
- Illinois – Chunky rolled dumplings cut into strips
The richness of the broth and the density of the dumplings varies widely between regions. Families pass down their own secret ratios!
International Dumpling Styles
While chicken and dumplings is considered an American comfort food, dumplings themselves are popular globally. Here are some international variations:
Asian Dumplings
- Chinese – Thin wonton skins stuffed with meat or veg
- Japanese – Gyoza with crispy fried bottoms and soft tops
- Korean – Plump mandu stuffed with kimchi and pork
Asian dumplings have a thin, soft exterior wrapping filled with seasoned meat or vegetable mixtures. They are often served in broth or sauce.
European Dumplings
- Italian – Light, pillowy gnocchi flavored with cheese or herbs
- Polish – Hearty, dense pierogi filled with potato, sauerkraut, or fruit
- German – Fluffy bread dumplings called semmelknödel
European dumplings are often dense and chewy rather than light and fluffy. They may contain cheese, fruit, veggie, or meat fillings for flavor.
African Dumplings
- South African – Steamed sweet dumplings called amasi
- West African – Firm, doughy fufu made from starchy vegetables
- East African – Spiced chapati or mandazi dough balls
African dumplings utilize staple ingredients like corn, plantains, cassava, and coconut. They are often served as a starchy side dish rather than in broth.
Key Takeaways
Here are the key points to keep in mind for thick, delicious chicken and dumplings:
- Use plenty of flour, fat, and leavening in the dumpling dough
- Knead the dough very well for chewy dumplings
- Cut dumplings small so they can absorb more broth
- Simmer dumplings gently in a generous amount of broth
- Reducing and thickening the broth boosts richness
- Every region has its own unique dumpling style
With the right techniques, you can achieve your ideal thickness whether you prefer light and fluffy or thick and dense dumplings. Just don’t forget to make the broth extra tasty!