I have made chicken and dumplings before but tried this recipe. It was good, but never thickened up, I had to reverse engineer a roux and add it at the end....and I made the ' southern' dumplings and I felt they were a bit tough
I’m from WV so since I’m just a tad south of the Mason Dixon line, we’re considered Southerners rather than Northerners. Anyway, I’ve made my dumplings just like this recipe calls for except I add an egg. But I do like the square, thicker dumpling versus the thin, longer dumplings. So I guess it’s up to personal preference.
I have been cooking deep south style chicken and dumplins for over 60 years with the same recipe. The published one in this article is
fine and correct, as are the cooking times. There is one small suggestion used in the South by rural cooks in East Texas, Louisiana, Mississippi, and Alabama that I can verify through family recipes for almost 200 years. Here it is: old time southerners like strip dumplins. We roll them out very thin to about 1/8 th inch thick, and cut the strips 1 inch or a little more in width, and length is cook's choice. Around 6 inches is common. This thin strip produces a dumplin that is cooked all the way through. When we feel like being disrespectful, we call the "other" kind of dumplins "soggy biscuits." Try it, though, and I think you will like it that way.