Wife and kids have requested Chicken & Dumplings for dinner tonight. This request always come with the great dumpling debate. We're split 50/50 with me and kid #2 preferring rolled and mrs fido and kid #1 wanting drop.

Last time I made Spaetzel separately and poured the chicken stew over it. That was the best IMO, but also twice the work and hella mess. Rolled is a bit more work, however still keeps it to one pot and the reward is better texture and consistency. Drop is the least work but leads to uneven dumplings that turn into mush especially when left over.

Where do you fine people stand?

Doughy noodles is where it's at

ROLLED!!

Mathguy64 said:

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Dropped. It's chicken and dumplings not chicken and noodles.

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I like them both, but when it comes to rolled, if they look like noodles, you're doing it wrong. If they're gooey or terrible sticky, you're doing it wrong.

What I prefer and what I get aren't the same thing. My wife used to make 'em from scratch (dropped) back in the day. But for as long as I can remember she's been using flour tortillas for the dumplings.

Dropped.

I've only made them dropped.

B-1 83 said:

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How much did you get in the divorce?

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You have to pick your battles and that's not a hill I want to die on.

Rolled for me since that is what I grew up on. Dropped ok, but I prefer the texture when rolled out.

Yeah lightly rolled

Rolled.

Growing up I had one grandmother make rolled, and the other made Dropped.

I still prefer Rolled dumplings.

Rolled. And I cut mine into parallelograms

Now for the better question: milk or no milk in the broth? For me no milk.

Mathguy64 said:

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Dropped. It's chicken and dumplings not chicken and noodles.

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A proper rolled dumpling is nothing like a noodle. A rolled dumpling when cooked is around 1/4" thick and much wider.

javajaws said:

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Now for the better question: milk or no milk in the broth? For me no milk.

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I have never heard of milk in C&D. Sounds awful.

Made them last night.

Homemade dropped dumplings and they were world class. I was preparing them and thinking if someone can't make this, they are idiots..

2 whole chicken breasts put in stock pot submerge in water.
Onion, garlic, carrots, celery, big scoop of better than bouillon, Italian seasoning.
Boil with lid turn off let sit to cool

Take chicken out shred
Strain broth and put back in pot, start to boil. Only broth dump all the veggies, as getting warm taste for reseasoning. My C&Ds have no veggies when eaten.

Season with salt, slap yo mamma or old bay. Drop shredded chicken in.

Make dumplings I used some biscuit mix from a local shop I got for Christmas…season fry mix with salt and Italian seasoning. You can use bisquick or a simple biscuit recipe..my mom taught me to use canned biscuits…I changed that.

Bring soup to rolling boil drop a spoon scoop bite size+ into broth. Crowd the pot…do not stir. Put lid on. Cook for 15mins. Open lid stir. Enjoy. Best C&D you will eat.

Enjoy. Simple. Cost affordable and world class taste..

My wife has a simple weeknight version, that gets C&D on the table in no time. Yes its a total cheat. No, I am not ashamed. Its just great after we come home or have had a long day and we dont want to really cook but eating out is just not in the cards.and we have a hungry 4 year old clamoring for dinner.


1 can of Cream of Chicken soup
1 can of cream of celery soup
1 carton chicken stock + more (or water) if we want soupier
1 bay leaf
1 or 2 packages of picked roasted chicken (or whole roasted chicken that we have picked)
3-4 small canisters of biscuit dough (each round cut into 1/4s and lightly pressed)
S&P to taste.

Combine first 4 ingredients in pot and bring to simmer. Add chicken. bring back to simmer and add biscuit dough. cover and simmer until done.

Dairy Queen ftw!