Heritage Chicken & Hand-Rolled Dumplings

This is the kind of recipe that lives more in memory than on paper. Passed down through generations, it’s made with patience, instinct, and a lot of love. The broth is rich from real chicken and butter, and the dumplings are rolled thin by hand, soaking up every bit of flavor as they cook. It takes time and a little effort, but the reward is a pot that never has leftovers and a meal that brings everyone to the table without being asked twice. This is true old-school comfort food, meant to be shared—and guarded carefully until everyone has their bowl.

Ingredients (2–3 servings)

For the chicken and broth

• 1 whole chicken (about 2–2.5 lb) or 2 bone-in, skin-on chicken breasts

• 4 tablespoons unsalted butter

• 1 tablespoon chicken bouillon or paste

• Water, enough to cover the chicken

For the dumplings

• 4 tablespoons butter, melted

• 2 large eggs

• 1/4 cup milk

• 2 1/2 to 3 cups all-purpose flour

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

• A pinch of turmeric or 1 drop yellow food coloring (optional, for color)

Instructions
Place the chicken in a large pot or Dutch oven and cover completely with water. Add the butter and bouillon. Bring to a gentle boil, then reduce to a steady simmer. Cook until the chicken is very tender and easily pulls from the bone, about 45–60 minutes depending on the cut.

Remove the chicken from the pot and set aside to cool. Do not discard the broth. Once cool enough to handle, remove skin and bones and shred or chop the meat into bite-size pieces. Set aside while you prepare the dumplings.

In a bowl, whisk together the melted butter and eggs. Stir in the milk, salt, and pepper. Gradually mix in about 1 1/2 cups of flour until you have a sticky dough. Add the turmeric or food coloring if using.

Lightly flour a clean work surface. Spoon a portion of the dough onto the flour and gently work in more flour until the dough is no longer sticky and can be rolled out thin. Roll the dough very thin, then cut into strips or small pieces using a knife or pizza cutter.

Bring the broth back to a rolling boil. Carefully drop the dumplings into the boiling liquid, stirring gently to prevent sticking. Lower the heat slightly and continue adding dumplings in small batches, allowing them to cook before adding more.

Once all dumplings are in the pot, return the shredded chicken to the broth. Stir gently, remove from heat, cover, and let rest for about 10 minutes before serving. The dumplings will finish cooking and absorb even more flavor during this time.

Notes or Tips

• The dough should feel soft and slightly elastic—don’t overwork it.

• Always add dumplings to actively boiling broth to prevent them from sinking and sticking.

• This dish thickens as it rests, so patience pays off.

• If your family shows up when they hear this is cooking, consider hiding a bowl for yourself first.