📝 About This Recipe
A soul-warming staple of the Mid-Atlantic, these 'slippery' dumplings are a far cry from the fluffy, biscuit-style versions found elsewhere. These are thin, wide, and silky-smooth noodles simmered in a rich, velvet-like chicken gravy until they achieve a tender, melt-in-your-mouth texture. This recipe honors the tradition of slow-poaching a whole bird to create a deep, golden broth that perfectly coats every ribbon of dough.
🥗 Ingredients
The Chicken and Broth
- 4-5 lbs Whole Chicken (cut into 8 pieces, skin on)
- 1 Yellow Onion (large, peeled and halved)
- 2 stalks Celery (cut into large chunks)
- 2 Carrots (peeled and halved)
- 2 Bay Leaves
- 8 cups Chicken Stock (low sodium, high quality)
- to taste Kosher Salt and Black Pepper (be generous with the pepper)
The Slippery Dumplings
- 3 cups All-Purpose Flour (plus extra for dusting)
- 1/2 teaspoon Baking Powder (provides just a hint of lift)
- 3 tablespoons Vegetable Shortening (cold)
- 3/4 cup Whole Milk (cold)
- 1 large Egg (beaten)
- 1 teaspoon Salt
Finishing Touches
- 1/4 cup Heavy Cream (optional, for extra richness)
- 2 tablespoons Fresh Parsley (finely chopped)
- 2 tablespoons Butter (unsalted)
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed stockpot, combine the chicken pieces, onion, celery, carrots, bay leaves, and chicken stock. Add enough water if necessary to ensure the chicken is fully submerged.
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2
Bring the liquid to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover partially, and simmer for 45-60 minutes until the chicken is tender and falling off the bone.
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3
While the chicken simmers, prepare the dumpling dough. In a large bowl, whisk together the flour, baking powder, and salt.
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4
Cut the cold shortening into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
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5
Make a well in the center and add the beaten egg and milk. Stir gently with a fork until a stiff dough forms. Do not overwork the dough; it should be just combined.
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6
Turn the dough onto a heavily floured surface. Knead it 4-5 times to bring it together, then roll it out with a floured rolling pin to about 1/8-inch thickness. The thinner the dough, the better the 'slip'.
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7
Using a pizza cutter or sharp knife, cut the dough into 2-inch squares or rectangles. Dust them lightly with extra flour and let them rest on the counter for 20 minutes to dry slightly.
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8
Once the chicken is cooked, remove it from the pot and set it aside on a plate to cool. Strain the broth through a fine-mesh sieve, discarding the cooked vegetables and aromatics. Return the clear broth to the pot.
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9
Shred the cooled chicken, discarding the skin and bones. Set the meat aside.
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10
Bring the broth back to a steady boil. Taste and adjust seasoning with plenty of salt and black pepper. The broth should be highly seasoned as the dumplings will absorb much of the flavor.
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11
Drop the dumplings into the boiling broth one at a time, ensuring they don't stick together. Gently push them down with a spoon as you add more.
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12
Reduce heat to medium-low, cover, and simmer the dumplings for 15-20 minutes. The flour on the dumplings will naturally thicken the broth into a silky gravy.
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13
Stir in the shredded chicken, butter, and heavy cream (if using). Simmer for another 5 minutes until the chicken is heated through and the dumplings are tender but firm.
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14
Remove from heat and stir in the fresh parsley. Let the dish sit for 5-10 minutes before serving; the sauce will continue to thicken as it cools slightly.
💡 Chef's Tips
Don't skip the resting time for the cut dough; drying them out slightly helps the dumplings maintain their shape and creates that signature 'slippery' texture. Always drop dumplings into a rolling boil to prevent them from dissolving into the broth. If your gravy is too thin, whisk a tablespoon of flour with a little cold water and stir it in during the last 5 minutes. Use a whole chicken rather than just breasts; the bones and dark meat provide the gelatinous body essential for an authentic slippery dumpling broth. Be generous with the black pepper—it provides a vital counterpoint to the rich, creamy dough.
🍽️ Serving Suggestions
Serve in wide, shallow bowls to allow the gravy to pool beautifully. A side of buttery sweet corn or braised green beans adds a fresh crunch to the meal. Pickled beets or a sharp cucumber salad offer a bright acidity that cuts through the richness. A crisp, dry white wine like a Chenin Blanc or a cold glass of sweet iced tea pairs perfectly. Warm crusty bread is great, though some purists say the dumplings are all the starch you need!