📝 About This Recipe
A true cornerstone of mountain soul food, these rolled 'slick' dumplings are a far cry from the fluffy biscuit-style versions found elsewhere. This recipe features a rich, golden hen-based broth and dense, chewy noodles that thicken the pot into a velvet-like gravy. It is a humble, warming masterpiece that tastes like a Sunday afternoon in the Blue Ridge Mountains.
🥗 Ingredients
The Chicken and Broth
- 4-5 pounds Whole Chicken (cut into pieces, or use a whole hen for deeper flavor)
- 1 large Yellow Onion (quartered)
- 2 stalks Celery (roughly chopped)
- 2 medium Carrots (peeled and halved)
- 1 teaspoon Black Peppercorns (whole)
- 2 teaspoons Salt (plus more to taste)
- 3 quarts Water (enough to cover the chicken completely)
The Rolled Dumplings
- 3 cups All-Purpose Flour (plus extra for dusting the work surface)
- 1/2 teaspoon Baking Powder (just enough for a slight lift)
- 1 teaspoon Salt (fine sea salt)
- 3 tablespoons Vegetable Shortening or Lard (cold)
- 1 cup Buttermilk (cold; can substitute whole milk)
Finishing Touches
- 1/4 cup Heavy Cream (optional, for extra richness)
- 1 teaspoon Black Pepper (freshly cracked)
- 2 tablespoons Fresh Parsley (finely chopped for garnish)
👨🍳 Instructions
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1
In a large stockpot or Dutch oven, place the chicken pieces, onion, celery, carrots, peppercorns, and 2 teaspoons of salt. Cover with the water.
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2
Bring to a boil over high heat, then immediately reduce to a low simmer. Cover and cook for 60-75 minutes until the chicken is 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 shortening or lard into the flour using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
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5
Make a well in the center and pour in the buttermilk. Stir gently with a fork until a shaggy dough forms. Do not overwork it.
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6
Turn the dough out onto a heavily floured surface. Knead it 4-5 times just until it holds together. Let the dough rest for 10 minutes.
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7
Using a floured rolling pin, roll the dough out very thin—about 1/8 inch thick. The dough should be almost translucent. Generously dust the top with more flour.
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8
Using a pizza cutter or a sharp knife, cut the dough into 1-inch wide strips, then cut across to make rectangles about 2-3 inches long.
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9
Once the chicken is done, remove it from the pot to a cutting board. Strain the broth through a fine-mesh sieve, discarding the solids. Return the clear broth to the pot.
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10
Shred the chicken into bite-sized pieces, discarding the skin and bones. Set the meat aside.
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11
Bring the broth back to a gentle boil. Drop the dumplings in one at a time, shaking off excess flour but keeping enough to help thicken the broth.
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12
Once all dumplings are in, reduce heat to low. Cover and simmer for 15-20 minutes. Avoid stirring too much; instead, gently push the dumplings down with a wooden spoon.
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13
Stir the shredded chicken and heavy cream (if using) back into the pot. Season generously with freshly cracked black pepper.
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14
Simmer for another 5 minutes uncovered until the broth has thickened to a gravy-like consistency. Taste and add salt if needed.
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15
Ladle into wide bowls and garnish with fresh parsley. Serve steaming hot.
💡 Chef's Tips
The secret to 'slick' dumplings is rolling them thin and letting them rest; this ensures they are chewy rather than doughy. Do not over-knead the dough or your dumplings will become tough and rubbery. If your broth isn't thick enough after cooking the dumplings, whisk a tablespoon of flour with a little cold water and stir it in. Using a whole 'stewing hen' provides the most authentic Appalachian flavor, though a standard fryer chicken works perfectly well. Always salt your broth generously; the dumplings will absorb a lot of the salt as they cook.
🍽️ Serving Suggestions
Serve with a side of iron-skillet cornbread for dipping into the gravy. A side of slow-cooked green beans with bacon balances the richness of the dish. Pair with a crisp glass of sweet iced tea or a dry hard cider. For dessert, a warm blackberry cobbler completes the traditional mountain meal.