Finally broke down and bought a Ninja and used it for the first time yesterday to make dumplin dough for a pot of chicken and dumplins' to eat during the upcoming cold spell. I don't know why we waited so long to get one. It took all of 10 minutes. Whose got one and what brand? Also what do you put in your C&D? Anything other than chicken and dumplins and broth? I add carrots, celery, onions, maybe some mushrooms or kernel corn

Rattler12 said:

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Finally broke down and bought a Ninja and used it for the first time yesterday to make dumplin dough for a pot of chicken and dumplins' to eat during the upcoming cold spell. I don't know why we waited so long to get one. It took all of 10 minutes. Whose got one and what brand? Also what do you put in your C&D? Anything other than chicken and dumplins and broth? Then I add carrots, celery, onions, maybe some mushrooms or kernel corn

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And you put beans in your chili, admit it! LOL!

I've never had chicken & dumplings with anything other than broth, chicken and dumplings. I wouldn't even think of asking for veggies to be added (my wife makes them in our household, I've never attempted).

We have 2 Cuisinart food processors, a small "Mini-Prep" version and a 9 cup model. They are really handy when you need that kind of tool.

Yeah veggies are bad! /s

In all seriousness, I use my ninja food processor for pizza dough. It came with a dough blade. Comes together in seconds with all the gluten development needed.

Rattler12 said:

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Finally broke down and bought a Ninja and used it for the first time yesterday to make dumplin dough for a pot of chicken and dumplins' to eat during the upcoming cold spell. I don't know why we waited so long to get one. It took all of 10 minutes. Whose got one and what brand? Also what do you put in your C&D? Anything other than chicken and dumplins and broth? I add carrots, celery, onions, maybe some mushrooms or kernel corn

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https://texags.com/forums/67/topics/3350804/2#discussion



Here's my recipe from this thread cleaned up by CHATGPT

Homemade Chicken and Dumplings

Ingredients

For the Stock:
1 rotisserie chicken carcass
2 chicken feet (optional, for added richness)
1 onion, chopped
2 celery stalks, chopped
2 carrots, chopped
2-3 bay leaves
1 teaspoon whole peppercorns
6 cups water (plus more as needed)

For the Soup Base:
1 medium onion, diced
2 carrots, diced
2 celery stalks, diced
2 tablespoons olive oil
2 tablespoons butter
1/4 cup all-purpose flour
6 cups homemade chicken stock
1/2 cup sherry (optional)
1 teaspoon dried thyme
Salt and pepper, to taste

For the Dumplings:
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
4 tablespoons cold butter, sliced
4 tablespoons shortening, lard, schmaltz, or duck fat
Cold buttermilk - As needed, about 1/4-1/2 cup
Optional: 1 teaspoon poultry seasoning, 2 tablespoons chopped fresh parsley, and ground black pepper (for herbed dumplings)

To Finish:
Shredded meat from the rotisserie chicken
2-3 tablespoons chopped fresh parsley
Instructions

1. Make the Stock:
1. Remove the meat from the rotisserie chicken and set aside for later.
2. Add the chicken carcass and chicken feet (if using) to a large stock pot.
3. Add the chopped onion, celery, and carrots along with bay leaves and peppercorns.
4. Pour in 6 cups of water and mark the waterline. Add more water to fully submerge the ingredients.
5. Bring to a simmer over medium heat and cook for 1-4 hours, adding water as needed to maintain the liquid level. Reduce until the stock measures approximately 6 cups.
6. Strain the stock to remove solids and set aside.

2. Prepare the Soup Base:
1. In a large pot, heat the olive oil and butter over medium-low heat.
2. Add the diced onion, carrots, and celery. Saut until softened, about 5-7 minutes.
3. Sprinkle in the flour and stir for 1 minute to create a light roux.
4. Gradually whisk in the chicken stock, one cup at a time, stirring to combine.
5. Bring the mixture to a gentle simmer. If desired, stir in the sherry for added depth of flavor.
6. Season with thyme, salt, and pepper to taste.

3. Make the Dumplings:
1. In a food processor, combine the flour, baking powder, and salt. Add the cold butter and shortening, pulsing until the mixture resembles sand with small pebbles.
2. Add the buttermilk and pulse until the dough just comes together and is slightly sticky.
3. Transfer the dough to a well-floured surface and roll out to 1/4-inch thickness.
4. Use a pizza cutter or knife to cut the dough into 1-1.5-inch squares.

4. Assemble the Soup:
1. Gradually add the dumplings to the simmering soup, stirring gently to prevent sticking.
2. Use your judgment to add the right amount of dumplings, keeping in mind the soup will thicken as the dumplings cook.
3. Simmer for 6-8 minutes until the dumplings are cooked through.
4. Stir in the shredded chicken and chopped parsley.

5. Serve:
Ladle the soup into bowls and serve warm. Enjoy the comforting flavors of homemade chicken and dumplings!

Col. Steve Austin said:

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Rattler12 said:

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Finally broke down and bought a Ninja and used it for the first time yesterday to make dumplin dough for a pot of chicken and dumplins' to eat during the upcoming cold spell. I don't know why we waited so long to get one. It took all of 10 minutes. Whose got one and what brand? Also what do you put in your C&D? Anything other than chicken and dumplins and broth? Then I add carrots, celery, onions, maybe some mushrooms or kernel corn

---

And you put beans in your chili, admit it! LOL!

I've never had chicken & dumplings with anything other than broth, chicken and dumplings. I wouldn't even think of asking for veggies to be added (my wife makes them in our household, I've never attempted).

We have 2 Cuisinart food processors, a small "Mini-Prep" version and a 9 cup model. They are really handy when you need that kind of tool.

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Actually I put chili in my beans ........