Grandma Kay’s Chicken & Dumplings

My fabulous friend from Seattle, @KathOMeara (this makes the Grunge head in me incredibly giddy – I know a real live person from Seattle!!!!) is starting to share some recipes with us! Looking forward to trying out her family recipes!


A couple weeks ago I promised to share some of my gran’s recipes. She had 8 kids, a husband and a mother to feed on one salary so she had to make her money go as far as possible. She also really enjoyed cooking and liked making things that were tasty as a sign of love. She grew up in Midwestern USA so I guess you could characterize most of her cooking as typical 1950′s American heartland cooking. Enjoy!

*Grandma Kay’s Chicken & Dumplings*

You’ll need: (For chicken soup) 3-4lb stewing hen; 2-3 celery stalks; 2-3 carrots; 1/2 onion; 1/4 cup barley; salt & pepper to taste. (For dumplings) 1&1/2 cups all purpose flour; 1/2 cup yellow cornmeal; 1 tablespoon baking powder; 1 tablespoon dried dill; 1 cup plus 3 tablespoons half & half (half whole milk, half cream); 1 teaspoon salt

Chop veggies coarsely and put in a large pot with the whole chicken & barley, covering with water. Boil, then simmer until the meat is very tender. Let cool; remove meat from bones and put back into pot with veggies & barley. Let sit on low heat and add dumplings (which can be made while chicken is cooking, as below).

For dumplings: Into one bowl mix flour, cornmeal, baking powder, salt & dill. Stir in half & half until mixture has a thick dough consistency. Using a wooden spoon (or soup spoon), scoop out 10-12 dumplings from dough mixture and add to pot over chicken soup.

Once dumplings are added, simmer for about 10/15 minutes (covered), until a knife stuck into a dumpling comes out clean. Add salt & pepper to taste.



One thought on “Grandma Kay’s Chicken & Dumplings

  1. Hey gastro-peops!

    Here’s another recipe from Grandma Kay. I loved this recipe so much when I was little that I always asked her to make it for my birthday.

    Crab Casserole

    2lbs crab meat
    3 cups cracker crumbs
    1 1/2 cups chopped celery
    1/2 cup chopped parsley
    2 tablespoons green pepper
    2 tablespoons dried mustard
    1 cup butter or margarine
    1 cup heavy cream

    Mix together all ingredients in a greased casserole dish, dotting with butter. Bake for 40 minutes at 180c/160c (fan).

    Notes: You don’t have to get fresh crab meat – I used tinned crab meat like I use tinned tuna. If you buy at Asian shops, you’ll notice the savings yet the quality is very good. Also, today I substituted jalepeños for green peppers which turned out really nicely and gave it a spicy edge.


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