Finally, I drop the dumplings into the simmering broth one at a time so they don’t clump together. I reduce the heat to medium-low, cover the pot, and let them cook for about 15 minutes. I check one by cutting it open; if it’s cooked through and no longer doughy, it’s ready. The broth thickens even more as the dumplings cook, and everything melds into the perfect creamy, hearty consistency that I crave in cold weather or whenever I need a comforting meal.
Pro Tips for Best Results
One thing I learned after experimenting with this recipe several different ways is that the dumplings cook best when the broth stays at a gentle simmer—not too hot, not too cold. If you crank up the heat, the dumplings can break apart, and the cream might curdle. A steady, moderate heat keeps everything tender and silky. Another helpful trick is to make sure your butter is actually cold when you add it to the dumpling dough. I even pop mine in the freezer for a few minutes if the kitchen is warm.
I’ve also tried mixing all the dumpling ingredients in a stand mixer, but trust me, doing it by hand yields a much better texture. The mixer tends to overwork the dough, which makes the dumplings dense instead of tender. If you’ve never rolled dumplings before, don’t stress—your first batch doesn’t need to look perfect. Their rustic shape gives the dish charm, and they’ll taste amazing regardless. Just make sure to keep your rolling surface floured so nothing sticks.
Another tip I swear by is tasting the broth before you add the dumplings. Once the dumplings are in the pot, it becomes harder to adjust the seasoning without risking breaking them apart. Make your final salt and pepper adjustments right before the dumplings go in. And lastly, don’t rush the simmering process. I know it’s tempting to turn up the heat when you’re hungry, but low and slow really does produce the best results here.
I also recommend shredding the rotisserie chicken while it’s still warm. Cold chicken is harder to pull apart and tends to clump. Warm chicken practically falls off the bone, and you get beautiful shreds that look and taste great in the dish. If your rotisserie chicken came with juices at the bottom of the container, pour them into the pot for extra flavor—that’s one of my favorite “chef’s secrets.”
Common Mistakes to Avoid
The biggest mistake I made the first time was rolling the dumplings too thick. They puff up slightly as they cook, and if they’re too thick to begin with, you’ll end up with chewy, undercooked centers. Rolling them thin really makes a difference in achieving that tender, melt-in-your-mouth texture. Don’t be afraid to dust with flour and keep rolling until you’ve got a uniform thinness.
Another common mistake is overworking the dumpling dough. I used to knead mine like I was making bread, and the dumplings came out tough every time. Now I know better—just a few gentle kneads are enough to bring the dough together. Any more, and you lose the softness we all love about homemade dumplings. Keep your touch light, and you’ll be rewarded with tender results.(See the next page below to continue…)