Recipe: Bacon and Dumplings

bacon and dumplings

Now that I have your attention…. This is my all time favorite dumpling recipe.  It’s a two-pot meal (really a pot and a medium bowl meal) and it’s hearty and flavorful and is so much better than your average chicken and dumpling dish.  We paired it with our favorite corn bread recipe and it was just about as good as it gets.  I mean, bacon and dumplings.  What more could you want?

Bacon and Dumplings
Serves 4
Take chicken and dumplings up a notch! So much flavor, you'll never go back to your old recipe again.
Write a review
Print
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 8 pieces bacon, uncooked and diced
  2. 2 onions, diced
  3. 4 large carrots, sliced into sticks
  4. 3 sticks celery, diced
  5. 3 cloves garlic, grated
  6. 4 tablespoons butter
  7. 4 tablespoons flour
  8. 4 cups chicken broth
  9. 1/4 teaspoon dill
  10. 1/4 teaspoon thyme
  11. 1/4 teaspoon poultry seasoning
  12. 1 dried bay leaf
  13. salt and pepper
For dumpling dough
  1. 2 cups flour
  2. 4 teaspoons baking powder
  3. 2 teaspoons sugar
  4. 1 teaspoon salt
  5. 2 tablespoons butter
  6. 1 cup milk
  7. 2 tablespoons dried parsley or oregano
possible additional ingredients
  1. 2 tablespoons corn starch
  2. 1/4 cup cold water
Instructions
  1. Prepare the dumpling dough first so that it is ready to go.
For dumpling dough
  1. Combine all dry ingredients in a medium bowl.
  2. Cut/grate in the butter, then mix in with fingers until crumbly.
  3. Add milk to wet the dry ingredients and mix until just combined. Do not over mix!
For gravy
  1. In a large pot, saute diced bacon, onion and garlic until onion is translucent.
  2. Add the butter and melt in, then add the flour to make a rue. Stir for about 2 minutes.
  3. Add the chicken broth and stir until thickened into a gravy. *SEE NOTE
  4. Add bay leaf, thyme, dill and poultry seasoning.
  5. Add the celery and carrot and stir to mix in.
  6. Bring to a boil and immediately start spooning in the dumplings (your desired size) over the boiling gravy. With two spoons, spoon in one dumpling at a time on top of the gravy mixture by wetting the spoons in the gravy pot before scooping the dough. This prevents the dough from sticking to the spoons.
  7. Cover and turn to low and simmer for 15 minutes. Remove bay leaf and serve!
Notes
  1. If you are having a hard time getting the gravy to a thickness you like, dissolve 2 tablespoons cornstarch in 1/4 cup cold water and stir into gravy. Keep stirring until it thickens.
Hopes and Dreams http://cherishinghopesanddreams.com/

Leave a Reply