Ever thought about why chicken and dumplings is so loved in America? Is it just the comfort it brings, or is there more to it? Exploring the name “chicken and dumplings” reveals a rich history that connects people across the country.
This dish has become a classic, loved by many. It’s more than just food; it’s a story of tradition and culture. Let’s uncover the reasons behind its enduring popularity.
In many parts of the world, chicken and dumplings is a hearty and comforting dish that makes people think of home and family. If you ask different people in different places, they will give you a different name for this dish. Let’s look into the history of chicken and dumplings and the different names it has had over the years.
A Brief History of Chicken and Dumplings
While its exact origins are unclear, chicken and dumplings likely emerged in the American South during the 19th century. It was considered an economical, filling meal that made good use of leftover chicken. The dish gained popularity during the Great Depression and World War II eras when resources were scarce. Chicken and dumplings could stretch ingredients and provide nourishment for entire families.
As time went on, the dish reached places other than the South and became a beloved favorite in the Midwest and some parts of the Northeast. Immigrant groups brought their own cultural flavors and techniques. Chicken and dumplings are still a hearty and comforting meal that many people enjoy at church potlucks and family gatherings on cold nights.
Regional Variations Lead to Diverse Names
Where you live, chicken and dumplings is known by different names. Some of the most common names for this classic in different parts of the world are:
Southern and Midwestern United States
- Chicken and dumplings
- Chicken and pastry
- Chicken stew with dumplings
In these regions, chicken and dumplings features small, soft dumplings simmered in a thick, creamy chicken gravy along with vegetables like carrots and celery.
New England
- Chicken stew with biscuits
- Chicken pot pie stew
New England-style chicken and dumplings often contain flatter, biscuit-like dumplings baked separately from the chicken stew.
Pennsylvania Dutch Country
- Pennsylvania Dutch chicken pot pie
- Chicken bot boi
Here, potato dough dumplings are cut into large, flat noodles and cooked directly in the chicken broth along with potatoes and herbs like saffron.
Asia
- Chinese chicken wontons or dumplings
- Japanese chicken gyoza
- Vietnamese phở gà
Asian cuisines have their own stuffed dumpling and noodle soup dishes that resemble chicken and dumplings.
Europe
- British chicken and dumpling stew
- Lithuanian chicken kaldūnai
- German hühnerpotthast
Different types of chicken and dumplings in Europe use different ingredients, such as bread dumplings or spätzle noodles cooked in broth.
Other Names for Chicken and Dumplings
Beyond regional dialect, chicken and dumplings goes by several other colloquial names:
- Chicken and dough boys
- Chicken floats
- Slick dumplings
- Chicken and ripples
- Chicken and knuckles
- Chicken slickers
These folksy names highlight the soft, pillowy dumplings that are the hallmark of classic chicken and dumplings
Preparation Styles Vary Too
Not only does this dish have many names, but recipes and cooking methods also vary significantly. Some key differences include:
-
Dumpling dough – Flour, egg, baking powder, milk or buttermilk are common, but proportions vary. Some use biscuit dough.
-
Dumpling style – Small balls, flat discs, noodle strips, spätzle, etc.
-
Cooking method – Simmering in stew, boiling then adding to stew, baking separately.
-
Thickness – From thin broth to ultra-thick casserole consistency.
-
Flavors – Saffron, garlic, herbs and other seasonings used.
So while the name changes, the basic concept of chicken simmered in a flavorful broth with doughy dumplings remains constant. This versatility helps explain why chicken and dumplings remains a cherished comfort food today.
By Any Name, Comfort in a Bowl
Whether you call it chicken and dumplings, chicken and ripples, or Pennsylvania Dutch pot pie, this hearty dish warms the belly and the soul. Part of chicken and dumplings’ enduring popularity is that it’s highly customizable. Cooks can adjust ingredients and techniques to suit personal tastes and regional styles.
So gather your dough, chicken, vegetables and secret seasoning. Simmer up a pot full of chicken and dumplings and enjoy a mouthful of nostalgia. No matter what you call it, this comfort classic never disappoints. Dig in and savor a flavorful bite of home.
:max_bytes(150000):strip_icc()/jamaican-jerk-chicken-FT-RECIPE0918-eabbd55da31f4fa9b74367ef47464351.jpg)
The Origin and History of Chicken and Dumplings
The dish of chicken and dumplings has deep roots in Southern U. S. cooking. It was also influenced by French Canadian cuisine during the Great Depression. But, recipes for this dish existed long before that time.
Mary Randolph’s The Virginia Housewife (1836) had a recipe for “meat dumplins. ” It used suet and was boiled with meat inside. Lettice Bryan’s The Kentucky Housewife (1839) also had different dumpling recipes, like “Light Dumplings” and “Suet Dumplings. ”.
Chicken and dumplings have changed over time to fit local tastes and what was available. In Eastern North Carolina, it was known as “chicken and pastry” by the early 1900s. The state also had different types of dumplings, like “slicks” and cornmeal cakes.
By the 1890s, chicken and dumplings were enjoyed across the U. S. Each region had its own twist, showing how adaptable the dish is.
Economic factors also shaped chicken and dumplings. Before World War II, chicken was seen as a sign of wealth. In 1928, chicken was more expensive than other meats. It wasn’t until the 1960s that chicken became more affordable, thanks to the industry changing its focus.
The dish usually has chicken, broth, and fluffy biscuit dough dumplings. Some recipes add baking powder, fresh herbs, or use different chicken parts. It was so fancy that Bramlett’s Famous English Kitchen and Ladies Café served “Stewed Chicken with Dumplings” in 1883.
The story of chicken and dumplings is one of cultural mix and economical cooking. This beloved dish has stood the test of time, adapting and winning the hearts of many Americans. From simple beginnings with cornmeal dumplings and turnip greens to Bramlett’s rich stews, chicken and dumplings are a cherished part of American food.
Easy Chicken and Dumplings!
FAQ
What is another name for chicken and dumplings?
Chicken and dumplingsAlternative namesChicken and pastry, chicken and sliders, chicken and slicksPlace of originUnited States, QuebecRegion or stateSouthern and Midwestern United StatesMain ingredientsFlour, shortening, water or milk or stock; chicken.
What do they call chicken and dumplings in the south?
Chicken and dumplings is a popular comfort food dish in the Southern and Midwestern United States. Its origins trace back to the Great Depression and possibly even earlier, with French Canadian roots. The dish has numerous regional variants, including Pennsylvania Dutch “bott boi” and Southern “chicken and pastry. ”.
What is the proper name for dumplings?
Dumplings, AKA Potstickers Originating in China, the dumpling, more commonly called the potsticker, is made of wheat flour dough wrapper filled with meat and/or vegetables. This common side dish is cooked many different ways. Dumplings are most commonly steamed, pan fried, deep fried, or boiled.
What cuisine is chicken and dumplings?
Chicken and Dumplings is a rich chicken soup with a hot biscuit on top. It is often associated with Southern American cooking. This easy and economical dish is delicious and a bit magical. For you see, the soup is necessary, but the supporting cast, the dumpling (or biscuit), is the star.