I need a dumpling recipe that can be reheated without turning the dumplings to mush.

[Arkansas Granny]

When I make chicken and dumplings, they turn out light and fluffy, the way I like them. However, when I try to reheat them they just dissolve and I wind up with chicken stew. It still tastes fine, but I'd like the dumplings to keep their shape and texture. Does anyone have a dumpling recipe or technique that holds up during reheating?

[Lionessa]

1. What I do is...

Only cook the quantity of dumplings I will need for that meal. Then I store the leftover dumpling mix in one container and the soup/stew in a different one. The dumpling mix has never gone bad before I've used it up, up to 2 weeks. I don't know past that.

[Ruby Reason]

2. I basically do the same thing. Only make enough for one meal.

I haven't tried saving the dumpling mix, but generally I just make a new batch as needed. Generally dumplings don't take that long to throw together and anything with dumplings usually only has a life span of two meals in our household.

[Arkansas Granny]

5. That's a good suggestion. If I was making them for myself, that is what I'd do also.

However, I'm making them for a person who has been very ill so I'd like to be able to make something that she could just heat and eat. She was telling someone the other day how much she would like some chicken and dumplings, but the only kind available to her is out of a can (ugh!).

[Viva_La_Revolution]

8. Try this Granny..

This works for several hours, what I do for Gran if she's not up for dinner or one of the boys is late...
as soon as the dumplings are done, remove from stew with a slotted spoon so all the juices run off. then stick them in the fridge in single layer and spread out a little. zap them in the microwave just until warm (alone) then pour hot stew over them. 12 hours was a little long, they got a bit gluey, but still edible and fluffy in the center

[Viva_La_Revolution]

3. I don't think such a thing exists

Southern Dumplings would stand up better, I guess, but they aren't fluffy to begin with.
http://eatathomecooks.com/2009/07/homemade-chicken-and-dumplings-its-easy-really.html

[Arkansas Granny]

6. That might be the way to go. Those may be the dumplings that she is used to.

Even if they weren't light and fluffy, they would still be better than what comes in a can.

[Lucinda]

9. My grandmother made rolled dumplings...they do reheat well and are delicious.

I never had the fluffy kind until I started making my own.

[japple]

13. That's the kind I like, Lucinda. They're called "slick dumplings."

You make the dough with flour, stock, and salt, then roll them out and cut into strips--kind of like thick noodles. Then simmer them in chicken stock, together with the stewed chicken. They are great served as leftovers.

[Warpy]

4. The only dumplings I ever made came from the recipe on a Bisquick box

when I was first learning how to cook, although I did put in some herbs to make them taste like something besides prefab biscuit dough. They sat on top of the soup or stew instead of being incorporated and they reheated that way, too.

They were more hearty than light and fluffy, though, so that might be part of the secret. They would have been steamed biscuits without the herbs.

[Arkansas Granny]

7. LOL. Those are the first ones I ever made, too.

Bisquick was a real lifesaver when I was learning to cook. I still keep some on hand to use when I want something quick.

[HopeHoops]

10. An easy thing to try is taking them our before storing them.

Put them in a different container from the soup. Reheat the soup, serve it, and then add the dumplings. The soup will reheat them quite well.

[Arkansas Granny]

11. That's a similar idea to what V_L_R suggested. It makes sense and is

probably what I'll do.

[MagickMuffin]

12. Growing up we used canned biscuits

I like them that way, so now since I don't buy biscuits I just make a batch of biscuits. Of course I don't eat chicken but I have made Soy "chicken" and Dumplings and it was delightful.

Yum, now you've gone and done it, I'm wanting a pot of C&D especially since it's overcast here in TX.

[oneshooter]

14. Mom and Gran used german style egg dumplings.

10 eggs
4 cups flour
4tbs baking soda
1/4 cup water

Mix all together, dough will be very thick.
Bring stock to a rolling boil and drop dough by tablespoon into stock, say 8-10 total.
Cover and allow to cook for 12 min. DO NOT LOOK. These are also known as "no peek"dumplings
After timer has gone off remove dumplings and put into a bowl.
When all dough is cooked put what dumplings you need into stock, and freeze the rest!

Oneshooter

[Arkansas Granny]

15. That's certainly interesting. I might have to give that a try sometime.

[grasswire]

16. My aunt Dorothy used a rack over the stew for her dumplings

They were Bisquick, and they were like clouds. I really loved them.

Tell us what you decide to do. This stuff is important! :-O