Fluffy Chicken Dumplings (Print Version)
# Ingredients:
01 -
1/3 cup plain flour.
02 -
1 teaspoon kosher salt.
03 -
2 celery stalks, diced.
04 -
1 yellow onion, finely chopped.
05 -
Two large carrots, chopped.
06 -
2 tablespoons extra-virgin olive oil.
07 -
1/4 teaspoon crushed rosemary.
08 -
A clove of garlic, minced.
09 -
4 teaspoons chicken stock paste.
10 -
1/4 teaspoon dried sage leaves.
11 -
1/4 teaspoon ground thyme.
12 -
6 cups of low-sodium chicken stock.
13 -
5 tablespoons butter, unsalted.
14 -
1/2 teaspoon ground black pepper.
15 -
1-and-a-half pounds chicken, breast or thigh meat.
16 -
12 oz canned evaporated milk.
17 -
1/2 cup frozen green peas.
18 -
Dumpling ingredients: 1 tablespoon baking powder.
19 -
1/4 teaspoon salt for dumplings.
20 -
2 tablespoons butter, melted.
21 -
3/4 cup whole milk.
22 -
1/4 cup sour cream.
23 -
1 2/3 cups regular flour.
# Instructions:
01 -
First, heat the oil in your pot, then cook onions, carrots, and celery till softened—about 3 minutes. Add minced garlic and let it cook for a few seconds. Stir in flour with softened butter.
02 -
Pour in chicken stock gradually. Mix in bouillon, thyme, rosemary, sage, salt, and pepper. Add chicken pieces and let it gently boil for 10 minutes.
03 -
Combine sour cream, melted butter, milk, flour, baking powder, and a little salt until it's just blended and dough forms.
04 -
Using small scoops of the dough, drop them into the warm broth. Put on a lid and keep it covered as they steam for 12-15 minutes.
05 -
Add in cooked chicken pieces, evaporated milk, and frozen peas. Taste and adjust the seasoning before serving.
# Notes:
01 -
Rotisserie chicken works well too.
02 -
Make in a wide pot to fit dumplings better.
03 -
You can cook it in a slow cooker.