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Hearty Homemade Chicken and Dumplins

Source of Recipe

From "Love Welcome Serve" by Amy Nelson Hannon


Recipe Introduction

"This classic chicken and dumplins recipe is as rich and warm and filling as it gets. I'm not teasing you — my family 'Mmmms' the whole time they eat a bowl of this goodness. I love making it. The process is therapeutic and makes me feel a heart-connection to days gone by, especially when I make my own stock. Chicken and dumplins is perfect to serve on those early dark nights when the weather turns colder and the wind is stirring the leaves out the window and you're in sock-feet. It's rib-sticking comfort in a bowl."

List of Ingredients

For the chicken:
â—¦ 3 tablespoons + 2 tablespoons unsalted butter
â—¦ 1 cup chopped yellow onion
â—¦ 1 cup chopped carrot
â—¦ 1 cup chopped celery
â—¦ ¼ cup all-purpose flour
â—¦ 2 (32-ounce) cartons chicken stock
â—¦ Salt
â—¦ Ground black pepper
â—¦ 4 cups shredded cooked chicken
â—¦ Leaves from several fresh thyme sprigs

For the dumplins:
â—¦ 2 cups all-purpose flour, plus more for sprinkling
â—¦ 2 teaspoons baking powder
â—¦ 1 teaspoon salt
â—¦ â…“ cup vegetable shortening (such as Crisco)
â—¦ ½ cup cold whole milk


Recipe

In a large, heavy pot or Dutch oven, melt 3 tablespoons butter over low heat. Add the onion, carrot, and celery and sauté until tender. Shake the flour over the veggies; cook and stir for about 2 minutes to cook out the raw flour taste. Pour in the chicken stock, stir, and bring to a boil over medium heat.

Meanwhile, to make the dumplins, whisk together the flour, baking powder, and salt in a large bowl. Add the shortening and roll it around to cover it in flour. Then with your fingers, break apart the shortening into pea-size pieces, tossing them in the flour and incorporating them well. Make a well in the middle of the mixture and add the cold milk. Using a spoon, stir to make a stiff dough. It will be messy looking and not smooth.

Lightly flour your work surface and turn out the dough. Gather the dough into a ball and gently knead it five or six times, being careful not to overwork the dough. Lightly flour a rolling pin and roll out the dough to about ¼-inch thickness, adding a light dusting of flour to your dough or your pin if needed. The dough will be craggy, and that's okay. Using a rolling pizza cutter or knife, cut 1-inch squares or diamonds in the dough.

Use a spatula or bench scraper to scoop up all the dumplins, plus all the extra flour, and add them to the boiling stock. Stir to make sure they don't stick together. Add a good pinch each of salt and pepper. Cover the pot, leaving a little crack, and boil gently over medium heat for 8 to 10 minutes.

Carefully open the lid, stir in the shredded chicken and remaining 2 tablespoons butter, and continue to simmer on low for another 8 to 10 minutes, or until it is the desired thickness. Add the fresh thyme and season with salt and pepper to taste.


Serves 6