Chicken & Dumplings
READ THIS FIRST: This is a pretty easy recipe, but be careful that you don't add too many dumplings to the broth in one drop-this can create pockets of flour when it comes time to eat. For chicken, rotisserie is a popular choice.
Ingredients
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- 2 cups flour, plus extra for dusting
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- 1/2 tsp baking powder
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- 1/4 tsp salt
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- 2 tbsp butter
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- 1 cup milk
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- 2 quarts (8 cups) chicken broth
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- 3 cups cooked chicken, shredded in large chunks
Directions
- In a medium mixing bowl, combine flour, salt and baking powder mixing together thoroughly.
- Cut butter into small chunks and cut into flour mixture using a fork or (easier) a dough blender. You shouldn’t see chunks of butter in your flour mixture-it should be thoroughly cut in. NOTE: A dough-blender makes a world of difference here, it’s worth the investment.
- Add milk, stirring in with a fork until dough comes together. Dough will be slightly tacky.
- Heavily flour a work surface, scraping your dough onto the floured surface.
- Roll out dough, flouring heavily, to about 1/8-1/4” thickness.
- Using a pizza cutter or paring knife, cut dough into ~2”x2” squares. This doesn’t have to be precise. Don’t re-roll the dough to get the squares even.
- Boil chicken broth in large soup pot. You’re looking for a strong boil, once achieved reduce heat to medium.
- Flour plate and using a spatula add a SINGLE LAYER of dumplings to the plate.
- Carefully place dumplings individually, and all flour on plate, into boiling chicken broth.
- Repeat steps 8 and 9 until all dumplings are boiling.
- Boil dumplings for about 15 minutes.
- Add cooked chicken to pot, cook altogether about 5 min.