Homemade Chicken Dumplings (Print Version)
# Ingredients:
01 -
4 tablespoons of butter.
02 -
Half a cup of chopped onion.
03 -
2-3 diced carrots.
04 -
3 sliced celery stalks.
05 -
1 tablespoon minced garlic.
06 -
8 cups of chicken stock.
07 -
2 pounds shredded chicken.
08 -
1 tablespoon of salt.
09 -
Half a teaspoon of black pepper.
10 -
2 bay leaves.
11 -
1 tablespoon of dry parsley.
12 -
3 tablespoons cornstarch.
13 -
3 tablespoons water.
14 -
1 1/2 cups all-purpose flour.
15 -
1 tablespoon baking powder.
16 -
Half a teaspoon of salt.
17 -
3 tablespoons chilled butter.
18 -
3/4 cup of milk.
# Instructions:
01 -
Heat butter in a large pot. Add onions, carrots, and celery. Cook them until tender, then toss in garlic and cook for about 30 seconds.
02 -
Pour in chicken stock, toss in the chicken, add salt, pepper, parsley, and bay leaves. Let it boil, then lower the heat while you make the dumplings.
03 -
Combine flour, salt, and baking powder in a bowl. Shred in the cold butter and rub it together with your hands until it's blended.
04 -
Add milk little by little while stirring. Mix just until it forms into a soft dough. Gently knead if needed.
05 -
Scoop small pieces of dough into the simmering soup. Cover it and cook for 15 to 20 minutes until dumplings puff up and float to the top.
06 -
Stir together cornstarch and water in a cup. Slowly pour it into the soup and stir until it’s as thick as you like.
# Notes:
01 -
Nutritional details depend on your ingredients.