Chicken and "Slick" Dumplings Recipe

Why This Recipe Works

Keeping the flavors simple allows the chicken, broth, and dumplings to shine.
Reducing the broth concentrates its flavor.
Rolling the dough into large "noodles" increases the surface area of the dumplings, which allows more of their starch to dissolve and thicken the broth.

When I was growing up, my German great grandmother cooked two versions of chicken and dumplings: the fluffy, raised biscuit kind, and the flat kind. Hands down, my sister and I always preferred the flat, slippery dumplings. (Welovedthe fluffy kind with sauerkraut and pork.) It was also slightly more work for her to make the flat dumplings, which made it even more of a treat. Here, a simple biscuit-type dough is rolled out and cut into squares before simmering in the chicken broth. Even though they do end up puffing a little, the surface of the dumplings becomes rather slick. The excess flour helps to thicken the broth. The result is a rich and particularly hearty chicken soup—a nice switch up from the standard broth with noodles or rice.

She always started her chicken and dumplings with a tasty homemade broth. The flavors are few in this simple dish, so starting with a quality chicken can make all the difference. The chicken is simmered until the meat is tender and falling off the bone, then the broth is strained and reduced to a flavor-concentrated mere six cups.

After I looked at my grandma's dumpling dough, two things made me nervous. She used vegetable shortening (I compromised with mostly butter), and unlike many flat dumpling doughs which include egg, her recipe swapped the egg for a bit of baking powder. It'd been years since I'd tasted her recipe, and suddenly I was skeptical that her version wouldn't leaven and disintegrate into the broth with nothing to bind it. To avoid a waste of good chicken stock, I did a test comparing an egg-based recipe to hers by simply simmering the batches in water. In the end, her dumplings rocked (stupid me). The egg dumplings were hard and doughy, but my great grandmother's were soft but satisfying, and held together surprisingly well.

She never added any vegetables to her chicken and dumplings, just a spritz of lemon juice and a pinch of nutmeg, so in her honor (and because I'd been humbled) I kept it that way: simple. To get my veggies in, I served a quick sauté of honeyed carrots and sugar snap peas on the side.

February 2013

Active105 mins

Total105 mins

服务4 servings

Nothing is more comforting than stewed chicken and tender dumplings in a silky broth.

1whole small chicken, about3pounds
2mediumonions, ends trimmed and quartered
1small headgarlic, ends trimmed
1teaspoon wholepeppercorns
1bunchparsley, stems reserved, leaves chopped, divided
Kosher saltand freshly ground black pepper
1 cup (5盎司)all-purpose flour
2tablespoons(1 ounce)unsalted butter, softened
1tablespoonvegetable shortening
1teaspoonbaking powder
1/4cupwhole milk
1/2teaspoonlemon juicefrom one lemon
捏nutmeg(optional)

Place chicken, onions, garlic, peppercorns, parsley stems, and 1 1/2 teaspoons salt in a large saucepan or Dutch oven. Add water to pot to just cover chicken (about 10 cups). Bring to a boil over medium-high heat and then reduce heat to simmer. Cook until chicken is tender and falling off the bone, about 1 hour.
While broth is simmering, make dumpling dough: In a medium bowl, stir flour with 2 tablespoons butter, shortening, baking powder, and 1/2 teaspoon salt, mashing with a fork until mixture resembles coarse wet crumbs. Stir in milk until it forms a dough. Let sit about 20 minutes.
When cooked, transfer chicken to plate. Strain stock and return to saucepan. Simmer over medium-low heat until reduced to 6 cups. Skim fat from the top and season to taste with salt and ground pepper; keep warm. When chicken is cool enough to handle, remove meat from bones and shred into bite-size pieces; reserve.
On floured surface, roll dough into a rough 10- by 10-inch square about a quarter inch thick. Cut dough into 1 1/2-inch wide strips, then cut each strip into 1 1/2-inch squares.
Return broth to simmer over medium heat. Add dumplings to broth, one at a time. Cover and simmer until dumplings have puffed slightly and are cooked through, stirring gently once or twice to make sure that they don't stick to each other. Return chicken to pot to heat through. Stir in 1/3 cup parsley leaves, lemon juice, nutmeg (if using), and serve.

Nutrition Facts(per serving)
768	Calories
49g	Fat
30g	Carbs
48g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	768
% Daily Value*
Total Fat49g	63%
Saturated Fat 16g	82%
Cholesterol238mg	79%
Sodium938mg	41%
Total Carbohydrate30g	11%
Dietary Fiber 1g	5%
总糖1克
Protein48g
Vitamin C 13mg	67%
Calcium 129mg	10%
Iron 6mg	31%
Potassium 604mg	13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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