Perfect Chicken Dumplings Vegetables (Printable Version)
# What You'll Need:
→ Protein
01 -
500 g chicken thighs or breast, skinless and boneless
→ Vegetables
02 -
150 g carrots, peeled and diced
03 -
120 g celery stalks, diced
04 -
150 g yellow onion, finely chopped
05 -
3 cloves garlic, minced
→ Broth and Seasoning
06 -
1.2 L chicken broth, low sodium
07 -
5 g salt, divided
08 -
2 g freshly ground black pepper, divided
09 -
15 g fresh parsley, chopped
→ Dumplings
10 -
250 g all-purpose flour
11 -
10 g baking powder
12 -
240 ml whole milk or buttermilk
13 -
5 g salt
14 -
2 g black pepper
→ Fats
15 -
30 ml unsalted butter or olive oil
# Step-by-Step Directions:
01 -
Heat butter or olive oil in a large Dutch oven over medium heat. Add chopped onion, carrots, and celery. Cook for 5 to 6 minutes until softened. Stir in minced garlic and cook for an additional minute until fragrant.
02 -
Add chicken pieces to the pot, pour in chicken broth, and bring to a gentle simmer. Cover and cook for 20 to 25 minutes until chicken is cooked through and tender. Remove chicken, shred with two forks, and return to the pot.
03 -
In a mixing bowl, whisk together flour, baking powder, salt, and pepper. Stir in milk or buttermilk until combined to form a sticky dough. Avoid overmixing to maintain fluffiness.
04 -
Using a cookie scoop or two spoons, drop small mounds of dough onto the simmering broth. Cover the pot and allow dumplings to steam for 15 minutes without lifting the lid to ensure proper rising.
05 -
Gently stir in chopped parsley and adjust seasoning with salt and pepper to taste. Serve hot, ensuring each portion contains ample dumplings and shredded chicken.
# Helpful Notes:
01 -
Avoid overmixing the dumpling dough and keep the pot covered during cooking to ensure fluffy dumplings.
02 -
This dish stores well refrigerated for up to 3 days; reheat gently and add broth or water if dumplings absorb too much liquid.