Ingredients: |
Ingredients: 2 c flour (I use gluten free King Arthur)
1/2 t pepper
2 t baking powder
6 T butter cubed
1/3 to 1/2 c very cold water
Soup
3 T oil
1 lb chicken I use breasts
1 med onion diced
2 carrots diced
2 stalks celery diced
1 c white wine
7 c chicken stock
Salt and pepper
Garnish:
Chopped herbs, citrus zest, sliced radishes
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Directions: |
Directions:Dumplings: combine flour, pepper, baking powder. Cut the butter in until resembles coarse meal.
Make well in center and slowly pour 1/3 c water. Mix until dough forms. If too dry, add remaining water 1 T at a time. Turn out on counter and knead until smooth dough forms. Wrap in plastic and rest in freezer 10 min or fridge up to 24 hours.
When dough rested, very lightly dust surface with flour and roll out to 1/4 in thick. Cut 1 inch strips X 1 1/2 inch. Store in fridge until ready to drop in soup.
Soup: season chicken both sides with salt and pepper. Add oil to Dutch oven 5 qt over medium high. Sear chicken without moving (but rotate pan) 7-9 min. Flip and cook another 3 min.
Remove chicken and rough chop. Add onion, carrots, celery. Add 1 t salt and pepper, cover and steam until tender about 3-5 min. Remove lid and cook until begin carmelized and liq evaporated about another 5 min.
Deglaze with wine and stir any bits.
Add stock and bring to simmer. Then drop in dumplings few at a time and stir. Cover and cook 15-17 min until puffed and cooked and floating on top. Add chicken back to soup and warm through. Add more salt and pepper to taste. |
This recipe for Coby’s Dumplings w Chicken is from