HOW TO MAKE THE MOST AMAZING OLD-SCHOOL CHICKEN & DUMPLINGS | EASY HOMEMADE COOKING TUTORIAL

flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

chicken

🥗Healthier: skinless chicken

💰Cheaper: chicken thighs

Skinless chicken is lower in fat; chicken thighs are often cheaper than breasts.

Season 2 lbs of skinless chicken thighs with 1 tablespoon onion powder, 1 tablespoon garlic powder, 1 teaspoon black pepper, 1/2 teaspoon paprika, and 1 tablespoon seasoned salt. Add olive oil to coat the chicken and mix well.

Set the seasoned chicken aside.

In a mixing bowl, combine 1 1/2 cups all-purpose flour and 3 tablespoons softened salted butter. Use a fork to mix until combined.

Add about 1/4 cup chicken broth to the flour mixture, mixing until a shaggy dough forms. Adjust with more flour or broth as needed to achieve the right consistency.

Flour a clean work surface and knead the dough briefly to form a ball. Roll it out to your desired thickness using a mason jar if a rolling pin is unavailable.

Trim the edges of the rolled dough for uniformity and cut into desired shapes for dumplings. Alternatively, pinch off pieces for drop dumplings.

Heat olive oil in a skillet over medium heat and sear the chicken thighs for about 3 minutes on each side until lightly browned. Remove and set aside.

In the same skillet, add 1 diced yellow onion, 1 diced carrot, and 1 diced celery. Sauté for 1-2 minutes until translucent.

Add minced garlic and sauté briefly to avoid burning.

Sprinkle 2 tablespoons all-purpose flour over the sautéed vegetables and mix well to cook the flour through, creating a pasty mixture.

Gradually add 8 cups of chicken broth, starting with a small amount to deglaze the pan, then adding more to thin out the mixture until smooth and golden.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens