Chicken and Dumplings: Making Southern Flat Dumplings

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.

In a large pot add celery, carrots, onions and chicken. Add in thyme, sage, rosemary and bay leaves. Cover chicken and vegetables with cold stock. Add more water (cold), if necessary. Season with salt and pepper. Bring mixture to a boil and simmer for 45-60 minutes or until chicken is tender and cooked through. Remove the chicken pieces and allow to cool. When cool enough to handle, remove the skin and meat from the bones. Discard the skin and bones.

In a large bowl, whisk together the flour, baking powder and salt, whisk to combine. Add the lemon zest to the flour mixture. Grate the butter directly into the flour mixture. Toss to separate the pieces, then pinch the butter into the flour for about 30 seconds. In a separate large bowl whisk together the yogurt, milk and parsley. Make a well in the dry ingredients and pour in the wet mixture. Using your hands or a stiff rubber spatula, gently mix until just combined.

In a medium bowl, whisk together the flour, baking powder, salt and pepper; whisk to combine. Grate the butter directly into the flour mixture. Toss to separate the pieces, then pinch the butter into the flour until the mixture resembles cornmeal. Pour in the milk and mix until well combined.

Dust the counter liberally with flour and place the dumpling dough on the counter. Dust the top of the dough with more flour, and roll the dough ¼” thick. Using a knife or pizza cutter, cut the dough in 1½” squares.

Pour plain flour in a shallow baking dish or bowl for the dredge. Drop heaping tablespoonfuls of dough into a baking dish and shake off the excess flour. Arrange the dumplings on top of the simmering chicken stock with at least one inch in between. Cover the pot and simmer for 20-25 minutes.

Strain the stock. Reserve the vegetables for another dish. Add the chicken back into the stock and bring the broth to a boil. Add the dumplings one by one, stirring after each addition, so they don't stick to each other. Cook for 15-20 minutes until the dumplings are tender and the broth is thickened. Once the dumplings are cooked through, serve immediately.

Cooking Techniques

Spice Level:

Allergens