Chicken Dumplings

CHICKEN DUMPLINGS

Sautee:

1 sweet onion, diced

1 C carrots chopped

2 garlic cloves, minced

Season with salt and pepper

Add 2.5 lbs cooked boneless, skinless chicken breasts. 

Melt in small saucepan: 

2 Tbsp butter 

Whisk in 2 Tbsp flour and cook for 2-3 minutes to create a roux, until it's golden in color. 

Add in 2 C low sodium chicken stock, mix well and bring to boil. 

Cook for 4-5 minutes stirring then pour over sauteed vegetables. 

Add 5 more cups chicken stock.

Stir in:

1/2 C half and half

1/2 tsp thyme

1/2 tsp parsley

Pour into baking pan. I use my 19x12 All Clad lasagna pan or 13" Staub cast iron skillet.

Bake at 400 25-35 minutes 

DUMPLINGS: (Usually X 1.5)

1 C + 2 Tbsp AP flour

1 1/2 tsp baking powder

1 tsp granulated sugar

1/2 tsp salt

1/4 tsp pepper

2 Tbsp cold butter, cut into small pieces

1/2 C buttermilk (milk + lemon juice, curdle)

In a bowl, combine flour, sugar, baking powder, salt and pepper. 

Crumble in butter with your fingers and rub into the flour until evenly dispersed and coarse crumbs form. Add in milk, stirring well just until a sticky dough forms. 

Use a small cookie scoop to add the dough to the pan starting by placing them around the outside first, then the inside.

**If I'm in a rush, I will use a really good quality store bought dumpling mix like from Loveless cafe in Nashville or Jim and Nick's cheese biscuits mix. If I have a sour dough start, I will bake a sour dough biscuit instead.