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Chicky Dumplings Recipe

Ingredients

How to make it

  • To a large pot over medium heat, add olive oil.
  • Sprinkle half of seasoning mixture of one side of chicken breasts. Gently lay seasoned-side down into pot. Sprinkle rest of mixture over tops of chicken breasts. Cook 3-5 minutes on each side, depending on thickness of breasts. Remove from pot into a bowl (to catch juices). Put aside.
  • To juices already in pot, add butter. When almost melted, scrape up any browned bits from bottom of pan and add onion, garlic, carrots, and celery. Cook, stirring occasionally, until vegetables are semi-tender (approximately 8-10 minutes).
  • Prepare dumplings: To a large bowl, add flour, salt, and pepper. Stir. Add butter and incorporate into flour mixture with a fork or pastry blender until you can’t see pieces of butter anymore, taking care not to overwork mixture. Add ½ cup flour and mix gently until combined; adding more water 1 tsp at a time if necessary (you want this mixture sticky but not “wet”).
  • Go back to soup: To vegetables in pot add chicken stock and bouillon cube. Stir and bring to boil over high heat.
  • Go back to dumplings: On a large, flat, clean surface, generously sprinkle flour and put dumpling mixture on top. Knead lightly until dough is no longer sticky. With heels of hands, gently shape into square, approximately 8” x 8” (this is not an exact science, and is basically foolproof). Cut into about 1” x 2” rectangles with butter knife or pizza roller.
  • Go back to soup: Reduce heat to medium and drop in dumpling strips, one at a time. Cover and turn heat to low. Simmer 20 minutes. Remove lid and simmer an additional 15 minutes.
  • Stir, ladle into soup bowls and top with parsley if desired.

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The Cook

gnocchi_dokey San Diego, CA

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