The one recipe that any one needs in their life is dumplings. It’s a staple in nearly every culture. In China, dumplings are a well known favorite and usually stuffed with meats or vegetables and wrapped in a dough skin. Other Asian cultures use a similar technique, but change the filling. Dumplings around the world reflect the that’s countries culture and flavor.
In more Western cultures, dumplings do not necessarily need to be filled with a meat or vegetable. In fact, Southern style dumplings are made with primarily flour and baking soda. After trying Eating Well’s Old-Fashion Chicken and Dumplings , I found southern dumplings to be delicious.. This old favorite is the perfect cold winter night meal and filling. It is perfectly spiced, using mainly poultry seasoning, black pepper, and salt.
My variation of this recipe takes out part of the preparation time and changes the flavor slightly. Instead of using poultry seasoning, I used a mix of garlic, chili powder, basil, black pepper, and salt. I also added extra water with the chicken stock to slow cook the meal on the stove longer. This creates a more watery, but filling stew. Buttermilk was replaced with milk and the amount of vegetables increased to add additional nutrition.
Ingredients:
- 1 3/4 pounds boneless, skinless chicken thighs, trimmed and cut into 1½-inch pieces
- 2/3cup all-purpose flour
- 2 tablespoons olive oil, divided
- 3 medium sized carrots, diced
- 3 stalks celery, diced
- 1 large purple onion, diced
- 1 1/2 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1 teaspoon garlic
- 1 teaspoon paprika
- 1 box 32-ounce reduced-sodium chicken broth
- 1 cup water
- 1 1/2 cups frozen peas, thawed
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 cup milk
Recipe:
1. After preparing chicken, toss it in flour until fully coated. Panfry chicken until cooked, about 7-10 minutes on each side on medium heat. Take reserved flour and leave of the side.
2. Reduce heat to medium and add the remaining 1 tablespoon oil . Add carrots, celery, onion, and 1/2 the amount of spices. Cook for 5-7 minutes uncovered.
3. Add broth and chicken into pot and switch heat to low. Prepare dumplings by stirring in remaining all-purpose flour, spices, baking soda and ¼ teaspoon salt in a medium bowl
4. Drop 1 teaspoon of dough at a time into chicken stew. Cover and cook until the dumplings are puffed.
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