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Chicken and Dumplings

Chicken and Dumplings — a stew recipe, 13 ingredients.

Stew

contains glutencontains dairycontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • Approximately 2 liters (2 quarts) chicken stock
  • Approximately 1 kilogram (2 pounds) cooked boneless chicken meat, cut into bite-sized pieces
  • 1 carrot, sliced into rounds
  • 1 celery rib or ¼ celeriac, chopped
  • 1 bay leaf
  • 1 onion, chopped
  • 1 teaspoon dried thyme
  • Salt, pepper, and liquid seasoning to taste
  • 150 grams (1¼ U.S. cups) all-purpose flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • 20 grams (1½ tablespoons) solid fat (such as vegetable shortening, lard or butter)
  • 150 milliliters (5 U.S. fluid ounces) milk
Make it lactose-friendly
  • 20 grams (1½ tablespoons) solid fat (such as vegetable shortening, lard or butter) → plant butter, ghee (mostly lactose-free), or olive oil
  • 150 milliliters (5 U.S. fluid ounces) milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Combine all the stew ingredients in a large pot and bring to a boil.
  2. Reduce heat and allow to simmer while you make the dumplings.
  3. For the dumplings, mix the dry ingredients together and cut in the shortening until the mixture is coarse and grainy.
  4. Add milk and mix just until combined into a dough.
  5. Drop dough by spoonfuls onto the stew.
  6. Simmer 5 minutes with the lid off and 15–20 minutes longer with the lid on.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0