Subj : 9/26 Nat Dumpling Day - 5
To   : All
From : Dave Drum
Date : Thu Sep 25 2025 03:56:07

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Classic Chicken & Dumplings
 Categories: Poultry, Vegetables, Breads
      Yield: 7 Servings
 
MMMMM----------------------------STEW---------------------------------
    1/4 c  Oil
      4 lg Carrots; thick-sliced
           - diagonally (about 2 cups)
      1    Celery heart (leaves and
           - tender ribs) thick-sliced
           - diagonally, leaves chopped
           - fine (about 2 cups)
      1 lg Yellow onion; chopped
      4 cl Garlic; thin sliced
      4 c  Cooked, deboned chicken from
           - a stewing hen
      8 c  Chicken stock/broth
      2    Bay leaves
      2 tb (ea) chopped fresh rosemary,
           - thyme and sage
           +=OR=+
      2 ts (ea) dried rosemary, thyme
           - and sage
        ds Turmeric; (Opt)
      1 md Lemon; zest and juice
           Salt & fresh ground pepper
      1 tb Fresh parsley
    1/4 c  Cornstarch slurry (2 tb corn
           - starch whisked w/stock)

MMMMM-------------------------DUMPLINGS------------------------------
      2 c  Flour
      2 ts Baking powder
      1 ts Sugar
      1 ts Salt
      4 tb Butter; melted, cooled
  1 1/2 c  Buttermilk or heavy cream
 
  Begin by sautéing the onion, garlic, carrots and celery
  in oil. Add some salt to season the vegetables and help
  them develop a sheen as they soften. Cook, stirring
  occasionally for five to 10 minutes.
  
  When the vegetables have softened, add the chicken meat
  and continue to cook for 3 to 5 minutes, seasoning with
  additional salt and a few grinds of black pepper.
  
  Add six to seven cups of the stock, reserving the rest
  so that you can add as needed-you want to keep a good
  amount of liquid in this stew so that you can drop in
  your dumplings and have them cook completely near the
  finish. Let it all come to a boil and reduce it to a
  low, steady simmer. You need to maintain this simmer
  throughout, but you don’t want it to boil again.
  
  Add your bay leaves, herbs, turmeric, lemon zest and
  juice. Continue cooking for about an hour to an hour and
  a half at this steady but low (3 bubble) simmer.
  
  When your stew is nearly finished, prepare your dumpling
  dough as follows: whisk together the flour, baking
  powder, sugar and salt. Add the melted, cooled butter to
  the buttermilk or cream, whisking to combine and then
  adding the liquid to the dry ingredients. Work this
  together with a fork or your hands until you get a
  sticky dough.
  
  Roll the chilled dough into little balls-makes a lot so
  you will probably have about 18-20 dough balls.
  
  Now, taste-test; check the tenderness of the chicken
  meat and adjust seasoning as necessary. Remove the bay
  leaves and add the slurry, stirring constantly until
  your thickener is completely incorporated into your
  stew. Once the broth of the stew has thickened a little,
  you can add your dumpling dough by dropping them into
  the steadily simmering stock. It is very important to
  have that steady simmer going, or the dough balls will
  not cook properly. The dumplings take about 12 minutes
  to plump and cook through.
  
  Add a sprinkle of fresh parsley and serve immediately.
  
  Makes: 6 to 8 servings
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

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