Dumplings are one half of the quintessential comfort food: chicken and dumplings. There’s a reason we’ve already written about it in our Culinary Classic: Chicken and Dumplings. Sure, you can have chicken soup without dumplings and you can certainly enjoy it that way, but once you add dumplings to soup, you really take it to the next level.
First, you will need to make chicken soup—feel free to use your favorite recipe.
For this tutorial we used our slow cooker to simmer chicken breasts, onion, celery, carrots, and seasonings in water on high for 4 hours. After 4 hours the chicken is cooked. Remove it, let it cool, then shred it, and add it back to the pot.
Now, onto the dumplings!
- 1 1/2 cups flour
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. salt
- 6 tbsp. cold butter
- 2/3 cup milk
- 1/4 cup fresh parsley
Once the shredded chicken is back in the pot, continue to cook on high while you mix the dumpling batter. In a bowl combine the flour, baking powder, salt, and parsley.
Add the butter in tablespoons or small chunks and cut it with two knives (or if you have one, a pastry cutter). You can also work the butter in with your hands if you prefer. The right consistency should be similar to damp sand.
Add the milk a little at a time while you stir until you have a paste-like mixture.
Remove the lid to your pot or slow cooker and begin dropping heaping spoonfuls of the dumpling batter into the soup.
Once you’ve used all the batter, replace the lid and let the dumplings steam for about 18-20 minutes.
After about 20 minutes, the dumplings should have expanded and fluffed.
Serve hot with a sprig of parsley for garnish.
Have you ever made chicken and dumplings before? What else do you like to add dumplings to? Do you add fresh herbs to your batter?