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© Lillys-Table.com Photo of Chicken & Slicker Dumplings
  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

45 mins

Time
Estimate
45 mins

Icon Heart Healthy

Gluten
Free?
No

Winter

Typical
Season
Winter


Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables



Recipe Detail

Winter

Chicken & Slicker Dumplings

from Chicken & Slicker Dumplings, the Week of January 17, 2016.
View the next recipe for this meal.

These are almost fluffy noodles rather than biscuit dumplings. I grew up with the biscuit style drop dumplings, but I learned to make these Southern style dumplings from my husband’s darling former landlady and they are adored by many. They come together quickly. If you do not have a rolling pin, try using a wine bottle or simply press & pat the dough flat. It is a forgiving recipe, so enjoy the process without being intimidated. The buttermilk gives a lovely flavor to the dumplings, but the broth, if cold, works in a pinch for a dairy-free choice. Substitute coconut oil for the butter.

Ingredients

  • 1 onion, small, chopped
  • 1 tablespoon olive oil, or butter
  • 1 carrot, peeled and sliced into thin coins
  • 2 stalks celery, chopped
  • 6 cups broth
  • 2 cups flour, white whole wheat works well
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 tablespoons butter, unsalted, lard or coconut oil
  • ¾ cup buttermilk, or cold broth
  • 1 cup chicken, shredded, leftover
  • 2 cups peas, frozen
  • 3 sprigs fresh parsley, roughly chopped, optional

Serving Size: 4 People



 

Preparation Instructions

Sauté the chopped onions with the olive oil, in a large soup pot for about 5 minutes over medium heat until just translucent. Add the carrots & celery, sauté another 5 minutes. Reserve 3/4 cup of cold broth for the dumplings if using the broth instead of the buttermilk. Pour in the broth and bring up to a simmer.

While the broth simmers, toss together the flour, baking soda, and salt. Combine the butter, lard or coconut oil, pressing it into the flour with a pastry blender, fork or your fingers.

When the butter is crumbled into pea size flour bits, stir in the buttermilk or broth. Form into a ball, knead only about 4-6 times on a floured surface. Press out flat, using a rolling pin, flat jar or wine bottle to roll it out. It should be about 1/4 inch thick.

Cut into strips, about 2-4 inches long and an inch wide to make big, fat fabulous noodles. Another cute option is to cut them into cookie cutter shapes! Drop each one into the simmering soup separately, to keep them from sticking together. Stir and continue to add to the pot until they are all cooking.

Finish by stirring in the frozen peas and shredded chicken. Bring back up to a simmer for about 5 minutes.

Serve immediately with a sprinkle of parsley if desired.