My Chicken & Dumplings
Featured Pinch Tips Video
- chicken thighs
- 1 jar(s)
- chicken base
- butter, cold
- salt and pepper
1I use a pretty big pot, fill with water and add the chicken and onions, I either throw the onions in whole or I cut them in forths, boil the Chicken & onions. Add salt and pepper, I eyeball it. Also add about 2 tbsp. of Chicken base. When the chicken is almost coming off the bone when you pick it up with a fork, take it out , put it in a strainer and let cool. While it's cooling somewhat start on dumplings.
2For the Dumplings:
You want to use the broth from the pot you cooked the chicken and onions in. You want to use 1 cup of broth, half a stick of butter, 2 cups of flour and 1 egg. So throw all of that in a bowl and be careful not to cook the egg when it touches the hot broth. I usually add the butter and broth to the flour. Then while I'm mixing it around I add the egg. At this point your going to add more flour to make a dough consistency. Your going to cut the dough in half. At this point, Go De bone your chicken and pull the chicken apart while putting it back into the pot. Return to boil. Now go back to your rolling pin and roll the dough out on the counter. Don't forget to dust the counter off first with flour so it doesn't stick .
3You want the dough to be pretty thin. Then use a pizza cutter or whatever you have on hand and start cutting stripes length wise and then again across.
It's important that you wait until the broth is at a rolling boil before you add the dumplings. And DONT DO ALOT OF STIRRING ! very carefully put a spoon in and move it around to see how much dumplins you have down at the bottem, keep adding until you feel you have enough. Let it boil for about 5-10 min. And then turn down the flame. And let cook for about an hr. or so. Keep checking the bottom of pan and VERY CAREFULLY stir , and make sure nothings sticking to bottem. Check the dough, Will thicken as cooks/cools. if it's not thick enough to your liking, add some flour and water to it. Salt and pepper to taste.