CHICKEN & DUMPLINGS
COOKBOOK: The New Basics Cookbook - Julee Rosso & Sheila Lukins
English dumplings are very different to the chinese dumplings which we all know and love. An English dumpling is more so a piece of dough cooked in a stew or casserole which forms into a piece of ‘bread and’ gives the dish a heavier texture.
This is most certainly a Winter rather than a Summer recipe.
8 pieces of chicken ( i used thigh pieces)
1 teaspoon paprika
Salt & pepper
1 tablespoon of olive oil
2 celery pieces, sliced
2 carrots, cut in half lengthways & sliced thinly
2 leeks , rinsed and sliced
1 onion, sliced
8 cups of chicken stock a handful of chopped parsley
1 cup all purpose of flour
1 teaspoon baking powder
Salt and pepper (optional)
2 tablespoons chopped parsley
2 tablespoons butter
1/3 cup milk
In a bowl, mix together the flour, baking powder, parsley and butter. Add the milk in batches and combine well until it turns into dough. Using an electric blender will make it easier for you. Add flour on a clean flat surface, knead the dough for a few minutes. Give it long sausage-like shape and cut into twelve pieces. Roll each piece into a ball and set aside.
Place chicken pieces in a bowl. Add paprika, salt and pepper, mix well.
Heat a frying pan and brown the pieces for approx 2 mins on each side. Remove and set aside.
Add olive oil in a casserole deep pot, add onion and fry until just soft. Add the leek, capsicum and carrot. Fry for another few mins. Add stock, salt and pepper and bring to boil. Bring to simmer and add the chicken pieces. Simmer for 30mins. Remove the chicken. Add the dumplings and simmer for a further 15mins. Serve with a bowl with dumplings and sprinkle chopped parsley