Chicken and dumplings is a basic comfort food, good for a cold day. The original recipe, from a duct-tape bound cookbook that I have since lost, used only the egg yolks in the dumplings. I haven’t found much difference in the texture or taste, and thus use the whole egg.
Plain yogurt can be substituted for the sour cream. I have not tried substituting tofu in this recipe, though it would probably work okay if you used smaller chunks of extra-firm. Cook time is limited by the thickness of the carrots, but allow about 45 minutes from start to finish.
Chicken and Dumplings, www.jimc.in
4 chicken breasts — remove the fat/bone and chop into 1″ cubes
2 t paprika
1 t ground pepper
1/2 C flour
4 T olive oil
2 T butter
1 medium yellow onion, chopped
3 large carrots, chopped
3 stalks celery, chopped
3 garlic cloves, minced
1 C sour cream
3 C broth
1 bay leaf
salt and pepper to taste
Dumplings: (can be doubled or tripled)
1 C flour
- Cube the chicken. In a baggie, mix the 1/2 C flour, paprika, and pepper. Add the chicken cubes and churn until they’re coated.
- Heat the olive oil and butter (on medium — olive oil and butter burn if they get too hot) in a large Dutch oven. Add the onion, garlic, celery, carrots and bay leaf and cook for 10 minutes, stirring frequently.
- Scoot the veggies to the side and add the chicken, cooking it about 3 minutes per side, or until it’s generally browned. Don’t worry about the flour sticking to the bottom because it will come off easily later.
- Add the broth — just enough to cover the chicken. Turn down the heat to medium low and cook about 15 minutes or until the carrots are adequately softened.
- Boil a pot of water.
- Make the dumpling mixture: add the 3 eggs, 1 C water and 6 half-eggshells full of water. Mix well. You want a moderately thick mixture for firm dumplings; otherwise, they’ll just turn into a mush and absorb the sauce. Add 2T sized portions of dumpling mixture to the boiling water. Cook until it starts to float (about 1 minute), then scoop them out and add to the Dutch oven. The dumplings will absorb some of the vegetable broth and expand.
- After the dumplings are done, stir in the sour cream. Remove the bay leaf and serve with freshly ground pepper.