Dumplings are one of those foods that appear across all cultures and the reason is that everyone loves dumplings. Dumplings come savory and sweet, stuffed and not. Your family might call them gnocchi, wontons, matzo balls, kreplach, kartoffelknoedel, and pierogi or one of hundred of other sobriquets. Though I grew up slurping Campbell’s chicken and dumpling soup, I was an adult before I first encountered that iconic American dish, chicken, and dumplings. And I have never made it.
As I work my way through my Woman’s Day Encyclopedia of Cookery this week finds me at D. The C-section (forgive me) is huge, but D in comparison is a scant 60 pages. Volume 4, includes part of C, D, E, and part of F, while C took up most of Volume 2, all of three and part of four. Some of the D offerings were Danish, Dutch and Dessert recipes, as well as assorted essays and advice on diets which I skipped.
My first experience with this dish was in Jackson Mississippi, and the dumplings were rolled flat and cut into small rectangles, which is also the style of the Pennsylvania Dutch dish. Many of my go-to food authorities make a scooped, roundish dumpling which I prefer, and which is what the Woman’s Day recipe instructs too. Full disclosure I cut up the single onion I had and didn’t have any left to add to the dumpling batter.
The heat of July is hardly chicken and dumpling weather, but this recipe is quite wonderful, and when you make it you’ll thank me.
Chicken and Dumplings
|Prep time||1 hour|
|Cook time||50 minutes|
|Total time||1 hour, 50 minutes|
|Meal type||Main Dish|
- 4 chicken thighs (or small chicken cut into quarters)
- 1 1/2 cup flour (1 cup reserved for dimpling batter)
- 2 teaspoons kosher salt
- fresh ground black pepper
- enough oil to cover the bottom of a heavy bottomed pan
- 3 cups chicken stock
- 1 Medium onion (chopped into 1/4)
- 2 bay leaves
- 2 thick slices lemon
- 1 teaspoon baking powder
- 1/4 teaspoon table salt
- 2 Large egg yolks
- 1/3 cup milk
- 1/4 teaspoon ground sage
- 1/2 teaspoon dried dill