Chicken Dumpling Bowl (Print Version)
# Ingredients:
01 -
3 spoons of cornstarch.
02 -
1/2 cup chopped onion.
03 -
2 pounds shredded chicken.
04 -
3-4 carrots, diced.
05 -
2 bay leaves.
06 -
3 celery stalks, sliced.
07 -
1 spoon minced garlic.
08 -
3/4 cup of milk.
09 -
8 cups of chicken stock.
10 -
3 spoons water.
11 -
1/2 spoon black pepper.
12 -
1 spoon dried parsley flakes.
13 -
1 spoon table salt.
14 -
1 spoon baking powder.
15 -
1 1/2 cups all-purpose flour.
16 -
4 spoons of butter.
17 -
3 spoons chilled butter.
18 -
1/2 spoon fine salt.
# Instructions:
01 -
In a large pot, melt the butter. Toss in the onions, celery, and carrots. Stir and cook until softened. Add the garlic and mix for about 30 seconds.
02 -
Pour in the broth, followed by the chicken, parsley, salt, pepper, and bay leaves. Once it starts bubbling, lower the heat as you get the dumplings ready.
03 -
In a mixing bowl, combine the baking powder, flour, and fine salt. Shred in the cold butter and use your hands to gently mix until everything’s coated.
04 -
Slowly add the milk, stirring as you go, until it comes together into dough. Lightly knead if needed but don’t overwork it.
05 -
Drop little pieces of dough into the simmering soup. Cover and let them cook for 15-20 minutes until they pop up to the surface.
06 -
Mix cold water with the cornstarch till smooth. Stir this mix into the soup until it’s as thick as you like.
# Notes:
01 -
Nutritional details shift depending on the products you pick.