So, I decided to create a new comfort dish by combing the two, and I simply drop my dumplings…no need to break out the rolling pin or dirty the counter with flour. This is an easy and excellent dish to serve on cold winter days, and it’s comforting and filling…just like mamma’s!
Chicken and Chive Potato Dumplings
- Chicken and Broth
- 2 teaspoons olive oil
- 2 cups chopped celery
- 2 cups chopped carrots
- 2 cups chopped onion
- unrefined salt or sea salt
- 1/3 cup unbleached all-purpose flour
- 5 cups chicken stock
- 4 cups cubed (or torn into chunks) chicken from a 4-pound roasted chicken)
- 1 cup frozen peas, thawed
- 2 tablespoons heavy cream
- ground black pepper
- chopped chives
- Potato Dumplings
- 2 baking potatoes, peeled, boiled, mashed, drained, and cooled
- 2 cups unbleached all-purpose flour
- 1/4 cup whole milk
- 1/4 cup chopped chives
- 1 egg
- 1 teaspoon unrefined salt
1. Sauté onion, celery, carrot in olive oil for several minutes, and season with a pinch or two of salt.
2. Add the flour to the vegetables and stir well. Cook for a couple of minutes.
3. Add the chicken and chicken stock.
4. Increase the heat and bring to a simmer, then reduce the heat to maintain a gentle simmer while you make the dumplings.
5. Stir dumpling ingredients together in a medium bowl.
6. Drop dumpling batter into the simmering stew by teaspoonfuls, over the surface of the stew. The dumplings will easily double in size as they cook.
7. Cover and simmer until dumplings are cooked through, about 15 minutes.
8. Gently stir in peas and cream (optional), and add salt and pepper to taste.
9. Sprinkle with chopped chives and enjoy!
The stew will continue to thicken the longer it sits. This is one of those dishes that’s even better the next day ;)