ant menus they are usually listed as dim sum and are served in a wide variety of steamed, boiled, and fried versions. Some special Chinese restaurants open just for lunch serve only dumplings and tea.
The dumplings used in this recipe develop a light, fluffy, texture when cooked, but they hold together when mixed with the other ingredients in the stew. If you are new to homemade dumpling recipes, I suggest you make the dumpling dough before you start the stew. It will hold well in the refrigerator until it is time for you to use it. Do not hold the dough for more than an hour. If you do, the baking powder will dissipate and the gluten in the flour will over-develop. This will turn your dumplings into slippery, tough hunks of boiled dough. If you are a fresh-dumpling pro, pick your own time during the preparation to make your dumplings. The closer to when you are going to incorporate them, the better.
1 cup all purpose flour
1½ tsp. double acting baking powder
¼ tsp. baking soda
½ tsp. Kosher salt
2 Tbsp. unsalted butter
2 medium eggs, slightly beaten
1/8 cup buttermilk or low fat plain yogurt
1. Combine the flour, baking powder, baking soda, and salt in a bowl and stir until well blended.
2. Cut in the unsalted butter with a pastry blender until the flour resembles course corn meal.
3. Combine the slightly beaten eggs with the buttermilk or yogurt. Using a wooden spoon, quickly stir the egg mixture into the flour, using as few strokes as possible.
4. Lightly flour your work surface, and turn the dough onto it. Sprinkle a little flour on the dough to prevent it from sticking to your fingers.
5. Gently flatten the dough with the heel of your hand, sprinkling a little more flour if it sticks to your hands or the work surface. Fold the dough in half, and gently press it flat again. Repeat this gentle flattening and folding process until the dough is just smooth. Do not try to knead the dough as you would bread dough. Overworked dumpling dough becomes tough and will not rise properly.
6. Roll the dough on a well-floured board to a ¼-inch thickness. Cut into strips that are one-inch wide and two-inches long. Set dumplings aside until needed.
1 cooked, skinned, and boned 5 to 6 pound chicken. (cut the meat cut into ½-inch pieces)
8 cups fresh chicken broth
1 bay leaf (dried or fresh)
2 ribs celery, diced medium
½ tsp. dried sage leaves
½ tsp. dried thyme leaves
3 Tbsp. margarine or butter
1 large or 2 medium yellow onions, diced medium
1 pound fresh carrots, peeled and cut into medium size chunks
¼ cup cold chicken broth
4 Tbsp all purpose flour
Kosher salt to taste
fresh ground black pepper to taste
1 recipe of dumpling dough (see previous recipe)
1 cup frozen peas, thawed
1. Skin and bone the chicken, then dice the meat. Hold the diced chicken in the refrigerator until you are ready to use it.
2. Put the eight cups of fresh broth in a Dutch ovenor other heavy-bottom pot large enough to comfortably hold all of the ingredientsalong with the bay leaf, celery, sage, and thyme. Place the pot on a medium flame, bring it to a boil and simmer until the broth is reduced to about 6 cups. This will take about 20 minutes.
3. While the broth is reducing, melt the margarine in a cast iron skillet, or other heavy-bottom skillet. Sauté the onions until they turn a medium brown. Stir the onions frequently to prevent them from burning. If the oil in the pan evaporates before the onions are done, add a tablespoon of the simmering broth to the pan.
4. Deglaze the skillet by adding a cup of simmering broth to the browned onions. Simmer the onions until the pan is completely deglazed and the broth has turned a light brown color. What we have done here is create a flavor enhancer by subjecting the onions to a controlled high heat. Food scientists call this a Maillard reaction or browning reaction. The process creates a rich flavor and color similar to the crust of fresh baked bread, coffee beans, and the roasted malt used in dark beers and ales.
5. Add flavored onion mixture and the fresh carrots to the broth.
6. When the broth returns to a simmer,