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I'm going to show you the simplest, easiest dumpling recipe I know. Just so everyone is clear — I'm talking about American-style dumplings. This technique will work no matter what liquid you're going to simmer the dumplings on top of — gravy, soup, stew, whatever you like.
Ingredients
- unsalted butter: 3 Tbsp
- skinless, boneless chicken thighs: 0.5 pound (cubed)
- yellow onion: 1 piece (diced)
- flour: 0.33333 cup
- salt and freshly ground black pepper: (to taste)
- pinch cayenne pepper: 1 piece
- chicken broth: 6 cups
- celery: 2 piece (diced)
- carrot: 1 piece (diced)
- thyme leaves: 0.5 tsp (fresh, optional)
- green onions: 2 Tbsp (sliced)
- farmer's cheese: 0.5 cup
- egg: 1 piece
- ¼ teaspoons minced fresh rosemary: 1 piece
- kosher salt: 0.5 tsp (to taste)
- pinch freshly ground black pepper: 1 piece
- self-rising flour: 0.33333 cup
- pinch cayenne pepper: 1 piece
Metric Conversion
Stages of cooking
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Gather the ingredients. ALLRECIPES / DIANA CHISTRUGA
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Melt butter in a high saucepan with a lid over medium-high heat. Add chicken thighs and cook, stirring, until lightly browned, about 5 minutes. Add onion and cook, stirring, until soft and translucent, about 5 minutes. Season with salt, pepper, and cayenne. Mix in flour and stir until flour is well mixed in, making a roux, 2 to 3 minutes. You can add more flour if you want a thicker stew. ALLRECIPES / DIANA CHISTRUGA
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Pour in chicken broth and scrape up browned bits from the bottom. Add carrots and celery and bring gravy to a simmer. Lower heat to medium-low and maintain a steady simmer. Add thyme leaves and simmer until gravy is slightly reduced and has thickened, about 45 minutes. ALLRECIPES / DIANA CHISTRUGA
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Meanwhile, make the dumplings: Combine farmer's cheese, egg, rosemary, salt, and pepper in a bowl. Mix with a spoon until smooth. Add self-rising flour and mix until a very stiff batter forms. ALLRECIPES / DIANA CHISTRUGA
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Raise heat to medium and bring gravy back to a steady simmer. Add green onions. ALLRECIPES / DIANA CHISTRUGA
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Remove 1 heaping tablespoon dumpling batter at a time. Shape with the use of a second tablespoon into oval dumplings and carefully drop into the simmering liquid. You should get a total of 6 dumplings out of this recipe. Dust with cayenne pepper, cover, and reduce heat to medium-low. ALLRECIPES / DIANA CHISTRUGA
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Simmer and steam dumplings until they are puffed up and cooked through without stirring or peaking, about 15 minutes. Taste and adjust seasoning with salt if necessary. ALLRECIPES / DIANA CHISTRUGA
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Serve and enjoy! ALLRECIPES / DIANA CHISTRUGA
