Fashioned Chicken and Dumplings
- 6 tablespoons butter
- 1 cup chopped yellow onion
- 1 cup matchstick carrots
- 1 cup diced celery
- 1 pound chicken thigh, cut into 1-inch pieces
- 1 teaspoon salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 4 garlic cloves (chopped)
- 3 tbsp all-purpose flour
- 6 cups chicken broth
- 1/4 cup chopped fresh parsley
- add salt and pepper to taste
For gyoza:
- 2 cups sifted flour
- 1 teaspoon salt
- 3 teaspoons baking powder
- 1 cup milk
- 3 tablespoons melted butter
Instructions To Fashioned Chicken and Dumplings
Melt the butter in a large Dutch oven over medium heat and add the onions, carrots, and celery. Cook, stirring frequently, until the onions are soft, about 5 minutes.
Add chopped chicken thighs, salt, thyme, and ground black pepper and stir until chicken is tender, about 5 minutes.
Add garlic and stir. Sauté for 30 seconds until the garlic is fragrant. Add flour and stir until chicken is well coated.
Mix chicken broth.
Bring the mixture to a boil, then reduce heat and simmer for 10 minutes.
While the mixture is boiling, prepare the dumplings by combining flour, salt, and baking powder in a medium bowl. Make a well in the center of the flour and add the milk and melted butter. Stir until the mixture comes together, being careful not to over mix.
Make sure chicken mixture is boiling, then add dumpling batter, about 1 tablespoon at a time, to boiling chicken broth. I like to use two spoons for this. Scoop some of the gyoza dough with a spoon and use the other to roll the dough into the casserole.
Place the dumplings all over the pan (rather than putting them all in one spot) until the dough is all used. Cover the pan with a tight-fitting lid and reduce the heat slightly.
Cook for 12-15 minutes.
Remove the lid and scoop the gyoza to check the doneness. They should be on top by then. You can halve it with a spoon. It should bake like a soft cookie, full of tiny air bubbles and not rubbery in the middle. If not cooked, simmer for an additional 2-3 minutes.
Remove from heat and sprinkle with fresh parsley. Serve the soup under the gyoza and enjoy.