Wednesday, January 27, 2010


I imagine not too many people make chicken and dumplings anymore. But this old fashioned dish is perfect for cold winter evenings. Many years ago I found a recipe for a somewhat different dumpling, and it was so tasty that I've used it ever since. I'll pass it on to you all who still put meals on the table that aren't either frozen or "take-out." See what you think of it.


1 cup all-purpose flour
3 teaspoons double-acting baking powder
½ teaspoon salt
1 large egg, beaten lightly
1/3 cup plus 2 tablespoons milk
½ cup minced fresh parsley leaves
¼ cup minced scallion
parsley sprigs for garnish

Into a bowl sift together the flour, the baking powder,
and the salt. In a small bowl combine the egg, the milk,
the minced parsley, and the scallion, add the mixture
to the flour mixture, and stir the batter until it is just
combined. Drop tablespoons of the batter about 1-1/2
inches apart onto a buttered heatproof large plate, set the plate
on a rack over simmering water, and steam the dumplings,
covered, for 12 minutes. Transfer the dumplings to a heated
serving dish and garnish them with the parsley sprigs.
Serves 4.

Two items to note:

The first is that scallions are simply green onions with a fancy name.

The second is that instead of cooking my dumplings separately by steaming them, about 15 minutes before I am ready to serve dinner I crop the dough on top the chicken that is still cooking. The dough puffs up into nice dumplings - and you should taste how good the moist under-sides are!

Anyway, give it a try. It's really yummy.

1 comment:

Stacey said...

I am going to have to try it!! :o)