Dumplings | How to Make Perfect Dumplings Stews …
3 ½ pounds chicken thighs cook with 6 cups water or broth and add
3 celery stalks (trimmed and cut into 1/2-inch pieces, about 2 cups
3 medium carrots (peeled and cut into 1/2-inch pieces, about 2 cups)
1 large onion (roughly chopped, about 2 cups)
1/2 teaspoondried thyme or rosemary cook 1 hour
After 1 hour
1/2 cup flour and Skim off 1/2 cup any chicken fat that appears on top of the stock and reserve in a bowl. Combine the reserved fat with flour in a small bowl; stir to make a paste, adding more flour if needed. Add the chicken fat and flour mixture to the stock. Reduce heat and simmer for 15 minutes.
Adding 1/2 peas (frozen, thawed) or flat green beans
1/2 cup buttermilk
2 cups self-rising flour
1/2 teaspoon dried thyme or rosemary
Stir in buttermilk and self-rising flour, eggs, oil and herb until almost entirely incorporated; do not overmix.Scoop large dollops of dumpling mixture on top of the chicken stock. Increase heat slightly to medium-high. Cover and simmer until dumplings appear light and fluffy, and a toothpick inserted into the center comes out clean, 10 to 15 minutes.
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