Ingredients
- 3 c all-purpose flour
- 1 1/2 t baking powder
- 1 t salt
- 1/2 t freshly ground black pepper
- 1/2 t crushed rosemary or thyme(or combination)
- 1 1/3 c milk
Chicken and Broth
- 1 chicken, large-rotisserie or roaster, cooked
- 12-16 c chicken broth- store-bought or homemade Better Than Bouillon Roasted Chicken Base is highly recommended!
- 2 t Kosher salt
- 1/2 t black pepper
- poultry seasoning to your preference
Buerre Manie(Thickener)
- 2 T softened butter
- 2 T flour
Instructions
Dumpling Dough
- Combine dry ingredients in bowl of stand up mixer.
- Using paddle attachment, turn on mixer medium-low speed as you stream milk into bowl. Mix until dough forms a ball and is no longer sticking to the sides of the bowl, about a minute.
- Remove dough from paddle. Cover bowl with a towel and allow dough to rest for about 10 minutes.
- Remove about 1/4 of dough at a time and place on a well-floured surface/mat. Using a floured rolling pin, roll dough out, flipping and rotating dough, until reaching an 1/8" thickness.
- Using a butter knife, old-school method, cut into rectangular sections. In this post I used a biscuit cutter to determine the number of consistently-sized dumplings this would make.
Chicken, Broth and Dumplings
- Remove meat from chicken, cover with foil and keep in a warm oven while you cook the dumplings. Save the bones to make a broth for soup, if you prefer.
- If you roasted your chicken, strain off the remnants from the pan juices into a large pot that you will use to cook your dumplings. Add in the additional broth and season to your liking, (salt, pepper, poultry seasoning, etc)
- Once your broth is prepped, you could start dropping them into it once it begins a rolling boil. Otherwise, lay cut dumplings on waxed paper until ready to use. Continue to roll out the rest of the dough, reusing any scraps you may have.
- Once all dumplings have been added to the pot, simmer them stirring frequently to avoid any sticking. Here, you can further adjust the seasonings to your personal liking. As stated above, I used about 2 t. of salt, some more pepper and a few shakes of poultry seasoning. To thicken the sauce follow the directions below for the beurre manie. It's a French technique which really silkens up the sauce beautifully, adding a buttery flavor as well!
Buerre Manie (Sauce Thickener)
- Blend/mash softened butter and flour together to make a smooth paste.
- Add it to the pot with dumplings while on low boil, stirring frequently until sauce thickens. You may want to start with half of the thickener and adjust by adding more depending on the consistency of the sauce you prefer.
- Enjoy!