Today on The Stay At Home Chef I'm showing you how to make
Southern Style Chicken and Dumplings
There are two different styles of chicken and dumplings out there.
One is a more European style where there's this fluffy
puffy little biscuit dough dumpling that floats on top
the other is Southern style where there's a flat noodle like
biscuit dumpling that is cooked within the soup itself
and that's what I'm going to show you how to make today.
Get about 1 tablespoon of olive oil heating in
a large pot over medium high heat
and then we're going to add in all of the ingredients for a mirepoix
so you'll need 1 white diced onion
you'll need about 3 stalks of sliced celery
and then 3 sliced carrots
Get that all in there and we're going to saute this until the
vegetables start to get soft, about 5 minutes
You want just a little bit of color on those
and then we'll add in about 3 cloves of minced garlic
and those will need about 1 minute to saute and release their flavor
Then we'll place 3 boneless skinless chicken breasts
right on top of that and then you'll pour in
6 cups of chicken broth and bring this to a boil
Once it comes to a boil reduce the heat to medium low
and let it simmer until the chicken is tender and easily shredded with a fork
which will take about 20 minutes
In the meantime we'll make our dumplings
The dumplings are fairly simple
You'll start by pouring 2 cups of all purpose flour into a mixing bowl
1/2 teaspoon of baking powder
and 1 teaspoon of salt
and then you want to whisk this together
Then you'll add in 1/2 cup of chilled shortening
and use a pastry cutter to cut this all in
You kind of have to get the blob working around there in the flour
You want to keep rocking that pastry cutter back and forth
cutting your shortening into the flour mixture
until they are in really tiny little pieces and the mixture
resembles sand or cornmeal
You could also do this in a food processor which is a lot easier
Then you'll want to slowly pour in 1 cup of either milk or buttermilk, either one works
until the dough comes together
You may need to add a little bit more flour to the dough
to get it to be a workable consistency
and then you want to roll it out on a lightly floured surface
until it's about 1/4 inch thick
Then you can cut your dumplings into whatever shape you'd like
but a maybe 1 inch by 2 inch long strip is always a good choice
I just use a butter knife to cut that dough
You should end up with a nice little pile of dumpling dough.
You can do thinner strips, or squares, it really doesn't matter
It's all a matter of personal preference
At this point your chicken should be just about cooked
Grab the 3 chicken breasts out of the pot
and we'll get the celery, carrots, and onion and keep those in the pot as much as possible
and then we're just going to chop these up into little bite sized pieces
and then I'm just gonna add that chicken back into the pot
Then I'm going to add in a little seasoning
with 1 teaspoon of salt
and 1/2 teaspoon of black pepper
and you can adjust that to your own personal tastes
then 2 cups of milk to make this a little more creamy
and I'm going to add in a little cornstarch slurry
which is 1 1/2 tablespoons of cornstarch and it's mixed
with about 1/4 cup of water
and I'm going to stir this all in
The cornstarch slurry is going to thicken things up so that the
soup base will be thick and creamy
Bring it back to a simmer and add in your little pieces
of dumpling dough
Just let it simmer for 20 minutes until the dumplings are cooked through
and then you are ready to eat!
Thanks for watching!
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