Einkorn Chicken and Dumplings
Fluffy dumplings, chicken, and vegetables are enveloped in a creamy, flavorful base. There’s nothing quite so filling and comforting on a cold day as these chicken and dumplings.
Ingredients
- 6 tablespoons 85 g butter
- 1 onion diced
- 1 cup carrots chopped
- 4 cloves garlic minced
- 2 tablespoons 15 g all-purpose einkorn flour
- 5 cups 1,200 g chicken stock
- ½ cup 120 g whipping cream
- 3 cups shredded cooked chicken
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- 1½ teaspoons black pepper
- 1 teaspoon sea salt
for the dumplings:
- 1½ cups 180 g all-purpose einkorn flour
- 3 teaspoons baking powder
- ½ teaspoon black pepper
- ¾ teaspoon sea salt
- 1 tablespoon fresh thyme or 1 teaspoon dried thyme
- ½ cup 120 g whole milk
- 3 tablespoons 42 g melted butter
Instructions
- In a large pot, melt the butter and saute the onion and carrots until the onions are tender. Add garlic and saute until fragrant.
- Stir in the flour and cook for about 1 minute. Slowly pour in the stock, while stirring constantly.
- Add the cream, chicken and seasonings. Bring to a simmer and allow to simmer gently while you make the dumplings, stirring occasionally.
- To make the dumplings, whisk together the flour, baking powder, pepper, salt, and thyme.
- Add the milk and melted butter to the dry ingredients, and stir until a sticky dough forms.
- Stir the soup, then scoop small balls of dough (⅛ cup) directly into the soup.
- Cover with a lid and simmer gently, without stirring, for 7-10 minutes, or until the dumplings are cooked through. To check if they are done, remove a dumpling and pull it gently apart with a fork. If it looks doughy on the inside, continue cooking for 2-3 more minutes.
Notes
This Recipe can be found on page 3 of The Essential Einkorn Cookbook