Chicken and Dumplings
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into 1.5-inch pieces
- 3 tbsp neutral oil, divided
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 tbsp ginger, minced
- 6 cups chicken stock
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tsp white miso paste
- 1 cup bok choy, chopped
- 2 cups all-purpose flour
- 1 tsp kosher salt
- 1/2 tsp white pepper
- 1/2 cup water
- 2 tbsp chives, chopped
Instructions
- Heat 2 tbsp oil in a large Dutch oven over medium-high heat. Season chicken pieces with salt and pepper, then sear in batches until golden brown on two sides (3-4 minutes per side). Remove and set aside.
- In the same pot, add remaining 1 tbsp oil and sauté diced onion until softened, about 3 minutes. Add minced garlic and ginger, cook for 1 minute until fragrant.
- Whisk miso paste into 1/4 cup of the chicken stock until smooth, then pour back into pot with remaining stock. Add soy sauce and sesame oil. Return chicken to pot, bring to a boil, then reduce heat to low and simmer covered for 20 minutes.
- While broth simmers, make dumpling dough by combining flour, 1 tsp salt, and white pepper in a bowl. Create a well in the center and slowly add 1/2 cup water, stirring with chopsticks or a fork until shaggy dough forms. Knead by hand for 2 minutes until smooth.
- Increase broth temperature to medium so it maintains a gentle rolling simmer. Add bok choy to the pot.
- Tear off walnut-sized pieces of dough (about 16-18 pieces) and drop directly into the simmering broth. Stir gently to prevent sticking. Simmer uncovered for 12-15 minutes until dumplings float and are cooked through.
- Taste broth and adjust seasoning with additional soy sauce or salt as needed. Ladle into bowls, distributing chicken, dumplings, and bok choy evenly.
- Garnish with chopped chives and a small drizzle of sesame oil. Serve immediately while steaming hot.
Inspired by Britt Rescigno’s winning chicken and dumplings. This is a plausible recreation, not the chef’s original recipe.