chicken & dumplings
Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 3 tbsp vegetable oil, divided
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 6 cups chicken stock
- 2 cups bok choy, cut into 1-inch pieces
- 1 cup shiitake mushrooms, quartered
- 3 scallions, cut into 1-inch pieces
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 cup all-purpose flour
- 1 tsp salt
- 6 tbsp water
- 2 tsp white pepper
Instructions
- Heat 2 tbsp oil in a large heavy-bottomed pot over medium-high heat (375°F if using thermometer). Season chicken with salt and white pepper. Sear chicken in batches for 2-3 minutes per side until golden; set aside. Do not overcrowd the pan.
- In the same pot, add remaining 1 tbsp oil, then sauté minced garlic and ginger for 45 seconds until fragrant. Return chicken to pot, pour in 6 cups chicken stock, and bring to a boil over high heat. Reduce to medium-low and simmer for 12 minutes.
- While broth simmers, prepare dumpling dough: combine 1 cup flour and 1 tsp salt in a bowl. Create a well, add 6 tbsp water, and mix with a fork until shaggy dough forms. Knead by hand for 2 minutes until smooth. Rest dough, covered, for 5 minutes.
- Add mushrooms, bok choy, and scallions to the simmering broth. Increase heat to medium and bring to a gentle boil.
- Divide rested dough into 12 equal portions. Roll each between your palms into a 1-inch ball, then flatten slightly into a disc. Drop dumplings one at a time into boiling broth. Stir gently with a wooden spoon to prevent sticking. Once all dumplings are added, return to a boil, then reduce heat to medium and simmer for 8-10 minutes until dumplings float and cook through.
- Season broth with soy sauce and sesame oil. Taste and adjust seasoning. Ladle into bowls, ensuring equal distribution of chicken, vegetables, and dumplings. Serve immediately while piping hot.
Inspired by Kenny Gilbert’s winning chicken & dumplings. This is a plausible recreation, not the chef’s original recipe.