Feather Dumplings for Chicken and Dumplings

Feather Dumplings for Chicken and Dumplings

Ingredients:

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon black pepper (optional, adjust to taste)
• 1 tablespoon baking powder
• 1 egg, well beaten
• 2 tablespoons melted butter
• 2/3 cup full-fat milk

(These dumplings are light, fluffy, and perfect for simmering in your favorite chicken stew or soup.)

Instructions:

1. Mix Dry Ingredients:
   In a large bowl, whisk together the flour, salt, black pepper, and baking powder until well combined.
2. Combine Wet Ingredients:
   In a separate bowl, beat the egg, then stir in the melted butter and milk.
3. Form the Dough:
   Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Do not overmix — the dough should be slightly sticky and soft.
4. Prepare the Chicken Broth:
   Have your simmering chicken stew, soup, or broth ready. The broth should be hot but not at a rolling boil.
5. Shape the Dumplings:
   Using a spoon or your fingers, drop small spoonfuls (about 1–2 tablespoons each) of dough onto the simmering broth.
6. Cook the Dumplings:
   Cover the pot with a lid and simmer gently for 12–15 minutes. Avoid lifting the lid while cooking — the steam is what makes the dumplings light and “feather-like.”
7. Check for Doneness:
   The dumplings are done when they have puffed up and are cooked through. You can test one by cutting it in half; it should be fluffy with no raw dough inside.
8. Serve:
   Ladle the chicken and dumplings into bowls and enjoy immediately!

Tips:

• For extra flavor, you can add 1 teaspoon of dried herbs (thyme, parsley, or dill) to the dry ingredients.
• If you like smaller dumplings, use a teaspoon to drop them; larger dumplings will take a minute or two longer to cook.