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home > recipes > meat > buttermilk chicken dumplings
from US 10 cups low-sodium chicken broth 1 bay leaf 3/4 cup leek, cleaned and chopped 2 carrots, peeled and chopped 1/2 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon fresh-ground black pepper 1/4 teaspoon ground nutmeg 1/4 teaspoon ground mace 1/2 teaspoon ground cinnamon 3/4 teaspoon salt 4 cup country-style bread, cubed, without crust 1 cup buttermilk 1/4 pound ground chicken 2 teaspoon finely chopped fresh ginger 1 egg 3/4 cup thinly sliced scallions Bring the chicken broth and bay leaf to a simmer in a stockpot over medium-low heat for 1 hour. Remove the bay leaf. Add the leeks and carrots and bring to a simmer again, cooking until the vegetables are tender, about 10 minutes. Keep hot. Sift the flour, baking powder, pepper, nutmeg, mace, cinnamon, and salt together in a large mixing bowl, and set aside. Toss the bread and buttermilk together. Let bread soak for 10 minutes. Mash, and add the chicken, chopped ginger, egg, and scallions. Sift in the flour mixture, and stir to mix well. Shape into small balls, using about 2 tablespoons of dumpling mixture for each. Bring a large saucepan of water to boil, and add 2 tablespoons salt. Poach the dumplings in two batches, stirring occasionally, about 5 minutes each batch. Dumplings will float when cooked. Serve dumplings in soup bowls with hot broth. Note: For an enriched and flavorful broth, simmer 2 pounds chicken thighs with the broth. After straining, pull the cooked meat from the bone and use it for chicken salad or tacos.

Buttermilk Chicken Dumplings


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(posted September 17, 2012)

from US

10 cups low-sodium
chicken broth
1
bay leaf
3/4 cup
leek, cleaned and chopped
2 carrots, peeled and chopped
1/2 cup
all-purpose flour
1 teaspoon
baking powder
1/4 teaspoon fresh-ground black pepper
1/4 teaspoon ground
nutmeg
1/4 teaspoon ground
mace
1/2 teaspoon ground
cinnamon
3/4 teaspoon
salt
4 cup country-style
bread, cubed, without
crust
1 cup
buttermilk
1/4 pound ground
chicken
2 teaspoon finely chopped fresh ginger
1
egg
3/4 cup thinly sliced scallions

Bring the
chicken broth and bay leaf to a simmer in a stockpot over medium-low heat for 1 hour. Remove the bay leaf. Add the leeks and carrots and bring to a simmer again, cooking until the vegetables are tender, about 10 minutes. Keep hot.

Sift the flour,
baking powder, pepper, nutmeg, mace, cinnamon, and salt together in a large mixing bowl, and set aside. Toss the bread and buttermilk together. Let bread soak for 10 minutes. Mash, and add the chicken, chopped ginger, egg, and scallions. Sift in the flour mixture, and stir to mix well. Shape into small balls, using about 2 tablespoons of dumpling mixture for each.

Bring a large
saucepan of water to boil, and add 2 tablespoons salt. Poach the dumplings in two batches, stirring occasionally, about 5 minutes each batch. Dumplings will float when cooked. Serve dumplings in soup bowls with hot broth.

Note: For an enriched and flavorful
broth, simmer 2 pounds chicken thighs with the broth. After straining, pull the cooked meat from the bone and use it for chicken salad or tacos.



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