Homemade chicken & potato dumplings
Technically this is supposed to be homemade chicken and dumplings but I added potatoes for extra filling.
Chicken and dumplings recipe:
6 chicken legs
Badia complete seasoning
Salt & pepper
Better than bouillon roasted chicken base
2 cups all purpose flour
1/2 teaspoon baking powder
2 tablespoons cold salted butter
1 cup of milk
In a round deep pot fill it half up with water and add the 6 chicken legs, complete seasoning, salt & pepper, and better than bouillon roasted chicken base. Bring to a boil and let chicken cook all the way. You want the chicken to be falling off the bone. Keep the broth.
While chicken is cooking you are going to make the dumplings. In a bowl mix together the flour, baking powder, and butter. You want to make sure the butter is smashed into tiny pieces (I used a fork). Once that’s mixed you add the cup of milk and stir it up.
Flour a flat surface and roll out the dough. Add a sprinkle of flour here and there. You want to make sure the dough is not sticky. You then flatten it out with a rolling pin and if you don’t have that, I used a glass cup.
You then use a pizza cutter or a knife and cut it up into tiny squares. You then take the dumplings and coat it very lightly with more flour. Set to the side (I put mine in the fridge) until the chicken/chicken broth is ready.
Once the chicken is done cooking you will remove the bones and shred the chicken. Keep the broth from what you boiled the chicken in.
— I wanted to add potatoes so I cut up 4 potatoes and set to the side in water(so they don’t brown) until I’m ready to add the dumplings. The dumplings and potatoes will take about 15 minutes to cook.
When adding the dumplings put it in one at a time so they don’t stick together and stir frequently.
Let them cook for 15 minutes. You’ll know they are done when they aren’t doughy anymore.
Homemade chicken and potato dumplings are a satisfying comfort food that marries tender, shredded chicken with soft, fluffy dumplings and the hearty addition of potatoes. While traditional chicken and dumplings often omit potatoes, adding them increases the heartiness and texture diversity of the dish, providing a more filling experience. To achieve the best results, start with quality chicken legs to create a rich, flavorful broth by simmering them with complete seasoning blends like Badia, salt, pepper, and a roasted chicken base. The broth is crucial as it imparts moisture and depth of flavor to both the dumplings and potatoes. When preparing dumplings, the combination of all-purpose flour and baking powder ensures a tender, light texture. Incorporating cold salted butter into the flour mixture before adding milk creates a flaky dough. Rolling out the dough on a floured surface and cutting it into small squares allows each dumpling to cook evenly. Potatoes should be peeled, diced, and kept in water to avoid browning, preserving their white color until cooked. Adding dumplings to the simmering broth one at a time while stirring prevents them from sticking together. Cooking dumplings and potatoes for about 15 minutes ensures the dumplings lose their doughy texture and the potatoes become tender but not mushy. This recipe is versatile: seasoning can be adjusted to taste, and additional vegetables like carrots or celery can be added for extra nutrition and flavor. For a gluten-free adaptation, alternative flours like rice or chickpea flour could be experimented with, although texture may vary. Serving chicken and potato dumplings hot offers not only nourishment but also evokes a sense of home-cooked warmth, making it an ideal dish for cold days or when craving hearty meals. Including homemade dumplings in your cooking repertoire introduces a rewarding skill and a delicious variation on a classic comfort food.
