Fluffy Homemade Dumplings
Tender shredded chicken in a creamy sauce is topped with soft, biscuit-like dumplings simmered right in the pot.
Ingredients
- 5 Tbsp unsalted butter divided, 70g
- 6 Tbsp all-purpose flour 45g
- 1/4 tsp paprika
- 4 cups chicken stock 950ml
- 1 cup light cream or half-and-half 240ml
- 3 cups shredded cooked chicken about 450g
- 1/2 tsp salt plus more to taste
- 1/4 tsp black pepper plus more to taste
- 2 cups all-purpose flour 240g
- 4 tsp baking powder
- 1 tsp salt
- 3/4 cup milk 180ml
Instructions
- Melt 4 tablespoons of butter in a large Dutch oven or heavy-bottomed pot over medium heat. Whisk in 6 tablespoons of flour and the paprika. Cook, whisking constantly, for 1 minute to form a paste.
- Gradually pour in the chicken stock while whisking continuously to prevent lumps. Bring the mixture to a simmer and cook for 5 minutes, stirring occasionally, until the sauce has thickened.
- Stir in the shredded chicken, light cream, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring the stew back to a gentle simmer over medium-low heat. Taste and add more salt and pepper if needed.
- While the stew simmers, prepare the dumplings. In a medium bowl, whisk together 2 cups of flour, the baking powder, and 1 teaspoon of salt.
- Using a pastry blender or your fingertips, cut the remaining 1 tablespoon of cold butter into the flour mixture until it resembles coarse crumbs. Pour in the milk and stir with a fork just until a soft, sticky dough forms. Do not overmix.
- Drop heaping tablespoonfuls of the dumpling dough onto the surface of the simmering stew, leaving a little space between each one.
- Cover the pot with a tight-fitting lid, reduce the heat to low, and let it simmer for 15 minutes. Do not lift the lid while the dumplings are cooking.
- After 15 minutes, uncover and check that the dumplings are cooked through and the chicken is heated to a safe internal temperature of 165°F (74°C). Serve immediately.
Notes
Food Safety: Cooked poultry should always reach an internal temperature of 165°F (74°C). Use an instant-read thermometer to check the chicken in the stew before serving.
Do Not Peek: Lifting the lid while the dumplings cook releases steam, which can make them heavy and dense instead of light and fluffy.
Dough Handling: For the most tender dumplings, handle the dough as little as possible. Mix just until the ingredients are combined.
Chicken Prep: A store-bought rotisserie chicken is a convenient shortcut. You can also use any leftover cooked chicken you have on hand.