Mar 3 2015

Chick’n & Rosemary Dumplings

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My grandma made the best chicken & dumplings ever, but I’ve never been a big fan of brothy soups so I’d always eat the dumplings out of the soup. She used cheap biscuit dough to for the dumplings and somehow it was the best thing. My recipe uses biscuit dough that you’ll make by hand. I can’t wait for you to try this. Oh, and if you’re one of those people that thinks dumplings need to be rolled out and cut into squares…go back to the cafeteria you came from! (just kidding, you can roll out the dough if you want but why would you want to add an extra step?)

Also, don’t feel like you *have* to make the chick’n in this. If you’ve got a favorite faux chicken product, use that. I’d suggest shredding it with a fork, but do what you like!

Total Time to Prepare: 1.5 hoursCooking Time: 1 hourServes: 6-8

Ingredients

  • 12 cups water
  • 2 tbsp faux chicken broth base
  • 1 diced carrot
  • 1 cup diced onion
  • 2 cloves garlic (minced)
  • 1/2 tsp thyme
  • 1/2 tsp salt
  • 3/4 tsp black pepper
  • 1 bay leaf
  • 1 cup textured vegetable protein
  • 1/2 tsp salt
  • 1/4 tsp ground sage
  • 1/2 tsp thyme
  • 1 cup water
  • 1 tsp faux chicken broth base
  • 3/4 cup vital wheat gluten
  • 1 tbsp oil
  • 1.5 cups APF flour
  • 1 tsp dried rosemary
  • 1.5 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup unsweetened soy milk (scant 3/4 cup)
  • dash vinegar

Directions

    For the soup base

  1. Add 12 cups water to a large stock pot.
  2. Add everything else in the ingredients list up to the 'Textured Vegetable Protein' into the pot with the water and turn to a medium heat. Cover and let heat while preparing the chick'n & dumplings.
  3. For the chick'n

  4. Combine the TVP, salt, ground sage, and thyme in a blender and blend until you've got a nice broken down TVP solution.
  5. Combine the 1 cup of water and faux chicken broth base in a small pot, bring to a boil.
  6. Remove from heat, add the TVP mixture, stir to evenly spread everything, cover and let sit for 10 minutes.
  7. After the 10 minutes is up mix in the 3/4 cup gluten until you've got a uniform piece of dough.
  8. Divide the dough into 4 pieces, flatten as best you can and lightly sauté each side of the patties in oil until golden brown.
  9. Take the patties out, chop them up roughly into bite sized pieces then sauté them a little more on a low-medium heat until nice and browned.
  10. For the dumplings

  11. Combine the flour, baking powder, salt, and rosemary together. Whisk so that it's all combined nicely.
  12. In a measuring cup add a splash of vinegar (your choice). Then add a scant 3/4 cup unsweetened soy milk and watch it curdle!
  13. Mix the "buttermilk" into the flour mixture until you've got a nice sticky biscuit dough. You may need to add a touch more flour to keep it from being too sticky.
  14. Now add it to the soup base!

  15. Your chick'n should be nicely browned so go ahead and add it to the soup base.
  16. Take your biscuit dough and pinch off small pieces of dough, about 1" in diameter size, and drop them in the soup base. Keep doing this until your out of dough.
  17. Once the dumplings float you're ready to eat! You can let it cook a little longer though, you won't ruin anything. This is highly flexible.
  18. Garnish with a sprinkle of smoked paprika and rosemary, enjoy!