Dumplings, rediscovered

Dumplings evoke ultimate old-world kitchen charm: they seem to exist everywhere, from potstickers to pirogi, matzo to gnocchi. Drop dough -- shaped, filled, flavored, or plain -- into a hot liquid, and there you have it: Dumplings, just like grandma made (whether she made them in Armenia or Korea).

Also, "comfort, value and simplicity" are really hot right now. The very definition of dumpling.

Still, I was hesitant to write about dumplings. I mean, really? Is this soggy biscuit worth documenting? But these are delicious -- think mid-century American Sunday supper. Awesome comfort food, showing some semblance of planning and effort (but really requiring very little of either). A more contemporary version might include whole-wheat flour or different spices and herbs, but for now this will be a staple.

Still have turkey in the freezer from Thanksgiving? Defrost it. You might reduce the initial cooking time by 5 or so minutes, if using leftovers -- just make sure the sauce still reduces to the desired consistency.

Chicken and Dumplings

From Everyday Food.

For chicken + sauce:

• 3 T butter
• 1 onion, cut into 1-inch pieces
• 5 carrots, cut crosswise into 1 1/2-inch pieces
• 1/2 tsp dried thyme
• 1/4 C flour
• 14 oz low-sodium chicken broth
• 1 1/2 lbs boneless, skinless chicken thighs (or turkey), in large pieces
• 10 oz frozen peas

For dumplings:

• 3/4 C flour
  
• 2 T chopped fresh dill, or 3/4 tsp dried dill weed
• 1 3/4 tsp baking powder
• 1/2 C + 2 T milk

In a Dutch oven, heat butter over medium. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft. Add 1/4 C flour and stir briefly; add broth. Stirring constantly, bring to a boil. Reduce heat to medium-low. Arrange chicken in pot. Cover and simmer 20 minutes.

Now dumplings: In a bowl, whisk 3/4 cup flour, 1 3/4 tsp baking powder, 1/2 tsp salt, and dill. Stir in 1/2 C milk. Dough/batter should be very soft -- if it will not plop readily from a spoon, add additional 2 T milk.

Come back to the pot. Stir in peas. Drop dumplings on top, evenly-spaced, in 10 large tablespoons. (I use this medium cookie scoop, which keeps everything evenly sized.) Cover. Simmer 20 minutes, till dumplings are just firm -- they'll still look soft, certainly not baked, but should be delightfully fluffy to eat.