Chicken and Dropped Dumplings

Name: Chicken and Dropped Dumplings
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 6 servings Freshly ground black pepper; 2 kilograms stewing hen giblets removed; 2 larges eggs, at room temperature; 78 grams all-purpose flour; 4 teaspoons kosher salt, divided; 3 Tbsps unsalted butter; 2 liters water

Chicken and Dropped Dumplings might be just the main course you are searching for. One serving contains 875 calories, 68g of protein, and 60g of fat. This recipe serves 6. Head to the store and pick up water, stewing hen giblets removed, flour, and From preparation to the plate, this recipe takes around 2 hours. Oops, I Dropped the Lemon Tart, Einat Admony's Chicken Soup With Gondi (Iranian Chicken and Chickpea Dumplings), and Chicken Shui Jiao (boiled Chicken Dumplings) are very similar to this recipe.

Instructions

Watch how to make this recipe.

Special equipment: 7-quart pressure cooker

Equipment you will use

Pressure Cooker

Put the hen and 3 teaspoons of the salt in a 7-quart pressure cooker.

Ingredients you will need

Salt

Equipment you will use

Pressure Cooker

Add water just to cover the hen. Do not fill above the cooker's "maximum fill" line, or 2/3 full. Cover and lock the lid. Bring to pressure over high heat, approximately 20 minutes.

Ingredients you will need

Water

Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 45 minutes.

Equipment you will use

Pot

Release the pressure using the cooker's release device (read the manual!) or cool the cooker by running cold water over the lid for 5 minutes. Open carefully.

Ingredients you will need

Water

Remove the hen from the broth and set aside to cool. The meat should be tender and falling away from the bone. Once the hen is cool enough to handle, pull the meat from the bones in small pieces, cover and set aside. Discard the skin and bones.

Ingredients you will need

Broth

Bone

Meat

Set a cheesecloth-lined colander in a shallow, wide, 6-quart pot and strain the broth, discarding the solids. Taste and season the broth with additional salt, if needed.

Ingredients you will need

Broth

Salt

Equipment you will use

Cheesecloth

Colander

Pot

Put 1/2 cup of the broth, the butter, and remaining 1/2 teaspoon of salt in a 2-quart saucier, set over high heat, and bring to a boil. As soon as it boils, add all of the flour at once and stir with a wooden spoon until the mixture starts to come together, approximately 1 minute. Decrease the heat to low and continue stirring until the mixture forms a ball and is no longer sticky, approximately 3 minutes.

Ingredients you will need

Butter

Broth

All Purpose Flour

Salt

Equipment you will use

Wooden Spoon

Transfer the mixture to a medium bowl and mix, on low speed, for 5 minutes with an electric hand mixer. Beat until cool and there is no more steam rising. Continue to mix on low, and add the eggs, 1 at a time, making sure each is completely incorporated before adding another. You may need to stop occasionally and scrape down the sides of the bowl. Before adding the last egg, check the mixture for consistency: It should tear slightly as it falls from the beater, creating a "V" shape.

Ingredients you will need

Egg

Equipment you will use

Hand Mixer

Bowl

Transfer the dough to a 1-gallon resealable plastic bag.

Ingredients you will need

Dough

Equipment you will use

Ziploc Bags

Cut off 1 corner of the bag to make a quarter-sized opening.

Bring the broth to a slight simmer over medium heat. Pipe 1-inch of the mixture and cut with kitchen shears directly over the broth. Repeat with the remaining batter. Cook, covered, until the dumplings are cooked through, about 8 to 10 minutes. Turn off the heat, add the meat and wait for 2 to 3 minutes before serving.

Ingredients you will need

Broth

Meat

Serve in bowls with freshly ground black pepper.

Ingredients you will need

Ground Black Pepper