Chicken & “Slippery” Dumplings (Delaware-style)

Delaware was the first state to be inducted into the United States of America. That’s pretty cool (and happened a long time ago by American standards). Delaware is one of those “in-between” states that sits right on the border of the Southern and Northern states. Meaning that it’s food, amongst other things, are influenced by different pieces of American culture. Delaware and “slippery” dumplings, however, you can thank the Southern influence for. Let’s get slippery. 🤘🏻Adam

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Chicken & "Slippery Dumplings" (Delaware-style)

IngredientsUSMetric

Chicken Soup

• 3-4 pound Chicken, whole
• 8-10 cups Chicken Stock or Water, to cover
• 1 Onion, whole
• 3 Carrots, whole
• 3 stalks Celery, whole
• 5 sprigs Thyme
• 2 sprigs Rosemary
• 2 Bay Leaves
• 1 small bunch Parsley
• 1 Tbsp Cornstarch
• 1 Tbsp Water
• Chives, for garnish
• Kosher Salt, to taste
• Black Pepper, to taste

"Slippery" Dumplings

• 2 cups All-purpose Flour
• 2 tsp Baking Powder
• 1/4 tsp Kosher Salt
• 3 Tbsp Vegetable Shortening (or Lard)
• 1/2 cup Water
• 2 Tbsp Unsalted Butter

Instructions

1. Add flour, salt and shortening to a bowl. Crumble the shortening into the dough by hand, then pour in the hot water and knead until a soft dough is formed. Cover with plastic wrap and let rest while you prepare the soup.
2. Add chicken, celery, onion, carrots and the herbs to a large dutch oven and season with salt and pepper. Cover with chicken stock or water by 1 inch then cover with a lid. Simmer for 45 minutes to an hour, or until the chicken is cooked through. Skim and discard scum as it rises to the top.
3. Lightly flour your work surface and roll the dough out into a thin ¼ inch sheet. Cut the sheet into 2x3 inch diamonds and refrigerate until needed.
4. Remove the chicken and let cool before shredding into pieces. Discard the veggies and herbs. Increase the heat to high and reduce the broth by a quarter to a third.
5. Mix together the cornstarch and water to form a slurry and whisk it into the reduced broth. Add the chicken, butter and dumplings to the simmering stock then cover and cook for 15 minutes, or until the dumplings are cooked through.
6. Serve the dumplings in shallow bowls, ladle over the soup and top with shredded chicken. Garnish with chives (or other pretty green stuff), more black pepper AND CRUSH!

Adam's Notes

For a thicker soup double the amount of slurry and/or reduce the broth down to half or more. Don't reduce it down too much, or you won't have enough soup for your dumplings.