Recipe by Retro Kali
This recipe came from a Martha Stewart magazine.The dumplings in this are unusual, with lemon zest, and cornmeal. I love them, but remember that the taste and texture of the dumplings is different from standard dumplings. I add more parmesan cheese to the mixture, but I will post it as it is in the recipe. I used the shallot the first time, but it is just fine without, or replaced with a minced onion. I cook the chicken first, but the recipe doesn't specify.
- 6 boneless skinless chicken breasts
- 4 carrots
- 1 onion
- 2 celery ribs
- 1 garlic clove
- 1 bay leaf
- 2 cups chicken stock
- 1 teaspoon thyme
- 1⁄4 cup yellow cornmeal
- 2 tablespoons yellow cornmeal
- 3⁄4 cup flour
- 1 teaspoon baking powder
- 2 tablespoons minced shallots
- 1 tablespoon lemon zest
- 3⁄4 cup chopped parsley
- 2 tablespoons parmesan cheese
- 1 1⁄2 tablespoons cold unsalted butter
- 1⁄2 cup milk
Directions See How It's Made
- Chop chicken, celery, carrots,onion, and mince garlic.
- bring two quarts water, chicken, carrots,onion, celery, garlic, bay leaf, stock, and some salt to a boil.
- reduce heat to medium-low. simmer 20 minutes.
- add thyme.
- In a mixing bowl, whisk cornmeal, flour, baking powder, parsley,1/2 tsp salt, shallot, zest and cheese.
- cut butter into small pieces, add butter to mixture with fingertips, until mixture resembles course meal.
- add milk, and stir until a dough forms.
- roll into 1 inch balls, add all at once to simmering broth.
- cover, simmer undisturbed, for 20 minutes.
- don't forget to remove the bay leaf before serving!