Dumpling Ingredients
- 3 cups all purpose flour
- 4 large eggs
- 1 cup water
- 2 tbsp grapeseed oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp old bay seasoning
- 1/2 tsp garlic powder
Ingredients
- 1 tbsp butter
- 4 cups chicken stock
- 2 large russet potatoes, small dice
- 2 stalks celery, small dice
- 2 large carrots, small dice
- 1 medium yellow onion, small dice
- 10 oz can cream of chicken soup (or 8oz roux thickened milk)
- 8 oz sour cream
- 1 cup half & half
- 1 tbsp garlic
- 1/2 tsp old bay seasoning
- salt and pepper to taste
Directions
- Make the dumpling dough first
- Mix the flour, eggs, 1 cup of water, the olive oil and dumpling seasonings with a fork
- The dumpling dough should be very sticky. Cover the bowl with a wet tea towel
- Sweat the onions, celery and carrots in the butter in a stock pot for 7-8 minutes, or until the onions are translucent
- Add the garlic, old bay, potatoes, chicken stock and 2 cups of water to the pot
- Bring soup to a boil, reduce heat and let it simmer for 20 minutes
- Now, start dropping the dumplings in the pot. You may need to adjust the heat higher and lower as you go along, just keep it at a nice simmer
- Use two spoons, dip them quickly in the soup to quickly heat them up
- Cut into the dough with one spoon, and get a ½ inch sized chunk
- Use the second spoon to help get the dumpling off and let it drop in the simmering soup
- Repeat the process until all the dumplings have been dropped.
- Don’t let the dumplings get too large, otherwise they can end up with a gritty texture from improper cooking
- Add in the half & half, chicken soup and sour cream
- Turn off the heat, and mix the soup until everything comes together
Notes
A spaetzle maker can help speed up the dumpling making process, just expect smaller dumplings and a thicker soup. Gluten free flour (https://www.bobsredmill.com/gluten-free-all-purpose-baking-flour.html) works well for the dumpling dough, it just needs extra time to sit and completely hydrate.