Chicken dumplings – cooking with love

Since I was little I have always associated food with family, gathering around the dinner table for a good hearty meal is definitely a favourite of mine.

My partner loves to cook and I’ll admit has always been the chef of the house even before he did cookery training. But we normally don’t cook together due to work times and other stuff that gets in the way. Tonight we started a new tradition friday night cooking night where we try out a new recipe together. Tonight is Chicken Dumplings. The recipe is from a book I got at kmart for $5 called fast and simple cooking.


2tbsp olive oil
1 large onion
2 celery sticks
2 carrots
1tbsp fresh thyme leaves
1tsp salt
1/2 tsp pepper
4 tbsp butter
8 tbsp flour
2 tbsp milk
1.4L chicken stock
1 roast chicken or rotisserie chicken
140g frozen peas
2tbsp fresh parsley to garnish

2 tbsp butter
30g fresh chives
1 1/4c flour
2 tsp baking powder
3/4 tsp salt
3/4 cup milk

Heat oil in a large, heavy based saucepan. Dice onion, celery and carrots and add them to the pan. Cook until onion is translucent. Add thyme, salt and pepper, cook for a further minute or two. Add the butter, stir in the flour once butter is melted. Cook until butter and flour are golden. Stir in milk and add stock. Bring to the boil, then reduce to medium heat and simmer for about 10minutes. Meanwhile shred the chicken.


Melt butter, finely chop chives. Put flour, baking powder and salt into a bowl and stir to combine. Stir in butter, milk and chives until just combined.

Stir chicken and peas into the vegetables, then drop small spoonfuls of dumpling batter on top. Cover and simmer for 12-15minutes or until dumplings are cooked through. Garnish with chopped parsley and serve. 

We added one flat mushroom to ours as well so tasty but it is really hot so let it cool down a bit before serving to family.


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