Chicken Stuffed Dumplings

I found a version of this recipe several years ago. I've since modified it so that it suits my tastes better. This is one of my favorite recipes when I want something that is warm and very filling. I always double the recipe because it reheats very well. It makes a good dinner and lunch for the following day!

The preparation for this recipe is somewhat time consuming and I recommend using a mini chopper for the celery and chicken. I think the effort is worth it, but if you are in a hurry, this most likely will not be the recipe for you. I use canned chicken broth that has no msg and is low in sodium. I don't have many choices for the cream of chicken and mushroom, unfortunately. The soups make this recipe somewhat salty, so I advise against adding any salt.

Chicken Stuffed Dumplings (Printable PDF Version)
1 can chicken broth (12 or 14.5 oz. It doesn't matter)
1 can cream of chicken and mushroom soup
1 medium sized chicken breast
Onion (to taste)
1 T oil (olive or vegetable)
1 T celery, chopped
1/2 t parsley
1 C flour
1 T baking powder
1 t sugar
1 T shortening
6-8 T water

Pour the contents of the cans of soup into a pot and start to heat it up on a low heat. This will need to simmer later, but I've had best results slowly warming it from the start since cream of chicken and mushroom is very thick compared to the broth. Remember to stir it occasionally.

Chop up your onion. I like white onions and I used maybe 1/5 of an onion for this. (Note: I add half of the onions to the soup mixture and half to the chicken. How you distribute it is up to you!)

Cut the chicken into small pieces while the pan heats up. Pour the oil in, add the onions and chicken. Cook until the chicken is done. Once the chicken is cooked, let it cool for a few minutes.

Meanwhile...

Chop up the celery. A tablespoon of celery (post chopping) is approximately half a stalk of celery. Having a bit more isn't going to hurt the recipe.

In a bowl, mix together the flour, baking powder, and sugar. Cut the shortening in with a fork. This amount of shortening isn't enough to make the flour crumbly, cutting it in just distributes it better than mixing it in with the water.

Slowly mix in the water until you have a soft dough that isn't too sticky. Sometimes I have to use more water, sometimes I have to use less. I fill a glass with water and add tablespoons of water at a time to the flour mixture. Set this aside for the moment.

When your chicken has cooled to a nice warm temperature, place it into the chopper and chop it into chicken crumbles.

In another bowl, mix together to chicken crumbles, celery, and parsley. At this point, turn up the temperature of the soups and bring it to a simmer.

Take a small chunk of the dough and flatten it with your hands. Place a scoop of chicken crumbles onto the center of the flattened piece of dough.

Close the dough into a bundle by wrapping and pinching the sides together. You can take the dough, roll it out, and cut it into pieces if you want.

The amount of chicken filled dumplings you will have depends on how big you make them. Mine always vary in size, which is fine. If you have any extra chicken crumbles, add them to the soup mixture.

Place all of the dumplings into the simmering soup mixture. Simmer the dumplings for 15-20 minutes. Stir this occasionally and carefully. I usually end up with at least one dumpling that opens up.

I suggest making mashed potatoes while the dumplings cook. The soup gravy goes very well with garlic and cheese mashed potatoes, if that interests you.

The dumplings will plump up while cooking. When they are finished cooking, let everything cool for 5 to 10 minutes before serving.

Enjoy!