Easy No-Fail Flat Dumplings

• portions: 4 servings
• temps actif: 30 minutes
• temps total: 25 minutes

Ingrédients

1 package chicken thighs with skins, at least 6

2 chicken bouillon cubes

1 teaspoon salt

1/2 teaspoon pepper

2 cups all-purpose flour, more for work surface

3/4 to 1 cup fresh chicken broth, from cooked chicken

1/2 cup sour cream

1 teaspoon salt

1/2 teaspoon pepper

1/4 cup cornstarch

1 cup milk

Instructions

Chicken

Add the chicken to a large pot of water. Add the bouillon cubes, salt & pepper and bring to a boil over high heat. Reduce heat to medium, cover with a lid, and cook under chicken is tender, at least one hour. Turn off heat under the pot and transfer chicken to a bowl. Once chicken has cooled, remove skin and bones and tear chicken into bite size pieces and set aside.

Dumplings

In a large bowl, mix together the flour, salt, and pepper. Add the chicken broth and sour cream. Mix just enough to combine. The mixture will be slightly wet.

Transfer dough to a heavily floured work surface. Sprinkle additional flour on top of the dough. Lightly knead dough, adding additional flour as needed, until dough is no longer sticky. Divide dough in half and roll one half at a time. Roll dough out to a thickness of about 1/8 inch in thickness. When dumplings cook, they will double in thickness.

Using a pastry or pizza cutter, cut dough into long vertical strips, about 1 inch wide. Cut the dough horizontally, cutting pieces about 1 1/2 inches or as desired. Dip 2-3 pieces at a time in flour and transfer to a large plate.

Bring pot of broth back to a boil over medium heat.

Drop a few floured dumplings into the broth at one time, making sure they are not sticking together as you drop them.

Reduce heat to medium-low and cover the pot with a lid. Allow dumplings to cook for about fifteen to twenty minutes until they are tender and done. If you roll them thicker than 1/8-inch, they might take up to 25 minutes. Check by forking one. Note: They might start out thin but the longer they are in the broth after they are cooked, the thicker they will become as they soak up the broth. Transfer dumplings to a bowl and repeat steps 2 through 6 with the second half of dough.

Once all dumplings have been cooked and transferred to a bowl, make the white sauce.

Whisk the cornstarch into the cup of milk. Add the milk to the hot broth and stir constantly over medium heat until the mixture thickens. This takes about 2 to 3 minutes. Remove the pot from the heat and taste the broth. Add additional salt and pepper to taste, then transfer the dumplings and the chicken back to the pot.

Refrigerate any leftovers. Once dumplings are reheated, if there’s not much sauce, add a little bit of milk or chicken broth.

Nutrition

• Calories: 2042
• Lipides Totaux: 31.5 g
• Lipides Saturés: 13.5 g
• Acides Gras Trans: 0 g
• Cholestérol: 156.1 mg
• Sodium: 6258.3 mg
• Glucides Totaux: 352.7 g
• Fibres Diététiques: 11.3 g
• Sucres Totaux: 16.1 g
• Protéines: 78.9 g