Happy National Dumpling Day! You may scoff at celebrating these arbitrary holidays, but when it comes to carbs, count me in for any celebration!
You know the 2 Sous Chefs by now: my sister, Andi, and my brother-in-law, Joe. They are legitimate chefs, educated at NECI (same place as Alton Brown, NBD), and exercising their craft at one of the best restaurants in the mountains of North Carolina. Prior to giving birth to the Pamper Pirate and taking a multi-month break from blogging back in 2019 to 2020, Andi and Joe had a regular weekly vertical on Lucindervention. The recipes? Delicous.
Rather than going out to eat, save the money, celebrate National Dumpling Day with a 2 Sous Chefs original recipe featuring dumplings, and enjoy the leftovers tomorrow!
“Growing up, Grandma Joanne would make the best homemade chicken and dumplings. It was an all day project and a special treat for Lucinda and me. We would beg Grandma to put in extra dumplings as that was our favorite part of the dish. This is the one dish that will always remind me of my sister as she might love the recipe more than I do.” – Andi
Editor’s note: It is true. One time when I was a junior in high school our grandma came to stay with Andi and I, as both of our parents were out of town for work. I asked Grandma if she knew how to make the recipe and to which she replied that she made the best dang chicken and dumplings ever. And she wasn’t lying.
Ingredients
- 1/2 lbs of cooked turkey – shredded (I prefer to use the leg meat.)
- 1 onion small – diced
- 1 carrot small – diced
- 1 celery small – diced
- 2 garlic cloves – sliced
- 1 pint of homemade chicken stock
- 1 cup of gravy leftovers
- 2 cup self rising flour
- 2 cups buttermilk
- 1 tablespoon vegetable oil
Directions
- Heat a large sauce pan over medium setting.
- Add a tablespoon of vegetable oil to the pan.
- Add the chopped onions and sauté till translucent (or for about 5 minutes).
- Add in sliced garlic and saute the garlic for about 5 minutes.
- Season with salt and pepper.
- Add the celery and carrots to the pan. Reduce the heat to low and cook the vegetables for another eight minutes.
- Add in the pint of chicken stock and cup of gravy. Bring up to a simmer for 10 minutes.
For the dumplings –
I use equal parts self-rising flour seasoned with salt and a lot of crushed pepper, and buttermilk. Mix the buttermilk into the flour. The dumplings should have the consistency of a wetter unbaked biscuit. It should stick to your spoon pretty easily. If the mixture is too wet, gradually add more flour; conversely, if it is too dry gradually add more buttermilk.
To finish –
Gently spoon the dumpling mixture into the simmering sauce base. I like to make the dumplings in 1-and-a-half inch mounds. Once you spoon as many dumplings that you can fit into the pot, cover with a lid and simmer for about ten minutes or until dumplings are cooked through.
Ladle into a bowl and enjoy.