Instructions

  1. In 3-quart saucepan set over medium heat, heat the chicken broth, chicken, vegetables, salt, and pepper to boiling.

  2. In a small bowl, mix the milk and the cornstarch with a wire whisk until smooth; stir into the chicken mixture. Heat just to boiling.

  3. While the chicken is heating, use a fork to stir together the dumpling ingredients in a small bowl.

  4. Once the chicken mixture is boiling, gently drop dumpling dough by 8 rounded spoonfuls onto the boiling chicken mixture.

  5. Reduce the heat to a slow simmer. Cover and cook 15 minutes.

  6. Remove from the heat, and scoop a dumpling and a portion of the filling onto each serving plate. Serve hot.

  7. Yield: 4 servings

Tips from our Bakers

  • If you don't have baking powder on hand, don't worry about it; these dumplings will come out tender and delicious. But if you do, add the optional 1/2 teaspoon baking powder for ethereally light and tender dumplings.
  • If you have access to fresh herbs beyond of parsley, try any of the following: snipped chives, lemon thyme, oregano, or rosemary.
  • There is no need to bake this in the oven; once the stovetop cooking is done, so are you.