'chicken and dumpling' on Serious Eats

From the Archives: Chicken and "Slick" Dumplings

These flat dumplings start out as biscuit dough, but they get rolled out and cut into squares before simmering in the chicken broth. Even though they do end up puffing a little, the surface of the dumplings becomes rather slick. The excess flour helps to thicken the broth. The result is a chicken-rich and particularly hearty soup, a nice switch up from the standard chicken broth with noodles or rice. More

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