Chicken and Green Onion Dumplings

Chicken and Green Onion Dumplings
  • Servings: 6
  • Difficulty: Moderate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 3 lbs. chicken thighs, bone-in and skin removed
  • 2 Tablespoons olive oil
  • 1/4 lb. bacon slices, cut into thin slices
  • 2 cups diced onions
  • 2 cups diced carrots
  • 1 1/2 cups diced celery
  • 6 cloves garlic, chopped
  • 5 Tablespoons flour
  • 9 cups water
  • 3 teaspoons salt, divided
  • 1 2/4 teaspoons ground black pepper, divided
  • 1 teaspoon dried thyme leaf
  • 2 bay leaves
  • 2 1/4 cups all-purpose flour
  • 3 1/2 teaspoons baking powder
  • 1 1/4 cups milk
  • 4 1/2 Tablespoons vegetable oil
  • 1/2 cup minced green onions


1. In a large Dutch oven, lightly brown the chicken in olive oil. When they are browned (which may need to be done in batches) remove them from the pan and reserve.

2. Add the bacon to the pan and saut� until lightly browned.

3. Add onions, carrots, celery, and garlic. Continue to saut� until they are softened (about 10 minutes).

4. Add flour and cook for several minutes.

5. Add reserved chicken, water, 2 1/2 teaspoons salt, pepper, thyme, and bay leaves to the pot. Bring to a boil, reduce to a simmer, cover and cook for about 50 minutes or until the chicken is very soft.

6. Remove the chicken from the liquid. When cool enough to handle, remove the chicken from the bones, trying to keep it in large pieces. Add the meat back to the broth.

7. To make dumplings, mix together flour, remaining salt, and baking powder. Add milk, vegetable oil, green onions and black pepper and mix until just combined.

8. Spoon in the dumpling mixture into the simmering liquid. The dumplings should be about 1/4 cup each. Simmer uncovered for 10 minutes. Then, cover the pot and continue to simmer for 10 more minutes.

9. Taste for additional seasoning if desired and serve.
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