- Yield: 8 to 10 Servings
For the Dumplings
- 2 cups (250 g) all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 2 eggs
- ¾ to 1 cup (180 to 240 ml) buttermilk
For the Gravy
- 4 tablespoons (55 g) butter
- 2 carrots, sliced on the diagonal into ¼-inch (6-mm) pieces
- 3 medium stalks celery, sliced on the diagonal into ¼-inch (6-mm) pieces
- 2 leeks, washed and thinly sliced
- 2 cloves garlic, minced
- 2 bay leaves
- 3 tablespoons all-purpose flour
- 6 cups (1.4 L) chicken stock
- ¼ cup (60 ml) heavy cream
- 1 roasted chicken (3 to 5 pounds/1.4 to 2.3 kg), meat removed from the bone and shredded
- Cracked black pepper
- Chopped Italian parsley for garnish
How to Make It
Prepare the Dumplings
- In a medium bowl, whisk together the flour, baking powder, and salt. In a separate small bowl, whisk together the eggs and ¾ cup (180 ml) buttermilk. Add the wet ingredients to the dry and stir just until a shaggy dough forms. Add more buttermilk if needed. Prepare the Gravy
- In a Dutch oven or large stockpot, melt the butter over medium heat. Add the carrots, celery, leeks, garlic, and bay leaves. Sauté until the vegetables are soft, about 5 minutes. Stir in the flour to make a roux. Continue to stir and cook for 2 to 3 minutes. Slowly pour in the chicken stock, 1 cup (240 ml) at a time, stirring well after each addition.
- Let the sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in the cream.
- Fold the shredded chicken into the gravy and bring the mixture to a simmer. Using 2 spoons, carefully drop heaping tablespoons of the dumpling batter onto the hot mixture.
- The dumplings should cover the top of the sauce but should not be crowded. Cook for 10 to 12 minutes uncovered until they are puffed and firm to the touch. Season with freshly cracked black pepper and garnish with parsley before serving.