I had to revamp my chicken & ricotta dumplings recipe. This new and improved “shopping-centric” recipe uses ingredients in amounts that you can buy in grocery stores. If you prefer to not end up with 3 tablespoons of leftover diced onion so that you can get exactly 1 cup of onion for a recipe, then these shopping-centric recipes are for you.
Most recipes are written using volume and weight measurements. But, why not turn it around? Recipes are guidelines. You can’t be afraid to sway a little bit from the exact measurements. Obviously, this typically does not apply to the chemistry that is baking.
Don’t Be Scared. Just Taste it!
Julia Child once said, “The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.” and while I have my standards and care very much about the way my food comes out for my clients, she was right. Don’t be scared. There is almost ALWAYS a way to fix food, especially in the savory realm of things. Your most important tool in your kitchen is your taste. Rely the most on taste and it’ll be all good in the end.
My chicken & ricotta dumplings recipe is a tad lighter than your traditional chicken & dumplings in that the dumplings are ricotta based. It eats more like a soup, but you could hold back on the liquid if you’d prefer it thicker.
Chicken & Ricotta Dumplings
Yield: about 2 quarts
4 oz butter
1 large yellow onion, small diced
1 bunch celery, stalks only, leaves removed, small diced
2 T garlic, minced
2 T fresh thyme, chopped
6 T AP flour
1 ½ Q chicken stock
1 lb. ricotta cheese
1 ½ C AP flour
½ C parmesan cheese
1 ½ t salt
About ½ lb. boneless skinless chicken thighs
Salt and pepper to taste
In a large stock pot over medium heat, melt the butter and add the flour. Stir occasionally until the mixture (the roux) turns into a blond color and the flour aroma turns slightly nutty (3-5 minutes).
Slowly whisk in the chicken stock about 2 cups at a time until the mixture comes to a boil again.
Once all the stock as been added, add the chicken thighs, onion, celery, garlic, and thyme to the pot, bring to a boil, reduce to a simmer, cover, and simmer on low until the chicken is cooked through and shreds apart easily (about 20-30 minutes)
Meanwhile, combine the ricotta, flour, egg, parmesan, and salt until a loose dough is formed and reserve.
Once the chicken is done, remove it to cool and bring the soup to a low boil.
Shape the dumplings into small balls one by one and drop into the soup. I like about 1 ½ – 2-inch balls but you can shape them how you like. Bring the soup to a boil until the dumplings are cooked through (about 2 minutes) then back down to a simmer.
When the chicken is cool to the touch, pull apart and return to the soup. Add more stock, water, milk, or cream (if you’re feeling indulgent) to the soup if you’d prefer it thinner. Season with salt and pepper to taste.