Chicken and Ricotta Dumplings
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.