Thursday, June 3, 2010

Steamed Dumplings with Creamy Chicken Gravy


A couple of nights ago, after hearing about it from Sheila at knitscookscrochets, I made this recipe for Chicken and Dumpling Bake that Mary posted at Deep South Dish.

I commented to Mary that her recipe was easy and wonderfully tasty, and that it was now my fourth go-to recipe for Chicken and Dumplings, the others being rolled and cut dumplings, drop dumplings and steamed dumplings.  She commented back that the steamed dumplings sounded good.  That got me wondering if I'd posted the recipe here or not.  I had, back in spring of 2008, but I thought I'd repost it now for anyone who'd like to have it.

This recipe is SOOO much trouble, but it is SOOO worth the trouble.  The gravy is thick and creamy, with lots of chicken, carrots and celery. The curry-flavored dumplings are light and fluffy. The combination is guaranteed to cure whatever ails you.

I learned to make this recipe a few years back when I worked for a caterer. I had to scale it down some (ok, a lot -- and it's still a big batch!) and it's a little tricky to make in a home kitchen where I don't have a perforated steam table pan. I've rigged something using a wide skillet, a perforated pizza pan and a domed lid.

I admit, the dumplings are a pain in the butt, so when I make them, I double the recipe and freeze the extra. They aren't quite as fluffy when they thaw, but they still taste great and it saves a ton of time the second time around.

By the way, thinned down with some extra milk, the gravy portion of this recipe makes a really good cream of chicken soup.


Steamed Dumplings with Creamy Chicken Gravy

The Gravy:

2 quarts chicken broth
Chicken base or bouillon, salt and pepper to taste
2 medium carrots, sliced
2 medium ribs celery, sliced
8 ounces half-and-half cream or evaporated milk (can use low-fat evap.)
3 to 4 cups diced or shredded cooked chicken
1 stick butter
3/4 cup flour

Pour broth into a large Dutch oven. Season to taste with chicken base or bouillon, salt and pepper. Add sliced carrots and celery. Bring to a boil, then simmer until vegetables are tender.

Meanwhile make a roux by melting butter in a small saucepan. Stir in flour. Cook and stir until mixture is smooth and gives off a nutty aroma, about 3 minutes. Do not let mixture brown.

When vegetables in broth are tender, stir in cooked chicken and half-and-half cream. Increase heat and bring to a boil. Whisk in roux, a heaping tablespoon at a time, until mixture is smooth and thickened. You will likely need to use entire amount of roux. If gravy is too thick, thin will a small amount of milk. If it is too thin, simmer, stirring often, until desired consistency.

Cover and set aside until ready to serve, keeping mixture warm by occasional turning the burner under it on low for a few minutes at a time. Be careful not to scorch gravy. You could also transfer mixture to a slow cooker, using the Low or Keep Warm setting.

The Dumplings:

3-1/2 cups biscuit mix (Bisquick-type or homemade)
2 eggs, beaten
1-1/2 teaspoons chicken base or granulated chicken bouillon
1/4 teaspoon curry powder
1/4 teaspoon white pepper (can use black pepper if you like)
1 Tablespoons dried parsley flakes (for color)
1 to 1-1/4 cups milk

Bring 2 quarts water to a rolling boil in a deep, wide fry pan. Cover pan with a perforated pizza pan that has been sprayed with non-stick spray. Cover pan with domed lid or metal mixing bowl.

Combine all dumpling ingredients and mix just until all ingredients are moistened and well-combined. Using a 1/4-cup capacity ice cream scoop, scoop dumplings onto pizza pan. Cover with domed lid and cook for about 7 to 7-1/2 minutes.



Dumplings should rise to about the size of a tennis ball. Tops of dumplings should have a crackled appearance.  Break one dumpling apart. If still wet inside, press back together and return to steamer. Check again after 2 minutes. Dumpling should be tender, but dry inside. Remove dumplings to a plate using a spatula. Adjust timing of additional batches accordingly.


Spoon warm chicken gravy over hot dumplings and serve immediately.

Makes about 10 cups of chicken gravy and approximately 18 dumplings. Together they make 9 to 12 servings.




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4 comments:

Sheila said...

OH MY GOSH!! My oldest daughter will love this! I will be making it really soon. I never thought of steaming dumplings like that. And the good part is--I actually have everything on hand to make it but first we have to finish up all the Chinese we got yesterday for J's birthday!! Thanks so much for sharing this one.

jinmo said...

Oh, my goodness, I do love a good biscuit! I had not thought of steaming them, though. I might have to try that, as I have the perfect pan to do that with (not it's intended usage, I'm sure). I grew up eating lots of SOS kinds of meals like this, as it's a very good stretcher of meat.

SonyaAnn said...

This looks wonderful!! I'm so hungry now. I would like to try it but it looks to be out of my league!!! I'll have to get Den involved!

Annie Jones said...

Sheila: I promise you'll like it. :) Chinese food is a favorite of mine, too.

Jinmo: I made a different SOS-type recipe the other day, basically a biscuits and gravy casserole. I'll try to pic and post it next time I make it...it would be an easy way to fix B&G for a small crowd.

SonyaAnn: I'm sure you could handle it, but hey, if you can get your man to cook for you, I say go for it. ;)