Deborah VanTrece leads the SFA Cooking School on Wednesday, September 16 at 5 p.m. CT/6 p.m. ET.
Head to your local market to stock up on ingredients.
Chicken and Scallion Dumplings
1 cup sifted all-purpose flour
¾ teaspoon kosher salt
1 teaspoon ground black pepper
1 teaspoon Lawry’s Seasoned Salt
1 teaspoon garlic powder
1 teaspoon onion powder
3 to 3 ½-pound chicken, cut into 8 piecse
3 tablespoons vegetable oil
1 cup chopped celery
1 cup chopped onions
1 ½ cups shredded carrots
4 garlic cloves, minced
7 cups chicken stock
1-inch piece fresh ginger, peeled and halved
2 stalks lemongrass, smashed and cut into 4-inch lengths
½ cup white wine vinegar or coconut vinegar
3 bay leaves
¼ teaspoon black peppercorns
2 cups all-purpose flour
2 tablespoons baking powder
1 teaspoon kosher salt
½ cup sliced scallions
1 cup milk
3 tablespoon butter, melted
Salt and pepper to taste
In a shallow pan, combine flour, salt, and pepper. In a separate small bowl, combine seasoned salt, garlic powder, and onion powder. Place cut chicken pieces on a sheet pan. Season with seasoned salt, garlic powder, and onion powder mixture. Lightly dredge seasoned chicken in the flour. Shake off excess flour and place chicken on a sheet pan. Set aside the excess flour.
Heat a Dutch oven over medium-high heat and add vegetable oil. Once oil is hot, add chicken, a few pieces at a time, and brown on all sides. Remove browned chicken and place on a platter. Repeat until all chicken is browned.
Reduce heat to medium and add celery, onions, and carrots to the Dutch oven. Sauté about 3 to 5 minutes or until onions are translucent. Add garlic and cook for another 2 minutes. Whisk in the excess flour until blended. Slowly add in chicken stock, stirring constantly. Once combined, add in ginger, lemongrass, vinegar, bay leaves, and peppercorns. Return browned chicken to the Dutch oven and bring to a boil. Reduce heat to low and cover. Simmer on low for 35 to 45 minutes or until chicken is done.
Remove chicken from pan and place in a shallow bowl to cool. Remove bay leaves, ginger, and lemongrass and discard. Once chicken is cool enough to handle, using your fingers or two forks, remove chicken from the bone and shred, discarding skin if desired. Return shredded chicken to the Dutch oven and continue to simmer.
To make the dumplings, in a medium bowl, combine flour, baking powder, and salt. In another bowl, blend milk and butter together. Slowly add milk mixture into flour mixture. Mixture should form a sticky dough.
Using a tablespoon or small scoop, drop dumplings, one at a time, on top of the simmering chicken. Cover and cook for 18 to 20 minutes until dumplings are done. Season with additional salt and pepper as needed. Garnish with chopped parsley, if desired.
Whole Chicken(cut into 8 pieces)
Chicken stock or broth
White Wine or Coconut Vinegar
Ground Black Pepper
Lawry’s Seasoned Salt