Rita's chicken & dumplings
3 cups cooked chicken coarsely chopped (either home cooked, purchased or deli-roasted)
1/2 pound sausage, sautéed and drained
1/2 stick butter
1/3 cup flour
1 teaspoon minced garlic
14.5 oz chicken broth or about 2 cups stock
2/3 cup milk
Salt and pepper to taste
Melt butter and stir in flour. Cook but don't let brown. Add garlic, broth and milk, Cook, stirring constantly until slightly thickened, a few minutes. Stir in sausage and chicken. Turn to low while making dumplings.
2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 cup milk (whole is good but 2% can be used)
3 tablespoons unsalted butter
Freshly ground black pepper
Stir baking powder and salt into flour. Put milk and butter in saucepan. Bring to a simmer. Make a well into the flour mixture. Stir in milk and herb mixture all at once. Dough will look shaggy and a bit sticky. Don't over mix. Using a 1" scoop, scoop out dumplings onto stew. (If you have too many dumplings for one batch, make multiple batches as follows):
Dust a tray with flour - don't add a lot as this will make the dumplings tough. You just want enough to make them not stick to the tray. Using a 1" scoop, scoop out dumplings onto flour. You will get about 30 dumplings.
Drop dumplings into gently boiling stew (you may have to dust your fingers with flour). You'll make several batches. If you're in a real hurry, divide the stew between 2 saute pans and cook the dumplings all at once.
Cover each batch with a lid and keep soup at a gentle boil for 6-10 minutes or until the largest dumpling is done: cut in half and the inside should be completely cooked. Dumplings expand to double or even triple their size.
No peeking! Do not remove lid - the steam is what cooks the dumplings and makes them rise and if you remove the lid, all of the steam is removed, as well.
Have a tray sprayed with cooking spray and place the cooked dumplings on it until all the dumplings are done.
To refrigerate dumplings after they're cooked: