- 2 tbl butter
- 1 onion minced
- 2 carrots chopped
- 2 stalks of celery chopped
- 8oz chopped mushrooms
- about 1 cup of frozen peas
- 2 cloves of garlic chopped
- 4 tbl flour
- 3 tbl sherry or white wine
- 4 cups veggie stock
- 1/2 cup cream
- 2 tbl of fresh parsley
- 2 tbl of fresh dill
- salt and pepper to taste
- 1 1/4 cup flour
- 1/3 tsp salt
- 1 tsp baking powder
- 1/2 cup milk
- 1 egg
sometimes i prefer to talk about nothing that has to do with a recipe. sometimes i just can’t stop raving. this is one of those recipes i really want to rave about.
i want to tell you all kinds of things…how much i love it, how many bowls we all ate, and for a vegetarian recipe how good this is. ok, i guess i just told you.
it’s not one of those recipes that is missing meat. does it taste like chicken…yeah, i guess it kind of does. will you miss it? no. no not at all.
it’s a simple easy recipe that takes no time. it’s adapted from a great website that i recently found on pinterest (oh pinterest, my favorite little cookbook). have you come across fresh365 yet? if you haven’t please take a moment to go on over…love love love. can’t get enough.
if you are looking for a great recipe you found it. if you are looking for a meatless monday recipe that will satisfy even the biggest meat eater, get into your kitchen and get to work!
simple and easy vegetarian chicken and dumplings adapted from fresh365.com
a little note: the original recipe on 365 uses sherry. i have made this twice, one time using sherry and one time using white wine. both taste great but i prefer the sherry. it gives it a much more meaty rich taste. if you have sherry on hand, use it.
as you can see the dumpling mixture is a little different. i was given a cookbook a year or so back called sunday best baking by white lily flour. no joke, best recipes. the following dumpling recipe is an variation of the dumpling recipe on page 87, it’s a recipe for a beef stew with herbed dumplings…it’s one of my favorites.
- in a dutch oven or heavy bottomed pot melt butter and saute the onion, mushrooms, garlic, celery, 1 tbl of dill,1 tbl parsley and carrots for about 5 minutes.
- add sherry and mix, wait a minute, scrape the bottom of the pot and add in the flour. mix and make sure to incorporate the flour. cook for another minute. add stock.
- bring mixture to a boil and set to simmer for about 20 minutes.
to make the dumplings:
- to a bowl add flour, baking powder and 1/4 tsp of salt, whisk to break up any lumps.
- add to the mixture 1 tbl of dill, 1 tbl of parsley, 1/2 cup of milk and one egg. mix all together with a wooden spoon.
- set aside.
to finish up….
- when your done making your dumplings add cream and peas to the broth and bring mixture slowly back to simmer.
- using a tbl carefully place (drop) dumpling mixture into the pot.
- cook covered for 10 minutes. do not lift the cover. let the dumplings cook unattended. they are ready when they float to the top of the pot. sometimes i like to flip them after 10 minutes and give them another 5. that’s just my preference though.
sprinkle with some fresh parsley and dill, serve and enjoy!