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Loading...| 3 -4 lbs chicken pieces ( such as wings or legs ) | |
| 1 small head of celery , carefully washed and trimmed , cut into 1-inch chunks | |
| 1 large yellow onion , coarsely chopped | |
| 1 bouquet garni containing bay leaf , parsley , thyme | |
| 1 large carrot , thickly sliced | |
| 1/2 teaspoon peppercorn | |
| salt , to taste | |
| chopped fresh parsley , to serve | |
| 3 medium potatoes , peeled , cut into 1-inch chunks | |
| 2 tablespoons butter | |
| 2 eggs | |
| 1 cup whole wheat flour | |
| 2 tablespoons chopped fresh basil | |
| salt & freshly ground black pepper |
| 1. | In a large pot, simmer chicken pieces, celery chunks, onion, bouquet garni, carrot, peppercorn, and salt. |
| 2. | In a separate pot, boil potatoes until tender and drain. |
| 3. | Mash potatoes with butter, eggs, flour, basil, salt, and pepper to form dough. |
| 4. | Roll dough into small balls and drop into simmering broth. |
| 5. | Cook for 15-20 minutes or until dumplings are fully cooked. |
| 6. | Serve hot, garnished with chopped parsley. |
Satisfying and filling meal.
The chicken broth adds depth of flavor to the dish.
Potato dumplings can be heavy and may not suit those looking for a low-carb or low-calorie option.
The dish is a good source of protein from chicken and vitamins from celery and carrots. The use of whole wheat flour increases the fiber content of the dumplings.
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