From the kitchen
Camel Milk Chicken and Dumplings
A classic chicken and dumplings dish with a camel milk-enriched broth and tender drop dumplings.
By Aunesty Janssen · The Complete Camel Milk Guide & Cookbook: A Definitive Guide to History, Science, Sourcing & 150 Original Recipes
Ingredients
- 2 tbsp butter
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 1 lb boneless skinless chicken thighs, in 1-inch pieces
- 4 cups low-sodium chicken stock
- 1 cup pasteurized camel milk, for broth
- 1 1/2 cups (180 g) all-purpose flour
- 2 tsp baking powder
- 3/4 cup pasteurized camel milk, for dumplings
- 2 tbsp melted butter, for dumplings
- 1 tsp fine salt, divided
- 1/4 tsp black pepper, for serving
Method
- Melt butter in a wide 4-quart pot over medium heat. Cook onion, carrots and celery with half the salt 7 to 9 minutes.
- Add chicken and stock. Simmer gently 15 to 20 minutes until chicken reaches 165°F and vegetables are tender.
- Meanwhile whisk flour, baking powder and remaining salt. Stir in 3/4 cup milk and melted butter just until a soft scoopable dough forms.
- Lower soup heat and stir in the remaining 1 cup milk. Keep a gentle simmer.
- Drop dough in 10 to 12 small mounds across the surface, leaving gaps. Cover tightly and cook on low 15 to 18 minutes without lifting the lid.
- Split one dumpling; its center must be set and fluffy, not wet or floury. If needed, cover and cook 3 minutes more. Serve hot.
Cook with confidence
Before you start
Before you start
A wide pot gives dumplings room to expand. This dough includes sufficient milk and a little fat; avoid kneading it. Maintain enough heat for steam without a rolling boil.
Serving and keeping
Refrigerate within 2 hours for up to 3 days. Reheat to 165°F; stored dumplings absorb broth, so add stock as needed.
Broth Must Simmer, Not Boil
After chicken cooks 15 minutes, stir in the first cup camel milk off direct heat, then return to a very gentle simmer. Hard boiling can roughen the milk and break dumplings apart.
A Spoonable Dumpling Dough
Mix the flour and baking powder with the milk allocated to dumplings, using the quantity in the ingredient list. The mixture should be soft enough to drop from a spoon. Do not knead it or add flour to make rolling dough; that produces heavy centers rather than tender steamed dumplings.
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