Ingredients:

  • 250g all-purpose flour
  • 15g baking powder
  • 5g fine sea salt
  • 180ml whole milk
  • 45g unsalted butter, melted
  • 5g fresh parsley, finely chopped
  • 750g bone-in skinless chicken thighs
  • 1.5 liters chicken stock
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced onion

Instructions:

  1. In a large mixing bowl, whisk together the flour, baking powder, and salt until evenly distributed. Toss in the fresh parsley if using.
  2. Create a well in the center of the dry ingredients. Pour in the milk and melted butter. Using a fork or spatula, fold the ingredients together just until the flour streaks disappear. Do not overmix; the dough should look shaggy and wet.
  3. In a large pot or Dutch oven, bring the chicken stock, chicken thighs, and mirepoix (carrots, celery, onion) to a steady simmer.
  4. Using a small cookie scoop or two spoons, drop rounded tablespoons of the dough directly onto the simmering liquid.
  5. Place a tight-fitting lid on the pot immediately. Simmer for 15 minutes without lifting the lid to ensure the steam properly cooks the center of the dumplings.