It’s a one-pot wonder on a cold, blustery day. And this weekend was a perfect day for dumplings. This is for chicken and green bean (weird combo, right? But it was good!) dumplings, but I’ll add info below for veggie/vegan/gluten free changes.
Here are the ingredients I used – with alternatives/ideas to the side:
Chicken – omit for vegan/veggie
Mushrooms – use a lot as a chicken replacement. You can use another meat substitute if you like – I just avoid processed foods
Greenbeans – lots of veggies would work, but make sure it’s one that can handle cooking for a while – diced potatoes, for example
Stock – chicken, veggie, etc. You can use boullion cubes if that’s what you keep on board, but I prefer the health benefits of bone stock when I can get/make it
Self-rising flour – I had this on board, so it’s what I used – but use a gluten free flour if you have access/prefer
Milk use water instead – no big deal)
Butter – omit, if you like
I started by tossing the chicken and greenbeans (fresh from the farmer’s market!) into my biggest pot.
While these ingredients simmered, I mixed up the dough for the dumplings. I started with the recipe on the back of the self-rising flour bag. While I am southern, I do not use Crisco. I substituted coconut oil – again for the health benefits. And I used water instead of milk.
I rolled the dough into balls using approximately 1 tsp per ball. You could roll out the dough and cut it, but who has room for all that nonsense on a boat?
Then I turned up the heat a little and dropped the dumplings into the almost-boiling pot. They will float at first, and after a bit they start to sink. That’s my super-technical way to tell they are done.
I finished it off with some half and half and a wee bit of butter, then added seasonings including thyme, salt, pepper and a smidge of cayenne and nutmeg. Feel free to use whatever you have on board.