Chicken and Rolled Dumplings (Alton Brown) Recipe

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Chicken and Rolled Dumplings (Alton Brown)
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Ingredients
8
Count
Nutrition
1984
Calories
Total time
235
Minutes
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Ingredients:

Directions:

  1. Special equipment: 7-quart pressure cooker
  2. Whisk the flour, baking powder, and 1 teaspoon of the salt together in a medium mixing bowl. Rub the shortening into the flour mixture using your fingertips until it resembles coarse crumbs. Add the milk, 1-ounce at a time, just until you have a rough ball of workable dough. Knead the dough 3 to 4 times, until it is mostly smooth, but do not overwork.
  3. Divide the dough into 2 equal pieces. Roll out each piece of dough, using a floured rolling pin, to a sheet about 1/16-inch thick, on floured piece of waxed paper or parchment paper.
  4. Cover the dough, still on the waxed paper or parchment, with a tea towel, and dry for at least 8 hours. This can be done the night before or early in the morning.
  5. Two to three hours before the dumplings are ready to cook, put the hen, water, and the remaining tablespoon of salt in a 7-quart pressure cooker. Do not fill above the cooker's maximum fill line, or 2/3 full. Cover and lock the lid. Bring to pressure over high heat, approximately 20 minutes. Reduce the heat to low, so that you barely hear hissing from the pot. Cook for 45 minutes.
  6. Release the pressure using the cooker's release device (read the manual!) or cool the cooker by running cold water over the lid for 5 minutes. Open carefully. Remove the hen from the broth and set aside to cool. The meat should be tender and falling away from the bone. Once the hen is cool enough to handle, pull the meat from the bones in small pieces, cover and set aside. Discard the skin and bones.
  7. Set a cheesecloth-lined colander in a large container and pour in the broth, discarding the solids. Taste and season the broth with additional salt, if needed. Return the broth to the pressure cooker, cover and bring to a boil over high heat. Reduce the heat to medium to maintain a gentle boil.
  8. Cut the dough into 1/2-inch wide strips, break into 1 1/2-inch long pieces, and drop into the boiling broth. When all the dough has been used, gently push all of the dumplings down into the broth with a slotted spoon. Do not stir the dumplings. Cook the dumplings until they are cooked through, but not falling apart, about 10 minutes. Turn off the heat and add the meat. Serve in bowls with freshly ground black pepper.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1983.99 Kcal (8307 kJ)
Calories from fat 1309.79 Kcal
% Daily Value*
Total Fat 145.53g 224%
Cholesterol 455.49mg 152%
Sodium 2813.26mg 117%
Potassium 111.92mg 2%
Total Carbs 48.64g 16%
Sugars 1.54g 6%
Dietary Fiber 1.7g 7%
Protein 6.6g 13%
Vitamin C 0.3mg 1%
Iron 0.6mg 3%
Calcium 284.8mg 28%
Amount Per 100 g
Calories 139.5 Kcal (584 kJ)
Calories from fat 92.09 Kcal
% Daily Value*
Total Fat 10.23g 224%
Cholesterol 32.03mg 152%
Sodium 197.81mg 117%
Potassium 7.87mg 2%
Total Carbs 3.42g 16%
Sugars 0.11g 6%
Dietary Fiber 0.12g 7%
Protein 0.46g 13%
Calcium 20mg 28%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 51.5
    Points
  • 43
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium,
  • High in Total Fat

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