Chicken and Pumpkin with Dumplings
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons olive oil
- 1small fryer chicken (2½ to 3½ pounds), cut into 8 pieces
- ¼cup unbleached all-purpose flour
- 3shallots, peeled and thinly sliced
- 11-inch piece peeled fresh ginger, thinly sliced
- 2cups of raw pumpkin, such as kabocha, Jarrahdale or red kuri, seeded, peeled and diced
- 2stalks celery, rough cut into large chunks
- 2fresh bay leaves
- 2sprigs fresh thyme
- 1teaspoon turmeric powder
- 1½teaspoons salt
- 4cups chicken stock
- 2cups coconut milk
- 15fresh Thai basil leaves, for garnish
- 2cups rice flour
- 1teaspoon cumin seeds
- ½teaspoon kosher salt
For the Chicken
For the Dumplings
Nutritional analysis per serving (6 servings)
832 calories; 47 grams fat; 22 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 6 grams polyunsaturated fat; 64 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 39 grams protein; 1103 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cook the chicken: Put the olive oil in a large Dutch oven with a tight-fitting lid and heat on medium until the oil is hot. In a separate bowl, dredge the chicken pieces in flour. Drop the chicken into the hot oil, 2 or 3 pieces at a time. Be careful to avoid crowding. Brown for about 2 minutes on each side.
- Step 2
Remove the chicken from the Dutch oven. Add the shallots and ginger and cook, stirring, for 2 minutes. Add the pumpkin, celery, bay leaves, thyme, turmeric and salt. Cook, stirring, for 1 minute; stir in the stock.
- Step 3
Return the chicken to the Dutch oven; cover, reduce heat to medium-low, and simmer for 15 minutes. Add the coconut milk and stir just until combined.
- Step 4
Make the dumplings: In a medium bowl, mix the rice flour, cumin seeds and salt. Gradually stir 2 cups warm water into the rice flour mixture to make a soft dough that is not sticky; the dough will have a somewhat fragile, sandy texture.
- Step 5
Form 24½-inch small balls of dough with your hands or a melon baller. Make a small divot in each dumpling by pressing down in the center with your thumb (much as you would in making gnocchi or orecchiette pasta) and place on a plate or baking sheet.
- Step 6
Set a steamer basket over a medium pan containing 1 quart water. Place the dumplings in the basket, making sure they are not touching, and cover. Bring the water to a boil over medium-high heat. Steam the dumplings until they are firm and plump, 8 to 10 minutes.
- Step 7
Make the final dish: Drop the dumplings into the chicken mixture, stir ever so gently to coat the dumplings with the sauce, then cover again and simmer for 12 minutes. Remove from heat. Cut the basil into chiffonade, or thin ribbons. Serve in bowls with a scattering of basil.
Private Notes
Comments
Many of you have been unable to get the dumplings to work. The answer is this recipe uses GLUTINOUS rice flour (the same kind in mochi) which will come together into a sticky dumpling. Add the hot water to the glutinous rice flour gradually and knead until it reaches a playdough-like consistency, then drop balls of it into the soup.
I made this recipe and it was so good but, as EVERYONE else has mentioned, there is something wrong with the dumpling recipe. I don't know if there was a typo or what, but the 1:1 ration creates pure liquid, and anything more creates dense, inedible dumplings. Something is wrong with the recipe and many other readers have pointed it out. You should either take this recipe down or correct it. What's the deal?
This makes six servings at a whopping 57 grams of fat and 985 calories in EACH serving. That's almost one-half of an average woman's 2000 calorie daily diet and all of your fat for the day. Sounds and looks yummy but... You could lighten this up and reduce the calories and fat by using only one cup or less of "lite" coconut milk. I think it would still taste great.
The chicken and broth were super tasty and flavorful. ! I used the blue-gray Jarrahdale pumpkin, and it was fantastic. I think the dumpling recipe is inaccurate because my dumplings turned out like soup. I added more rice flour, but the dumplings were not good.
Did anyone find a better ratio for the dumplings?
Part 2: The recipe turned out well. We made the dumplings using the notes about preparing and cooking them with the rice flour with gluten. We made the balls and cooked them as directed. Yes, they were a bit dense but not impossible to eat, plus I loved the cumin in them. If I make this recipe again I will try the other recipe link, using white flour, for the dumplingwhich someone else provided, but using cumin instead of the spices in the recipe. I added extra salt to my bowl and it was great!