Today is National Apple Dumpling Day, and it’s also National Chicken Month, so I thought it would be neat to combine those two ideas into one scrumptious post with this chicken and apple dumpling recipe. I found an old dumpling recipe in a scrapbook my husband’s mother had made for us as a wedding present, and I decided to stuff those with a filling of apples, spices, and (you guessed it!) leftover crock pot chicken. And the best part is, you can use the leftover broth from the pot that you cooked the chicken in!
Here’s how I did it:
- 1 lb cooked, shredded chicken breast
- 2 medium-sized Gala apples, diced
- 2 tbspns apple cider vinegar
- 2 tbspns water
- 3 tbspns brown sugar
- 1/2 tsp onion powder
- 1/2 tsp ginger
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp ground cloves
- 1/2 tsp cinnamon
- 1 tsp coriander
- 1 tsp nutmeg
- 4 cups of flour
- 8 tsp baking powder
- 2 tsps salt
- 2 2/3 cups milk
- Chop up the apples and shred the chicken into tiny pieces.
- Combine chicken and apples together with the water, vinegar, sugar, and spices, in a medium-sized microwavable bowl.
- Microwave on high for two minutes, and then stir.
- In a large mixing bowl, combine flour, baking powder, salt, butter, and milk with a fork.
- Flour a flat surface well.
- Spoon and flatten out a small portion of the dumpling dough.
- Add a teaspoonful of the chicken and apple mixture.
- Spoon out another layer of dough and connect the two.
- Add the dumpling to hot, but not boiling, broth in a large stock pot on the stove.
- Repeat this process until all the dumplings are formed.
- Cover and simmer the dumplings, 8 at a time, for 15-20 minutes.
- Serve immediately, and spoon the gravy in the pan over the dumplings, for extra flavor.
The idea to reuse the broth from the crock pot pan is not really my own. I got that from a blog post I read the other day, but I absolutely love it. You can reuse your leftover chicken AND the broth. That’s a double win!
Admittedly, this recipe takes some time and effort, but it is so worth it! Note: These dumplings are pretty big (about the size of a biscuit), so two per person makes a pretty decent serving size. This recipe can be halved, or even quartered, if you don’t want to make so many dumplings at once (or if you don’t want to spend so much time in the kitchen).
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