I'll admit it - before I developed this recipe I had never made drop dumplings. I don't know what it was about them, something seemed mystical. Turns out, they're just a baking powder-risen pancake batter of sorts dropped into hot liquid and voila - hot, steamy, doughy pillows are there for the taking. The comforting nature of dumplings and chicken soup is heightened in this recipe by a welcome sharpness from the green onions and lemongrass. Also, of course, are additionally vegetables to balance the soup and make it a complete meal. Serves 4.
3 tablespoons butter
1 medium yellow onion, diced
2 medium carrots, peeled and diced
3 green onions, diced with white separated from green
1 cup all-purpose flour
3 cups low-sodium chicken broth
1-1/2 pounds bone-in chicken thighs and/or breast, skin removed and meat separated from bone
1/2 teaspoon salt
1-3/4 teaspoons baking powder
1/4 teaspoon white pepper
1/2-3/4 cup milk
1 lemongrass spear, tough outside leaves removed and inner softer core thinly sliced (about 3 tablespoons)
1/2 cup mushrooms of choice, diced
2 cups bok choy, diced
In a large pot, cook onion, carrots, and the whites of the green onions in butter over medium heat. Stir occasionally until onion is softened, about 5 minutes.
Add 1/4 cup flour and stir for 30 seconds. Add broth and bring to a boil. Add chicken and chicken bones to the pot, reduce heat to medium, cover, and cook for 15 minutes, stirring occasionally.
While the soup is cooking, mix remaining 3/4 cup flour with salt, baking powder, and white pepper. Gradually stir in 1/2 cup milk and greens from diced green onion with a fork until a thick batter is formed. Add more milk if necessary (mixture needs to drop from a spoon). Set aside.
Remove bones from the pot and stir in mushrooms and lemongrass. Drop batter in simmering liquid 1-2 tablespoons at a time to form about 8-10 dumplings. Cover and cook until firm, another 15 minutes, flipping dumplings half way through. Serve hot over chopped bok choy.