Recipe of the week: Amish chicken and jalapeno dumplings for two

Ingredients: (serves 4-6 people)

• 2 boneless, skinless Amish chicken breasts, dice into medium size chunks
• 4 medium sized red pearl onions, quartered
• 5 baby portabellas mushrooms, quartered
• 2 cups of chicken stock
• 1 clove of garlic, sliced into slivers
• ½ cup of flour (to dust chicken)


• 1 cup flour
• 1 egg
• 1/8 cup of milk
• 2 teaspoons of baking powder
• 1/2 jalapeno pepper, seeded and minced
• 2 tablespoons chopped cilantro


1. In a medium size mixing bowl combine flour, cilantro, egg, baking powder, milk, minced jalapeno, and pinch of salt and pepper. Mix ingredients till incorporated but don’t over mix – the dumplings should be light and fluffy.
2. In a mixing bowl toss the chicken with flour salt and pepper.
3. In a large sauté pan heat 1 tbsp of olive oil and add garlic. Sauté the garlic on a medium flame till golden brown, next add the chicken and cook over a medium heat about 2 minutes both sides. Chicken should be half cooked, next add snap peas, carrots, mushrooms and chicken stock. Bring to a boil and then turn down to a simmer. Next using two tablespoons mold the dumplings into 2-inch dumplings and place in the simmering pot. Once all dumplings are in, cover and cook for about 12 minutes. Check for seasoning and serve.

Thank you to Jason Gorman, Executive Chef at the Iron Horse Hotel in Downtown Milwaukee, for the recipe.

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