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
1/8 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 dont 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.If you have a recipe you would like to share with A Luxury Travel Blogs readers, please contact us.
Paul Johnson is Editor of A Luxury Travel Blog and has worked in the travel industry for more than 30 years. He is Winner of the Innovations in Travel ‘Best Travel Influencer’ Award from WIRED magazine. In addition to other awards, the blog has also been voted “one of the world’s best travel blogs” and “best for luxury” by The Daily Telegraph.
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