shu’s pumpkiny chicken & dumplings

 

Shu Shu’s Pumpkiny Chicken & Dumplings

 

anybody’ s who knows (or has weighed me) knows that i am a man very used to eating well; as a sad result of this it is rare for me to try something and be be left in slack jawed delight. Shu makes chicken & dumplings fairly often as a tasty way to make use of leftovers, as it so happened a few days after halloween of 2008, we had several fortuitous leftovers that needed to be used immediately and so we now have this ridiculously good and fairly simple meal. So away we go.

 

Ingredients:

3 tablespoons butter or olive oil for sauteeing

4 cups of chicken stock (either homemade or canned)

2 8 inch x ½ inch strips of salt pork, (now if not available equivalent amounts of UNSMOKED bacon or for non pork people-I’m thinking you Nick…lol… 4 8 inch by 8 inch sheets of kombucha is enough to give it salty unctuous goodness or roughly 1 ounce of schmaltz-rendered chicken fat available in the kosher isle)

2 roasted leftover chicken leg & thigh, though any part of amount of roasted chicken from anywhere & throughout the carcass and picked from the bone would work.

3 fresh ripe tomatoes, though 1 or 2 cans of diced or whole would probably work.

1 medium onion

half a head of garlic or roughly 4 tablespoons of such

6 ounces of red wine

1 bag of mixed frozen vegetables, thawed (any mix could work but i recommend the southern mix)

5 tablespoons of Parsley

salt

The diced flesh of 2 fresh pumpkins roughly 8 inches in circumference or 1 larger pumpkin of unremarkable size.

1 can of pumpkin pie mix

1 ½ cups of whole wheat all purpose flour

 

bring the chicken stock to a rolling boil and add diced pumpkin in a large stock pot.

 

For the dumplings simply mix the can of pumpkin a good pinch of salt & the 1 1/2 cups of flour together and roll out to roughly 1/8th of an inch in thickness, like if you were making ravioli, and cut into 2 inch squares then toss into the boiling mixture of stock and pumpkin.

 

At the same time as you are boiling the pumpkin & dumplings, sautee onions, garlic, salt pork and tomatoes, when they are browned add red wine, the mixed vegetables, the chicken, and a pinch of salt to taste.

 

Lastly add the chicken pork & vegetable mixture to the larger pot of stock pumpkins & dumplings and stir & simmer briefly. It’s that simple and absolutely fantastic.

 

 

11-5-08

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