I’m not a big fan of the dumplings in chicken and dumplings, there’s something about filling-less dumplings that doesn’t sit quite right with me. Then again, it could just be that I haven’t had proper chicken and dumplings. When I have had them, the dumplings are dough-y, thick and strangely flavourless. Generally, they taste like un-cooked balls of dough.
I was hoping that Keller’s recipe for Chicken Soup with Dumplings would change all my biases against filling-less dumplings. All of the Ad Hoc recipes I’ve tried so far have been winners, so it was a good bet that this recipe would be a winner as well. The photo of the soup in the book is gorgeous: succulent chicken, creamy soup and dumplings that look like they’re made out of mashed potatoes.