January’s almost over, and I am just barely squeezing in my cooking lesson for the month!
Since it’s freezing cold out, and there’s left over jerk chicken in the fridge, I thought I’d make a tried and true day-after dish that’ll warm me right up. Jerk chicken noodle soup!
I make this soup with leftover jerk chicken (in small chunks), a chopped up potato, a pack of Mr. Noodle noodles, and a dash each of allspice, cloves, nutmeg and paprika. The jerk chicken is made with soy sauce, worcester sauce, Grace jerk sauce, pepper, onion and thyme – so it’s already loaded with flavor, so I opt out of fresh seasoning for the soup. This quick dinner is based on this Adorkable recipe, which is in turn based on Rachel Ray’s recipe of the same name.
Anyway, for this month, I have learned to cook dumplings for my soup! As it turns out, the dumpling recipe is pretty easy and delicious, and made by my mom.
Without further ado – here it is!
1/2 c. all purpose flour
1/2 c. whole wheat flour
1 1/2 tsp. baking powder
dash of salt
1 1/2 tbsp. butter
1/4 c. water (or less – based on dough consistency!)
Add dry ingredients (flour, flour, baking powder, dash of salt) to a bowl.
Add butter. Mush together – will be slightly crumbly, but not doughy.
Add half the amount of water and stir (I stirred in the centre, and it quickly came together as a dough). Add more water until dough is a soft (but dry) consistency.
Pinch off little chunks, roll into balls, and drop into soup when it’s almost done cooking but still at a boil. Cover to steam for about 3-5 minutes.