Farmer Cheese Dumplings

Name: Farmer Cheese Dumplings
Total time: 105
Yield: 6
Ingredients: 3 tablespoons unsalted butter; 0.5 pound skinless, boneless chicken thighs, cubed; 1 yellow onion, diced; 0.3333 cup flour; salt and freshly ground black pepper to taste; 1 pinch cayenne pepper; 6 cups chicken broth; 2 celery, diced; 1 large carrot, diced; 0.5 teaspoon fresh thyme leaves; 2 tablespoons sliced green onions; 0.5 cup farmer's cheese; 1 large egg; 1.25 teaspoons minced fresh rosemary; 0.5 teaspoon kosher salt, or to taste; 1 pinch freshly ground black pepper; 0.333 cup self-rising flour; 1 pinch cayenne pepper

Recipe by John Mitzewich from allrecipes.com

Dinner 2 Hr. 45 Mins.

Ingredients

6 servings

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3 tablespoons unsalted butter
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0.5 pound skinless, boneless chicken thighs, cubed
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1 yellow onion, diced
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0.3333 cup flour
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salt and freshly ground black pepper to taste
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1 pinch cayenne pepper
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6 cups chicken broth
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2 celery, diced
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1 large carrot, diced

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0.5 teaspoon fresh thyme leaves
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2 tablespoons sliced green onions
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0.5 cup farmer's cheese
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1 large egg
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1.25 teaspoons minced fresh rosemary
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0.5 teaspoon kosher salt, or to taste
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1 pinch freshly ground black pepper
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0.333 cup self-rising flour
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1 pinch cayenne pepper

Instructions

Gather the ingredients.
Melt butter in a high saucepan with a lid over medium-high heat. Add chicken thighs and cook, stirring, until lightly browned, about 5 minutes. Add onion and cook, stirring, until soft and translucent, about 5 minutes. Season with salt, pepper, and cayenne. Mix in flour and stir until flour is well mixed in, making a roux, 2 to 3 minutes. You can add more flour if you want a thicker stew.
Pour in chicken broth and scrape up browned bits from the bottom. Add carrots and celery and bring gravy to a simmer. Lower heat to medium-low and maintain a steady simmer. Add thyme leaves and simmer until gravy is slightly reduced and has thickened, about 45 minutes.
Meanwhile, make the dumplings: Combine farmer's cheese, egg, rosemary, salt, and pepper in a bowl. Mix with a spoon until smooth. Add self-rising flour and mix until a very stiff batter forms.
Raise heat to medium and bring gravy back to a steady simmer. Add green onions.
Remove 1 heaping tablespoon dumpling batter at a time. Shape with the use of a second tablespoon into oval dumplings and carefully drop into the simmering liquid. You should get a total of 6 dumplings out of this recipe. Dust with cayenne pepper, cover, and reduce heat to medium-low.
Simmer and steam dumplings until they are puffed up and cooked through without stirring or peaking, about 15 minutes. Taste and adjust seasoning with salt if necessary.
Serve and enjoy!