Found this recipe online somewhere a while ago.

 

Tip: For an enriched and flavorful broth, simmer 2 pounds chicken thighs with the broth. After straining, pull the cooked meat from the bone and use it for chicken salad or tacos.

Makes 8 servings

Working time: 50 minutes

Total time: 1 hr., 10 minutes

Ingredients:

• 10 cups low-sodium chicken broth
• 1 bay leaf
• 3/4 cup leek, cleaned and chopped
• 2 carrots, peeled and chopped
• 1/2 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon each ground nutmeg and ground mace
• 1/2 teaspoon ground cinnamon
• 3/4 teaspoon salt
• 4 cups cubed country-style bread (without crusts)
• 1 cup buttermilk
• 1/4 pound ground chicken
• 2 teaspoons finely chopped fresh ginger
• 1 egg
• 3/4 cup thinly sliced scallions

Preparation:

Bring the chicken broth and bay leaf to a simmer in a stockpot over medium-low heat for 1 hour. Remove the bay leaf. Add the leeks and carrots and bring to a simmer again, cooking until the vegetables are tender-about 10 minutes. Keep hot. Sift the flour, baking powder, pepper, nutmeg, mace, cinnamon, and salt together in a large mixing bowl, and set aside. Toss the bread and buttermilk together. Let bread soak for 10 minutes. Mash, and add the chicken, chopped ginger, egg, and scallions. Sift in the flour mixture, and stir to mix well. Shape into small balls, using about 2 tablespoons of dumpling mixture for each. Bring a large saucepan of water to boil, add 2 tablespoons salt. Poach the dumplings in two batches, stirring occasionally-about 5 minutes each batch. Dumplings will float when cooked. Serve dumplings in soup bowls with hot broth.

Nutrition per serving

Protein: 17.4g

Fat: 7g

Carbohydrate: 55.6g

Fiber: 3.4g

Sodium: 903mg

Cholesterol: 38mg

Calories: 358.

 

 

Someday, I will make this.  And it will either taste delicious, or land me in the infirmary.