Chicken and Dumplings

Chile Oil and Scallions

Chef Brandon Carter of FARM Hospitality Group | Bluffton, SC

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Adapted by StarChefs  |  december 2024

INGREDIENTS

Stock:
Yield: 4 quarts
5 quarts chicken stock
1 kilogram roasted pork bones
1 kilogram roasted chicken necks and wings
10 dried shiitake mushrooms
1 onion, brûléed
100 grams scallions
50 grams ginger
5 grams MSG

Chicken Filling:
Yield: 46 dumplings
½ pound butter
40 grams minced garlic
1.125 kilograms diced onion
325 grams diced carrots
325 grams diced celery
Kosher salt
Ground black pepper
6 bay leaves
225 grams cornstarch, hydrated with water
5 pounds chicken thighs, grilled and diced
75 grams fines herbes
10 grams hot sauce

Dough:
Yield: 46 dumplings
1.4 kilograms all-purpose flour
84 grams baking powder
18 grams kosher salt
992 grams sour cream
454 grams melted butter

To Assemble and Serve:
Yield: 1 serving
Chile oil
Sliced scallions 
Crunchy salt

METHOD

For the Stock:
In a large stock pot over high heat, add all ingredients. Bring to a boil. Reduce heat and let simmer 2 hours. Strain, discarding solids. Transfer to an airtight container and refrigerate.

For the Chicken Filling:
In a large rondeau over medium heat, melt butter. Add garlic and cook until fragrant and golden brown. Add onions and cook 5 minutes. Add carrots and cook 5 minutes. Add celery and cook additional 5 minutes. Season with salt and pepper. Add bay leaves and 3 quarts Stock. Bring mixture to a simmer and cook 20 minutes. Whisk in cornstarch slurry, then stir in chicken. Cook 5 minutes, stirring occasionally. Add herbs and hot sauce. Taste and adjust seasoning with salt and pepper. Remove from heat and let cool. Transfer mixture to a nonreactive container and refrigerate overnight.

For the Dough:
In a mixing bowl, combine dry ingredients. Set aside. In a separate mixing bowl, combine sour cream and butter. Form a well in the middle of dry ingredients and add wet mixture. Mix until dough comes together. Portion dough into 64-gram balls. Using a tortilla press, flatten dough. Transfer dough rounds to an airtight container and reserve.

For the Dumplings:
On a work surface, portion Chicken Filling into small balls. Transfer to sheet trays and freeze. On a sheet tray, lay out Dough rounds. Place 1 ball Chicken Dumpling Filling in the center of each round. Wrap Dough around Chicken Filling and seal edges. Freeze overnight.

To Assemble and Serve:
In a pot over medium flame, heat Stock. Reduce heat and keep warm. Heat and prepare a steamer. Add 1 Dumpling and steam until hot throughout. Transfer Dumpling to a pan over medium heat. Sear on both sides. Transfer Dumpling to a serving bowl. Spoon hot Stock over top. Season with chile oil, scallions, and salt.

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