This version is the one I grew up eating, courtesy of my grandmother.
We usually aim for about 14-inch-thick dumplings, but feel free to go thinner if you wish!
Ingredients
2(1-lb.
Credit:Antonis Achilleos; Prop Stylist: Christine Keely; Food Stylist: Ruth Blackburn
Bring to a boil over high; reduce heat to low.
Remove chicken; let cool slightly.
Prepare Rolled Dumplings: Stir together all-purpose flour, baking powder, and kosher salt in a medium bowl.
Using a fork, cut in butter until flour mixture is crumbly.
Stir in buttermilk until dough comes together.
Roll out dough to 1/2-inch thickness on a well-floured work surface; cut into 2- x 1-inch rectangles.
Return broth to a simmer over medium-low.
Thinly slice remaining carrot and celery stalk, if desired; add to broth with pulled chicken.
If desired, whisk together cream and flour in a small bowl until smooth; stir into broth.
Gradually add dumplings to broth.
Cover and simmer gently over low, until dumplings are cooked through, about 8 minutes.
Garnish with pepper and chopped thyme or parsley.
