Chicken Stew with Scallion Dumplings

Chicken Stew with Scallion Dumplings

Total Time

2 hours

Serving Size


Recipe courtesy of Chef Deborah VanTrece.


  • Stew
  • 1 cup sifted all-purpose flour
  • ¾ teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon seasoned salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 3–3 1/2 lb chicken, cut into 8 pieces
  • 3 tablespoons vegetable oil
  • 1 cup chopped celery
  • 1 cup chopped yellow or white onions
  • 1 ½ cups shredded carrots
  • 4 garlic cloves, minced
  • 7 cups chicken stock
  • 1-inch piece fresh ginger, peeled and halved
  • 2 stalks lemongrass, smashed and cut into 4-inch lengths
  • ½ cup white wine vinegar
  • 3 bay leaves
  • ¼ teaspoon black peppercorns
  • Dumplings
  • 2 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon kosher salt
  • ½ cup scallions, sliced
  • 1 cup milk
  • 3 tablespoons unsalted butter, melted
  • Salt and pepper to taste
  • Parsley, optional for garnish


  1. Make stew. In a shallow pan, combine flour, salt, and ground pepper. In a separate small bowl, combine seasoned salt, garlic powder, and onion powder. Place cut chicken pieces on a sheet pan. Season with seasoned salt, garlic powder, and onion powder mixture. Lightly dredge seasoned chicken in the flour. Shake off excess flour and place chicken on a sheet pan. Set aside the excess flour.
  2. Heat a Dutch oven over medium-high heat and add vegetable oil. Once oil is hot, add chicken a few pieces at a time and brown on all sides. Remove browned chicken and place on a platter. Repeat until all chicken is browned. 
  3. Reduce heat to medium and add celery, onions, and carrots to the Dutch oven. Sauté about 3–5 minutes or until onions are translucent. Add garlic and cook for another 2 minutes. Whisk in the excess flour until blended. Slowly add in chicken stock, stirring constantly. Once combined, add in ginger, lemongrass, vinegar, bay leaves, and black peppercorns. Return browned chicken to the Dutch oven and bring to a boil. Reduce heat to low and cover. Simmer on low for 35–45 minutes or until chicken is done at 165°F.
  4. Remove chicken from pan and place in a shallow bowl to cool. Remove and discard bay leaves, ginger, and lemongrass. Once chicken is cool enough to handle, use your fingers or two forks to remove chicken from the bones and shred, discarding skin if desired. Return shredded chicken to the Dutch oven and continue to simmer. 
  5. Make dumplings. In a medium bowl, combine flour, baking powder, chopped scallions, and salt. In another bowl, blend milk and butter together. Slowly stir milk mixture into flour mixture. Mixture should form a sticky dough.  
  6. Using a tablespoon or small scoop, drop dumplings one at a time on top of the simmering stew. Cover and cook for 18–20 minutes until dumplings are done. Season with additional salt and pepper as needed. Garnish with chopped parsley, if desired.