LEVEL:
SERVES:
TOTAL TIME:
PREP TIME:
COOK TIME:
6
45 MINS
15 MINS
30 MINS
INGREDIENTS
½ white onion, diced
1 punnet (250g) sliced brown mushrooms
2 cloves garlic, minced
1 tsp dried thyme
1½ cups + 3 tbsp self-raising flour
½ cup + 3 tbsp Cremora Original
3 cups chicken stock, heated
3 cups cooked & shredded chicken breast
Salt and pepper, to taste
Serving Suggestion:
Chopped parsley
METHOD
1. Preheat the oven to 180°C.
2. Place an oiled wide pan on medium heat. Add the onions and mushrooms and sauté for 5-8 minutes until browned. Add the garlic and thyme and sauté until fragrant. Add 3 tablespoons of self-raising flour and stir for 1 minute to cook through. Add ½ cup of Cremora Original and slowly pour in the chicken stock while continuously whisking for 5 minutes until the sauce has thickened.
3. Stir in the shredded chicken until combined and season with salt and pepper to taste. Transfer the chicken and mushroom filling to a 20cmx30cm, or similar size, rectangular baking dish with a lid and set aside.
4. In a mixing bowl, use a spoon to stir 1½ cups of self-raising flour, 2 tablespoons of Cremora, ¾ cup of water and a pinch of salt together until combined and a loose sticky dough has formed.
5. Add 8-10 tablespoons of the dumpling dough over the filling, spaced out, and ensuring the dumplings are the same size.
6. Cover the baking dish with a lid and bake for 20-25 minutes until the dumplings have risen and cooked through. *Chef’s Tip: Alternatively, loosely cover with foil.
7. In a small bowl, combine the remaining 1 tablespoon of Cremora and ¼ cup of hot water and mix.
8. Remove the bake from the oven and switch the oven setting to grill. Brush the dumplings with the Cremora mixture and grill on the highest oven rack, uncovered, for a 3-4 minutes until the dumplings have browned. *Chef’s Tip: Keep an eye on the dumplings to ensure they turn golden brown, and don’t burn.
9. Garnish the dish with freshly chopped parsley, serve and ENJOY!
Chicken & Mushroom Dumpling Bake
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LEVEL:
SERVES:
6
TOTAL TIME:
45 MINS
PREP TIME:
15 MINS
COOK TIME:
30 MINS
Chicken & Mushroom Dumpling Bake
INGREDIENTS
½ white onion, diced
1 punnet (250g) sliced brown mushrooms
2 cloves garlic, minced
1 tsp dried thyme
1½ cups + 3 tbsp self-raising flour
½ cup + 3 tbsp Cremora Original
3 cups chicken stock, heated
3 cups cooked & shredded chicken breast
Salt and pepper, to taste
Serving Suggestion:
Chopped parsley
METHOD
1. Preheat the oven to 180°C.
2. Place an oiled wide pan on medium heat. Add the onions and mushrooms and sauté for 5-8 minutes until browned. Add the garlic and thyme and sauté until fragrant. Add 3 tablespoons of self-raising flour and stir for 1 minute to cook through. Add ½ cup of Cremora Original and slowly pour in the chicken stock while continuously whisking for 5 minutes until the sauce has thickened.
3. Stir in the shredded chicken until combined and season with salt and pepper to taste. Transfer the chicken and mushroom filling to a 20cmx30cm, or similar size, rectangular baking dish with a lid and set aside.
4. In a mixing bowl, use a spoon to stir 1½ cups of self-raising flour, 2 tablespoons of Cremora, ¾ cup of water and a pinch of salt together until combined and a loose sticky dough has formed.
5. Add 8-10 tablespoons of the dumpling dough over the filling, spaced out, and ensuring the dumplings are the same size.
6. Cover the baking dish with a lid and bake for 20-25 minutes until the dumplings have risen and cooked through. *Chef’s Tip: Alternatively, loosely cover with foil.
7. In a small bowl, combine the remaining 1 tablespoon of Cremora and ¼ cup of hot water and mix.
8. Remove the bake from the oven and switch the oven setting to grill. Brush the dumplings with the Cremora mixture and grill on the highest oven rack, uncovered, for a 3-4 minutes until the dumplings have browned. *Chef’s Tip: Keep an eye on the dumplings to ensure they turn golden brown, and don’t burn.
9. Garnish the dish with freshly chopped parsley, serve and ENJOY!