Chicken Vegetable with Dumplings

History Of The Dumplings:
"Dumpling. A ball of dough, originally savoury and served as an accompaniment to meat or as a dessert...A simple, satisfying food, dumplings were boiled and served to extend small amounts of meat. Originally made by shaping small portions from a batch of bread dough before specific mixtures were developed using flour, cereals, pulses, stale bread, potatoes or cheese, sometimes with a raising agent added or enriched with fat in the form of suet, were developed. Local ingredients and method are used across Europe to make a variety of large or small dumplings, plain or flavoured with herbs, vegetables, spices or other ingredients...Dumplings are closely related to pasta. Italian gnocchi are good examples of small dumplings usually grouped with pasta and the spatzle of German and Austria, made from batter simmered until set in finger noodles, also hover between the two descriptions. Polish plain or filled dumplings are also very similar to gnocchi or filled pasta...The name dumpling is also used for Oriental specialties, such as the small filled dumplings of Chinese cookery, related more closely to pasta than European-style dumplings."
Dumpling. A term of uncertain origin which first appeared in print at the beginning of the 17th century, although the object it denotes--a small and usually globular mass of boiled or steamed dough--no doubt existed long before that. A dumpling is a food with few, indeed no, social pretentions, and of such simplicity that it may plausibly be supposed to have evoloved independently in the peasant cuisines of various parts of Europe and probably in other parts of the world too. Such cuisines feature soups and stews, in which vegetables may be enhanced by a little meat. Dumplings, added to the soup or stew, are still, as they were centuries ago, a simple and economical way of extending such dishes. The dough for most dumplings has always been based either on cereal, whichever was the staple in a given region (oats, wheat, maize, etc.), or on one of vegetables from which bread dough can be made...(potato, pulses, etc.)...However, despite its simplicity, the humble dumpling, or anyway the range of foods to which the name  is applied, has evolved in the course of time from the prototypes into something more complex. A first step was provided by the filled dumpling, in which the dough encloses something.
In the region of Bavaria...Austria and Bohemia...the common material of dumplings is stale bread. This is broken into small pieces and soaked in water or milk, and combined with any available enriching ingredients: bacon, eggs, cheese, chopped liver, or herbs. There are several sweet types stuffed with fruit...Another kind is the Nockerl, made from a softer dough of flour with butter, milk and egg (or leftover noodle dough...) Because the dough is soft, it is not rolled into balls to make the dumplings; small pieces are picked off with the fingers and throw into the boiling water...Another related dumpling, made in a similar manner,, is the Spatzle...most common in the Alsace and S. Germany...The Dampfnudel ('steamed noodle') is...a medium-sized German dumpling made of yeast dough, cooked in a shallow bath of milk in a tightly lidded pan...Potato dumpling tupes are exemplified by Kartoffelkloss...Other potato dumplings include the Russian Pampuska..."

Chicken Vegetable with Dumplings

Ingredients

• 5 Chicken Breasts, Boneless or Bone In 
• 1 Large Onion, chopped
• 3 Celery stalks, chopped
•  Kosher Salt and Black Pepper to taste
• 3 cups Cold Water
• 1 Bay Leaf
• 1/2 Teaspoon Poultry Seasoning
• 1 Tablespoon Rosemary, fresh or dried 
• 2 cups all-purpose Flour
• 1 Tablespoon Parsley Flakes
• 1 can Corn, ( drain)15.25 oz 
• 1 can  Dice Tomatoes, 14.5 oz
• 1 Package Cut Carrots, 16 oz
• 1 Box Chicken Broth
• 1/2 Teaspoon Garlic Powder
• 1/4 Teaspoon Garlic Powder
• punch, Poultry Seasonong
• 1/4 Teaspoon Onion Powder

• Directions

  1. In a heavy pot with a lid place the chicken, salt, pepper, water, bay leaf and poultry seasoning. Simmer all over low heat until tender, about 1 hour.
  2. Let chicken cool slightly in pot, then remove and take the meat off of the bones. Discard the bones and skin and skim excess fat off the broth if desired. Add onion, celery, 1/2 teaspoon parlsey flakes, garlic powder, carrots, 1/2 teaspoon rosemary, can corn (drain), can tomatoes, 4 cups broth, salt and pepper if needed . Turn heat from low to medium cook vegetable for 10 minutes.  Return diced chicken pieces to the pot, Simmer over low heat while making the dumplings.
  3. To Make Dumplings: In a medium mixing bowl, add the flour, salt, black pepper (to taste), 1/2 teaspoon parsley flakes, 1/2 teaspoon rosemary, punch poultry seasoning, 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder.. Stir in 1/4 cup soup broth (more or less if needed and don't worry if you get some vegetable)  form a soft dough. Roll out dough in your  floured hands or you can roll out onto flour surface with a rolling bin until very thin. Cut into 1 inch wide strips using a pizza cutter or knife or ball no larger then 25 cent.. Tear off 1 inch long pieces from these strips or balls and drop into simmering broth, vegetable and chicken . Simmer for 20 minutes with the lid off, then 10 minutes more with the lid on.
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