Chicken Dumpling

Description:
This dish is ideal for serving on a cold weather.It is thick, nourishing and warming. May be serve as a first course, a snack or a light lunch. 

Ingredients:

• 1 kilo bone-in chicken
• 1 liter of water
•  2 thyme sprigs
• 1bay leaf
•  2 garlic cloves
•  2 tbsp flour 
  

for dumpling

• 2 cups of flour
• 1 tsp baking powder
• 2 eggs
• 1 c butter milk
• 1/2 spring onion, finely chopped
• 1/2 tsp salt
• 1/2 tsp pepper

Procedure:

1. Cook the chicken into a soup pot with water, thyme, garlic, bay leaf,  until the chicken is tender.
2. Remove the chicken, debone and shred the meat using a fork. Save the chicken stock, drain and set aside.
3. Heat 2 tbsp of butter  and olive oil in a large pan over low heat. Add the celery, garlic and carrot and cook, stirring occasionally, for about 5 minutes until softened but not coloured.
   
4. Add the shredded chicken and 2 tbsp flour to the pan, stirring occasionally for 2 minutes.Add the chicken stock and bring to the boil.
Add the frozen green peas. Season to taste with salt and pepper and let it simmer.
5. To make  the dumpling, combine 2 cups of flour and baking powder. Beat the egg and mix with butter milk, spring onion, salt and pepper. 
6. Pour in the egg mixture to the flour mixture. Use two spoons to mold the dumpling into uniform size and poach it into the soup. Simmer gently until the dumpling is cooked.