Mimi’s Chicken and Dumplings, Salt Pork Green Beans


Serves 4

Photography by Jules Slütsky


Mimi’s Chicken and Dumplings, Salt Pork Green Beans


For 1 Batch(es)

For the chicken

  • 5 bone-in chicken legs
  • salt and pepper, to taste

For the dumplings

  • 3 cups flour
  • 2 teaspoons salt
  • shortening, the size of a hen egg
  • black pepper, to taste
  • milk as needed

Mimi’s Chicken and Dumplings, Salt Pork Green Beans Directions

  1. Place the chicken into a large pot and cover with water. Add salt and pepper to taste, bring to a boil, reduce the heat to simmer and cook for about an hour. Skim anything that rises to the surface of the water.
  2. After an hour, remove the chicken from the broth and set aside to cool. Place the pot with the broth back on the stove and keep warm. When the chicken is cool enough to handle, remove the skin and discard. Pull the meat, add it back to the broth and adjust the salt and pepper.
  3. To make the dumplings, place the flour and salt in a bowl and cut in the shortening. Slowly add enough milk to the bowl so that the dough is very stiff but holds together. Roll out the dough to about 1/8-inch thick on a well-floured surface (Mimi uses newspapers because she can throw them away—no mess to clean up), then cut into 2-by-2-inch squares.
  4. Bring the broth to a boil, then drop squares, one at a time, into the boiling broth. (Mimi peppers each dumpling as she adds them, because who doesn’t enjoy pepper?)
  5. For the green beans:
  6. Place the salt pork into a pot with the beans. Cover with water and bring to a boil, then let simmer for one hour.

Recipe notes

The chicken legs can be substituted with thighs as well.

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