North Dakota Adult Nutrition

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Chicken & Dumplings

Brooke Wojdynski

Cook Time: 50 Min.

Serving Size: 1 Cup Makes: 10/25/50/100 Servings Cook Method: Simmer

Nutritional Content

Allergens: AllergenMilk; AllergenEggs: Onion; Corn; Celery; AllergenWheat; Chicken; AllergenSoy; Garlic

Calories: 300 Kcal

Carbohydrates: 28 g

Protein: 25 g

Total Fat: 10 g

Calcium: 100 mg

Sodium: 190 mg

Ingredients

10 Servings

  • Water, Tap 1 1/4 Qt

  • Base, Chicken Paste LS G-F 1 Tbsp

  • Chicken, Meat Pulled Ckd Chopped 1 lb 9 oz

  • Onion, Yellow Diced 2/3 Cup

  • Celery, Fresh Diced 2/3 Cup

  • Paprika 1/4 tsp

  • Margarine, Solids 3 Tbsp 2 tsp

  • Flour, All purpose 11 Oz

  • Baking Powder 3/4 tsp

  • Salt, Iodized 1/4 tsp

  • Egg, Liquid Thawed 1 Oz

  • Milk, 2% Bulk 1 1/4 Cup

25 Servings

  • Water, Tap 3 Qt

  • Base, Chicken Paste LS G-F 2 Tbsp 2 tsp

  • Chicken, Meat Pulled Ckd Chopped 3 lb 15 oz

  • Onion, Yellow Diced 1 1/2 Cup

  • Celery, Fresh Diced 1 1/2 Cup

  • Paprika 1 tsp

  • Margarine, Solids 1/2 Cup

  • Flour, All purpose 1 lb 12 Oz

  • Baking Powder 1 3/4 tsp

  • Salt, Iodized 1/2 tsp

  • Egg, Liquid Thawed 3 Oz

  • Milk, 2% Bulk 3 Cup

50 Servings

  • Water, Tap 1 Gal 3 Cup

  • Base, Chicken Paste LS G-F 1/3 Cup

  • Chicken, Meat Pulled Ckd Chopped 7 lb 14 oz

  • Onion, Yellow Diced 3 Cup

  • Celery, Fresh Diced 3 Cup

  • Paprika 1 3/4 tsp

  • Margarine, Solids 1 1/8 Cup

  • Flour, All purpose 3 lb 8 Oz

  • Baking Powder 1 Tbsp

  • Salt, Iodized 1 tsp

  • Egg, Liquid Thawed 6 Oz

  • Milk, 2% Bulk 1 1/2 Qt

100 Servings

  • Water, Tap 3 Gal

  • Base, Chicken Paste LS G-F 2/3 Cup

  • Chicken, Meat Pulled Ckd Chopped 15 lb 12 oz

  • Onion, Yellow Diced 1 1/2 Qt

  • Celery, Fresh Diced 1 1/2 Qt

  • Paprika 1 Tbsp

  • Margarine, Solids 2 1/4 Cup

  • Flour, All purpose 7 lb

  • Baking Powder 2 Tbsp 1 tsp

  • Salt, Iodized 2 tsp

  • Egg, Liquid Thawed 12 Oz

  • Milk, 2% Bulk 3 Qt

Instructions

  1. WASH HANDS before beginning preparation & SANITIZE surfaces & equipment.

  2. Combine base and water to make stock. Heat to simmer.

  3. Add onions and celery. Add seasonings, simmer for 20 min.

  4. Add meat, cook 10 min on low heat. CCP — Cook to minimum internal temp of 165F/y4C held for 15 sec.

  5. DUMPLINGS: Cut margarine into flour, baking powder and salt.

  6. Combine eggs and milk and add to dry ingredients.

  7. Roll out on floured board into 1/2” thickness.

  8. Cut into 1.5 x 1.5” squares.

  9. Add dumplings into stock.

  10. Cook 15-20 min.

  11. CCP — Maintain>135F/57C for only 4 hrs.

  12. CCP — Cool: Product must reach 135F/57C to 70F/21C within 2 hrs and 70F/21C to 40F/4C within 4 hrs.

  13. CCP — Reheat: To internal temp of 165F/74C held 15 sec within 1 hr - one time only.



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