Smoked Chicken and Dumplings


  • 1 gal chicken stock
  • 3-4 chicken breasts, smoked and shredded                              
  • 4 cups all-purpose flour
  • 1 tsp baking powder
  • 4 tbsp cold butter
  • 2 cups whole milk
  • Salt and pepper to taste


  • Heat the Matador to medium heat and bring the chicken stock to a simmer.
  • Add the shredded chicken breast to the simmering stock.
  • In a large bowl, add the flour, baking powder, and butter.
  • Using a fork or pastry cutter, combine until the mixture has a sandy texture.
  • Add 2 cups whole milk and mix until the dough comes together.
  • Transfer to a floured surface and knead until the dough is no longer sticky.
  • Let rest for 5-10 minutes.
  • With a rolling pin, roll out to a 1/4" thick sheet.
  • Cut into 1"x2" rectangles and simmer in the stock for 20-25 minutes.  
  • Taste the broth and adjust salt and pepper to taste.