LITTLE DUMPLINGS WITH LEFTOVER ROAST AND VEGGIES

Little Dumplings with Leftover Roast and Veggies image

Provided by Michael Symon : Food Network

Time 2h30m

Yield 4 to 6 servings

Number Of Ingredients 11

1 large egg
8 tablespoons unsalted butter, softened
3/4 cup sour cream
1 tablespoon chopped fresh chives
Kosher salt
2 cups all-purpose flour, plus more for rolling the dough
4 tablespoons unsalted butter
1 to 2 cups pulled roasted meat (I'm using leftover chicken)
2 cups leafy greens (I'm using spinach)
1 tablespoon chopped rosemary, optional
2 tablespoons grated Parmesan

Steps:

For the dough: Combine the egg, butter, sour cream, chives and 1 teaspoon salt with your hands in a bowl. Don't worry if the mixture is not uniform and, as with pie dough, don't overwork it. Add the flour and mix with your hands until a dough forms. Wrap in plastic and refrigerate the dough at least 2 hours and up to 2 days.
Roll the dough into 1/2-inch-thick ropes and cut into dumplings.
Bring a large pot of water to a boil and salt liberally. Drop in the dumplings and cook until they float to the top, about 2 minutes.
For the roast and veggies: Meanwhile, add the butter to a large pan over medium heat and begin to brown for 2 minutes. Add the chicken and spinach and toss to combine. Cook to warm the chicken and begin to wilt the spinach, about 2 minutes. Add the rosemary and cook for 2 more minutes.
Add 1/2 cup of the dumpling cooking water and the dumplings and simmer until the flavors come together. Remove from the heat, toss in the Parmesan and serve.