Chicken and Chive Dumplings

1 cooked chicken breast, minced (I used a rotisserie one)
1 handful chives, minced
1 to 1.5 c flour, depending on how full you like your dumplings
1 tsp baking powder salt, pepper, cayenne, etc
1 tsp Dijon mustard
cold water

Mix all ingredients except the water until thoroughly incorporated. Gradually add the cold water until there is no dry flour left, no more. This is a fairly thick dough. Bring salted water to a gentle boil. Make small dumplings (maybe a teaspoon or two) by scooping up dough with two spoons. Drop each dumpling into the boiling water, being careful not to overcrowd. 3-4 minutes after the dumplings float, take them out and place them immediately in an ice water bath to stop the cooking. Dry them off, then crisp them up in a skillet on med-hi with some vegetable oil: make sure they get a good crust, or they’ll just taste like weird boiled dough balls (which is what they are). Top with any sauce you like; I added a little soy sauce and balsamic vinegar, though for the rest, I’m going to try to make a Mornay sauce with some cream cheese to remind me of Doughboys from Esperanto. If you’ve never had a Doughboy, kindly go to Saratoga Springs, NY, get wasted, and go to Esperanto and have 5.

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