Chicken Dumplings Recipes in Sri Lanka

Published on Monday, January 28, 2019 | Category: Recipes


The ultimate version of warm, comfort food, this recipe for deliciously simple chicken and dumplings, uses juicy Bairaha chicken thighs with the hearty goodness of herbal chicken dumplings recipes in Sri Lanka, making this a meal to remember for the whole family.

Total Cook Time

Prep: 20 min

Cook: 45 min


8 servings


 For the stew:

  • 1/2 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 teaspoon fresh thyme, chopped
  • 1 teaspoon fresh sage, chopped
  • 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
  • 2 tablespoons canola oil
  • 2 large carrots, thinly sliced
  • 2 ribs celery, thinly sliced
  • 2 cups frozen pearl onions, defrosted
  • 4 cups low-sodium chicken broth
  • 1/2 cup half-and-half
  • 1 cup frozen peas

For the dumplings:

  • 1 cup whole-wheat flour
  • 1/2 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon fresh thyme, chopped
  • 1/4 teaspoon fresh sage, chopped
  • 1 1/4 cups buttermilk


  • In a large ziplock bag, mix flour, salt, pepper, onion powder, garlic powder, thyme and sage. Add in the chicken to the spice and herb mix and toss well until all the pieces are well coated.
  • Next, warm a tablespoon of oil in a large pot over medium heat. Shake any of the excess flour mixture from the chicken (make sure to reserve the leftover flour). Add the chicken pieces to the pot and cook, stirring until browned for about 10 minutes. Remove the cooked chicken to a separate plate.
  • In the same pot, warm the remaining oil and add in the carrots, onions and celery. Saute for about five minutes. Then sprinkle with remaining flour and saute for another two minutes.
  • Next, pour in the broth and bring to a boil while stirring continuously. Then, reduce the heat to low and let the broth simmer for a few minutes stirring occasionally. Return the chicken pieces to the pot, stir in half and half and let simmer for about five minutes.
  • To make the dumplings, combine both the flours, salt, baking soda, sage and thyme. Stir in the buttermilk just until a sticky dough forms.
  • Stir peas into the chicken mixture. Then, drop tablespoons of dough and cover, allowing the dumplings to simmer until cooked through for about 15 minutes.