Farmer Cheese Dumplings

Gather all ingredients for the stew and dumplings.

In a large, high-sided saucepan or Dutch oven, melt the butter over medium-high heat. Add the cubed chicken thighs and cook, stirring occasionally, until lightly browned on all sides (about 5 minutes).

Add the diced onion to the pot and cook, stirring, until softened and translucent (about 5 minutes). Season with salt, pepper, and cayenne pepper.

Stir in the all-purpose flour until well combined, creating a roux. Cook for 2-3 minutes, stirring constantly, to eliminate the raw flour taste. For a thicker stew, add a bit more flour.

Gradually pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the diced carrots and celery. Bring the mixture to a simmer.

Reduce the heat to medium-low, cover, and maintain a gentle simmer. Add the fresh thyme leaves. Cook until the gravy has slightly reduced and thickened, about 45 minutes.

While the stew simmers, prepare the dumplings. In a medium bowl, combine the farmer's cheese, egg, rosemary, salt, and pepper. Mix until smooth.

Add the self-rising flour to the cheese mixture and stir until a very stiff batter forms.

Increase the heat to medium and bring the stew back to a steady simmer. Stir in the sliced green onions.

Using two spoons, shape heaping tablespoons of the dumpling batter into oval dumplings. Carefully drop the dumplings into the simmering liquid. This recipe should yield approximately 6 dumplings.

Dust the dumplings lightly with cayenne pepper. Cover the pot tightly and reduce the heat to medium-low.

Simmer and steam the dumplings until they have puffed up and are cooked through, about 15 minutes. Avoid stirring or lifting the lid during this time to ensure proper cooking.

Taste the stew and adjust the seasoning with salt, if necessary.

Serve the farmer cheese dumplings hot and enjoy!