These poached chicken dumplings, made from a family recipe from writer Elissa Altman, are served chilled, with horseradish.
- 2 lb. chicken wings
- 1 large yellow onion, halved, plus 1 small onion grated
- 4 sprigs fresh thyme
- 2 dried bay leaves
- 2 large carrots, cut into 2" pieces
- 2 medium red potatoes (about 1/2 lb.), quartered
- 2 tsp. kosher salt, plus more to taste
- 1 1⁄4 lb. ground chicken
- 2 Tbsp. matzo cake meal
- 1⁄2 tsp. freshly ground black pepper
- 1 egg white, beaten
- 1 (1/4-oz.) package clear gelatin
- Chopped flat-leaf parsley, for garnish
- Prepared horseradish, for garnish
Combine chicken wings, halved onions, thyme, bay leaves, carrots, and potatoes in an 8-qt. pot with 6 quarts water. Season broth with salt and bring to a boil, skimming off any foam from the surface. Reduce heat to medium-low and let simmer.
Meanwhile, put grated onion, ground chicken, matzo, 2 tsp. salt, pepper, and egg white into a large bowl and gently combine with a rubber spatula. Using wet hands or 2 large spoons, shape the chicken mixture into 3"-long dumplings that are 1" thick and, using a spoon, nestle them in the simmering broth. Cook, stirring gently and occasionally, until the vegetables are tender, the chicken dumplings are set, and an instant-read thermometer inserted into the middle reads 165°, about 15 minutes. (For a denser dumpling, cook for 10 minutes more.)
Using a slotted spoon, transfer carrots, potatoes, and dumplings to a platter, loosely cover with plastic wrap, and refrigerate. Bring broth to a boil. Remove from heat and strain broth, reserving 4 cups; discard solids. Whisk gelatin into reserved broth, season with salt, and refrigerate until set. Serve dumplings and vegetables chilled with a spoonful of the jelled sauce and chopped parsley and prepared horseradish, if you like.