Grilled Slippery Dumplings (Maryland Style) | Arteflame

Introduction

There is something profoundly grounding about the aroma of savory chicken stew bubbling over an open wood fire on a crisp evening. This isn't just soup; it's a hug in a bowl. Maryland-style slippery dumplings are the star here—unlike their fluffy cousins, these are rolled thin and simmered until they achieve a signature silky, noodle-like texture that slides right off the spoon. By bringing this Eastern Shore classic to the Arteflame grill, we infuse the broth with a subtle, rustic smokiness that a standard kitchen stovetop simply can’t replicate.

Why You'll Crave This Stew

This recipe is the definition of "stick-to-your-ribs" comfort. It balances the richness of a slow-cooked stock with the satisfying chew of homemade dough. I love it because it turns a standard dinner into an event; gathering around the griddle while the Dutch oven does the work makes the cooking process just as enjoyable as the eating. Plus, the flour from the dumplings naturally thickens the broth into a velvety gravy without needing a separate roux.

Kitchen Wisdom

• Roll it thin: The "slippery" texture depends on thickness. Roll your dough to 1/8 inch or thinner; remember, they puff up as they cook!
• Don't crowd the pot: Drop the dumplings in one at a time so the hot broth seals them instantly, preventing a doughy clump.

Make It Your Own

If you don't have shortening on hand, cold butter works beautifully for the dough, adding a slightly richer flavor. You can also swap the chicken thighs for leftover roasted turkey to give holiday leftovers a delicious second life.

Ingredients

The Chicken and Broth

• 2 lbs chicken thighs, bone-in and skin-on
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 stalks celery, chopped
• 3 large carrots, peeled and sliced into rounds
• 2 cloves garlic, minced
• 6 cups high-quality chicken stock
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and freshly cracked black pepper to taste
• Fresh parsley for garnish

The Slippery Dumplings

• 2 cups all-purpose flour (plus extra for rolling)
• 1 teaspoon baking powder
• 1 teaspoon salt
• 3 tablespoons vegetable shortening or lard (cold)
• 3/4 cup whole milk or water (adjust as needed)

Instructions

Step 1: Prepare the Grill and Chicken

1. Fire up your Arteflame grill. Aim for a medium-high heat on the flat cooktop surface.
2. Season the chicken thighs generously with salt, pepper, and a pinch of the dried thyme.
3. Place the chicken skin-side down on the flat cooktop. Grill for about 5-7 minutes per side until the skin is golden brown and crispy. You aren't trying to cook it all the way through yet; you just want that delicious sear and smoky flavor. Remove chicken and set aside.

Step 2: Build the Stew Base

1. Place a large cast-iron Dutch oven directly on the flat cooktop where the heat is moderate.
2. Add the olive oil, onions, celery, and carrots to the pot. Sauté for about 5 minutes until the onions soften and become translucent.
3. Stir in the minced garlic and cook for another minute until fragrant.
4. Pour in the chicken stock, remaining thyme, and bay leaf. Bring the liquid to a gentle simmer.
5. Add the seared chicken thighs back into the Dutch oven. Cover and let it simmer on a cooler part of the grill for 35-45 minutes, or until the meat is tender and falling off the bone.

Step 3: Make the Dumpling Dough

1. While the chicken simmers, prepare the dumplings. In a mixing bowl, combine the flour, baking powder, and salt.
2. Cut the cold shortening into the flour mixture using a pastry blender or your fingers until it resembles coarse crumbs.
3. Gradually stir in the milk (or water) until a stiff dough forms. Be careful not to overmix, as this can make the dumplings tough.

Step 4: Roll and Cut the Dumplings

1. Heavily flour a clean work surface (or a large cutting board used tableside).
2. Turn the dough out and roll it very thin—about 1/8 inch thickness. The thinner, the better for that classic "slippery" texture.
3. Using a knife or pizza cutter, slice the dough into 2-inch squares or diamond shapes.

Step 5: Simmer and Serve

1. Remove the chicken thighs from the pot. If desired, shred the meat and return it to the pot, discarding bones and skin, or leave the thighs whole for a rustic presentation.
2. Bring the broth back to a rolling boil. Drop the dumpling squares in one by one to prevent sticking.
3. Reduce the heat to a simmer. Cook uncovered for about 15-20 minutes. The flour from the dumplings will naturally thicken the broth into a gravy-like consistency.
4. Taste and adjust seasoning. Garnish with fresh parsley and serve hot directly from the grill.

Tips

To master the art of Maryland slippery dumplings, the texture of the dough is paramount. The goal is a dense, chewy, noodle-like consistency rather than a light biscuit. To achieve this, ensure you roll your dough out as thinly as possible; they will puff up slightly as they cook, so starting paper-thin is key. Additionally, do not crowd the pot when adding the raw dough. dropping them in individually ensures the hot broth seals the outside instantly, preventing them from clumping together into a ball of raw dough. Finally, manage your fire carefully. The Arteflame retains heat exceptionally well, so you may need to move the Dutch oven to the outer edge of the cooktop to maintain a gentle simmer rather than a hard boil, which could break apart the tender dumplings.

Variations

While the traditional recipe is sacred to many, cooking is about adaptation and personal taste. You can easily tweak this recipe to suit your dietary preferences or flavor profile. For a lighter version, swap the heavy shortening for butter, though the texture may change slightly. If you prefer a more herbal kick, incorporate minced rosemary or sage directly into the dumpling dough before rolling it out. Here are a few other ways to remix this Eastern Shore classic:

• Turkey Twist: Use leftover roasted turkey or turkey wings instead of chicken for a holiday variation.
• Spicy Kick: Add a teaspoon of Old Bay seasoning or cayenne pepper to the flour mixture for regional heat.
• Veggie Heavy: Add peas, corn, or green beans during the last 10 minutes of simmering for a pot-pie feel.
• Creamy Version: Stir in a half-cup of heavy cream just before serving for a richer, whiter gravy.
• Bacon Infused: Fry chopped bacon in the Dutch oven first and use the rendered fat to sauté the vegetables.

Best pairings

Maryland slippery dumplings are a rich, carb-heavy dish that serves as a meal in itself, but the right sides can balance the heaviness of the savory gravy. Since the stew is soft and creamy, you want side dishes that offer texture and acidity. A crisp, vinegar-based coleslaw is the traditional accompaniment, cutting through the richness of the chicken fat and flour. Alternatively, fresh greens are an excellent choice to brighten the plate. Collard greens or sautéed kale with a splash of apple cider vinegar work wonders alongside the dumplings. For beverages, an icy cold lager or pilsner complements the salty, savory broth perfectly, or try an unsweetened iced tea with lemon for a true Southern experience. Crusty bread is generally unnecessary given the dumplings, but a slice of cornbread never hurts.

Conclusion

Making Grilled Maryland-Style Slippery Dumplings on the Arteflame is more than just cooking dinner; it is about creating an experience that bridges generations. The process of rolling out the dough and simmering the pot over an open fire brings a sense of nostalgia and connection to the food that modern appliances often miss. The result is a bowl of pure comfort—tender chicken, savory broth, and those unmistakable chewy dumplings that hold everything together. This dish is perfect for cool evenings when you want to linger outside by the warmth of the grill. We hope this recipe brings a taste of the Eastern Shore to your backyard, creating new memories with every savory bite.