Chicken and Dumplings Soup

Quick Reference


Product	Receiving	Storage	Cook Time	Minimum Internal Temp	Quality Serving	Hold Time
Chicken and Dumplings	Freezer	Cooler to thaw 48 hours	10 mins	165°F	150°F - 160°F	2 days - including the date prepared

QA Standard: Chicken Dumplings should have a good consistency so that it is not too thick or too runny.

Tools Needed

1/3 size 6” deep pan
1/3 size solid lid
1/3 size slotted lid
6-ounce ladle
Dissolvable label
Sharpie

Health and Safety

Use heat resistant elbow length gloves when transferring stockpot from burner to steam well. Keep the lid on the pot to prevent getting scalded.
Cooked foods must be cooled to 70°F within 2 hours and from 70°F to 41°F or lower in an additional 4 hours, for a total cooling time of six hours

Receiving and Storage

Chicken Dumplings are delivered and stored at 0°F +/- 10°F. Thaw 48 hours prior to cooking.
Dumplings can be held for up to 5 days (including thaw time) maintaining temperature of 34° - 41°.
When dumplings are rotated from the walk-in freezer to the walk-in cooler, use a sharpie marker to mark the top of the case with the following information:
Pulled by Date/Time: Date & Time that it is removed from the walk-in freezer
Ready by Date/Time: Exactly 48 hours from the pulled by date & time
Use By date/Time: 5 days from the pulled by date & time
See example

Prepping and Cooking

Chicken dumplings are done when it reaches 165°F and maintains for 17 seconds. Timer is used as a guide so that we don’t scorch the product.
Cook times will vary from store to store
Turn burner to medium high (4)
Empty thawed soup into stockpot
Add hot water from hot water maker
- 1 portion dumpling soup (1 side of container) - Portion 1-quart hot water
- 2 portions dumpling soup - Portion 2 quarts hot water
Use whisk, stir thoroughly
Cover with a lid. Place stockpot on 2-eye burner.
Set timer for 10 minutes
When the duty timer sounds after 5 minutes, stir thoroughly. (Stir from bottom up loosening any dumplings that may stick to bottom of stockpot)
Temp the dumpling soup- If it has not reached temp (165°F for 17 seconds), cover with lid, and continue cooking the additional 5 minutes of the timer
Once it has reached proper temperature, remove from burner IMMEDIATELY
Ensure you are wearing heat resistant gloves- Remove stockpot from burner.
Pour away from you slowly into a 1/3 size 6” deep pan to prevent it from splashing on you
Place the pan in the steam well
Place a 6-ounce ladle in dumplings
Cover with slotted lid
Mark the product name and the expiration date for dumplings (add 1 day to the date prepared) on the dissolvable label. Place on lid.
Serve at a temperature of 150°F to 160°F
Stir every time the 15-minute store timer sounds
Dumplings remaining at closing that is still within the holding time and QA should be transferred to a clean 1/3 size 6” deep pan with solid lid with the expiration date marked on the lid
Place in cooler- cooked foods must be cooled to 70°F within 2 hours and from 70°F to 41°F or lower in an additional 4 hours, for a total cooling time of six hours
Discard any dumplings remaining at closing time on the expiration date

Reheating

Remove unused dumplings from prior day’s business from cooler
Pour into a clean stockpot and place on the two-eye burner. Cover with lid.
Set 4-minute timer. When timer sounds temp the dumplings.
When reheating, it must reach a minimum temperature of 165°F and maintain it for 17 seconds
Reheating times will vary based on batch sizes
Once proper temp, pour dumplings away from you slowly into a 1/3 size 6” deep pan to prevent dumplings from splashing on you
Transfer hold time from pan in cooler to slotted lid

Serving

Dumplings are served in a squat bowl
Use 6-ounce ladle to portion dumplings into squat bowl
Place lid on squat bowl. Secure lid tightly by running thumbs around all edges.
Dine in- Place on tray with spoon
Dine out- Place in 6 Lb. bag- Serve with a spoon and 2 napkins