This recipe yielded my first dumpling success! With other attempts, they turned out too thick and dense and dare I say brick like. This time they were so light and fluffy and not to mention super tasty! I made the dumpling portion of this almost exactly as directed expect I could not find creme Fraiche. However, Chef John did say you could sub it out so I used 1/2 sour cream and 1/2 heavy cream to equal the 1/2 cup creme fraiche. As for the soup portion, I was in a hurry so I cheated some and used a rotisserie chicken with store bought chicken stock. Would have been a good time to have some of Chef John's homemade stock on hand but store bought works in a pinch too.

Just made this dish last night… It rocked! Not only did it taste wonderful, but also the cinnamon in the mix made it smell delightful as it cooked. The only tip I have is to defiantly head the suggestion of not letting your pecans burn… and they will burn quick if you are not careful. I used chicken tenders rather than the full breast and turned them often to avoid burning. I’ll make this dish again but for now, I can’t wait until lunch to eat the leftovers (only possible because I made a lot)!!