Chicken dumpling soup

I always make Chinese soup and it takes long time to cook. Usually I make Western soup with short time cooking, it is easy and delicious. So... this is the first time I make Western soup with long hours cooking!

Ingredients
4 Chicken thighs (keep skin & bones)
2 cubes chicken broth
1 1/2 L water
6 peppercorns

olive oil
2 onions (chopped)
3 large carrots (diced)
3 stalks celery (diced)

1 cup fresh or frozen peas
2 potatoes or 250g of celeriac (diced) => I didn't use it

200g mushrooms (cut into half)
1 bay leaf

250g all-purpose flour

1 1/2 tsp baking powder

a pinch of salt

125g cold unsalted butter

1 egg

100ml cold water or milk

Instructions
1. In a large pot, fry chicken thighs until golden color, add in peppercorns, water, bouillon. Cover and bring to a boil; skim foam. 

Reduce heat, cover and simmer 45-60 mins or until chicken is tender. 

Remove chicken thighs from the pot, place them on the chopping board, let them cool

2. Add onions, carrots, celery, peas & potatoes to the pot & cook for 10 minutes

3. When the chicken cooled down. Remove chicken skin and bones, chop or tear chicken into smaller pieces

Set aside

4. Add mushrooms, bay leaf & chicken, let it simmer at low heat for 1 hour

Open lid, increase heat, let it boil gently

5. During 1 hour simmering, in a mixing bowl, mix flour, baking powder and salt

Add in butter and egg, mix well

Add in cold water or milk, mix well

Divide into 12 portions and roll each portion flat (0.3cm thickness) 

6. When the soup brought to boil, add in dumplings into the pot, cover and cook for another 20mins

Enjoy!