Chicken Pot Pie dumplings

Ingredients:
Asparagus, 1 kilo
Milk: ~1 cup
Flour: 2 tablespoons
Fat: 1-2 tablespoons
Chicken: ~1 breast, cooked.
1 large onion.

Snap your asparagus to get rid of the woody part. Dump into boiling water for 5 minutes, sample for doneness, then drain and set aside. The asparagus should be tender (not soft) and sweet. This cooks the asparagus and removes excess oxalate.

Dice your onion medium-fine and saute with a little PAM for ~5 minutes, enough that they soften and sweeten.

I had some chicken schmaltz handy (if you don't, you should start collecting it), but you can use butter. To a small saucepot, add the fat and a sieved 1-2 tablespoons flour. We want that rich, creamy interior from a pot pie. If you do not have schmaltz, you will want to add some chicken stock to give the sauce a rich chicken-y flavor. If you do have schmaltz, you may want to as well. Add the milk, stirring. You want a fairly thick sauce, so that it helps glue everything together. I would have made a veloute, but discovered that I had no stock.

Chop chicken into small pieces.

Combine asparagus, sauce, chicken, onion. Salt and pepper to taste, then fold with a rubber spatula.

Fill dumplings as usual. Steam. I have not found that this particularly benefits from frying, though it does not do it any harm either.