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1
Make the Chicken Season the chicken liberally with salt and pepper.
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2
In a large Dutch oven set over medium-high heat, heat the oil until it shimmers.
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3
Add half of the chicken thighs, and brown, turning once, about 5 minutes total.
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4
Transfer the thighs to a plate and drain the fat.
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5
Repeat with the remaining thighs, then drain the fat.
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6
Preheat the oven to 450.
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7
Return the Dutch oven to the stove over medium heat.
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8
Add the butter, and when it begins to foam, add the carrots, celery, white and light-green scallion pieces and 1/2 teaspoon salt.
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9
Cook, stirring occasionally, until the vegetables soften, about 5 to 7 minutes.
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10
Add the wine and stir, scraping the bottom of the pan to remove any stuck bits.
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11
Add the flour, broth, soy sauce, sesame oil and reserved chicken and bring to a simmer.
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12
Cover and simmer until the chicken is almost tender, about 45 minutes.
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13
Add the peas and continue cooking until the peas are soft and the chicken is completely tender, about 15 minutes more.
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14
Meanwhile, make the dumplings Line a baking sheet with parchment paper.
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15
In a large bowl, combine the flour, cornmeal, salt and baking soda then add the sesame seeds and combine.
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16
In a small bowl, whisk together the egg, buttermilk and melted butter.
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17
Add the buttermilk mixture to the flour mixture and combine with a spatula, then add the sesame oil and combine.
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18
Using two spoons or a scoop, scoop golf ballsized pieces of dough onto the parchment-lined baking sheet, leaving about 1/2-inch space between them.
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19
Bake until the tops are golden and the dumplings sound hollow when tapped, about 15 minutes.
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20
Using tongs, transfer the chicken to a cutting board.
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21
When it is cool enough to handle, remove the skin and, using two forks, pull the meat from the bones and shred it.
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22
Remove much of the fat from the stew by either using a flat spoon or a fat separator.
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23
Return the shredded chicken to the pot.
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24
Add the soy sauce and sesame oil and stir.
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25
When the dumplings are ready, add the cilantro to the warm stew and stir.
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26
Divide the stew between bowls and top with the dumplings, dunking the dumplings into the stew to soften them.
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27
Serve immediately.
