Crystal's Peppar kyckling och dumplings

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1. 1
   Heat 2 Tbsp. vegetable oil in a large heavy pot over medium. Cook 1 large onion, cut into ½" pieces, 6 garlic cloves, thinly sliced, 4 celery stalks, thinly sliced, 1½ cups shelled fresh or frozen peas, 1 Tbsp. freshly cracked pepper, and 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, stirring occasionally, until onion is translucent and celery is tender but still bright green, 8–10 minutes. Transfer to a medium bowl.
2. 2
   Combine 2 lb. skin-on, bone-in chicken thighs (about 6), 1 tsp. garlic powder, remaining 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, and 7 cups water in pot and bring to a simmer (still over medium). Cover, and cook, adjusting heat as needed to maintain a simmer, until chicken is cooked through, 35–45 minutes. Transfer chicken to a plate; let cool slightly. Shred meat; discard skin, bones, and excess fat. Add meat to bowl with cooked vegetables.
3. 3
   Return broth in pot to a simmer over medium. Whisk 2 cups self-rising flour and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a medium bowl to combine. Add ½ cup chilled shortening and rub into dry ingredients with your fingers until mixture is shaggy. Pour in 1 cup buttermilk and stir with a rubber spatula until a soft dough forms (it might be lumpy).
4. 4
   Using a spoon dipped in cold water, drop tablespoon-size portions of dough into broth (dumplings will bob to the surface and pot will look crowded). Reduce heat to low, cover, and cook until dumplings are cooked through and tender (remove a dumpling and cut in half; interior should resemble the inside of a dinner roll) and broth is thickened to a stew-like consistency, 10–15 minutes. Carefully push dumplings to one side. Add chicken and vegetables; stir gently until just mixed and warmed through (some dumplings may break). Ladle into bowls; season with freshly cracked pepper.