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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1/3 cup(s) approx. milk to make stick together |
1 teaspoon(s) baking powder |
4 piece(s) chicken breast (or a whole chicken) |
1/2 cup(s) crisco shortening |
2 1/2 cup(s) flour |
1 dash(es) pepper |
1 teaspoon(s) salt |
Directions:
1. Cook chicken beforehand. I usually boil 4 chicken breasts and make at least 2 quarts of chicken stock. It is good to make the chicken the day before so you can put the stock in the fridge and then skim off the fat. Warm up your 2 quarts of stock to a simmer. It actually may take 2 1/2 quarts of stock.
2. Prepare dumplings. Mix flour, baking powder, salt and pepper. Cut in crisco with a pastry blender until it resembles cornmeal. Add milk 1 tablespoon at a time until it makes a sticky dough. Divide the dough into 1/3s. Roll out 1/3 of dough on a floured surface. You may have to work a little more flour in so it won't stick. Roll out real thin. Cut strips and set aside at least 20 minutes to dry a little.
3. Bring the broth to a simmer. Slowly drop dumplings in the simmering broth. Gently move them around after a few minutes to keep them from sticking together too badly. Cook approximately 20 minutes until the dumplings are done. DO NOT LET IT COME to a rapid boil or the dumplings will fall all to pieces. It is ok for them to fall apart a little.
4. After dumplings are done, add cut up chicken to the stock pot and stir. Heat through slowly and it is done!
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