Chicken And Hard German Dumplings Stew |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 4 |
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True comfort food...kids love it!! My Moms recipe for old world German Hard dumplings, with chicken. I don't like soft airy or mushy dumplings...these fit the bill nicely... Ingredients:
2 cups all purpose flour |
2 eggs |
milk |
onion powder |
garlic powder |
white pepper |
chicken bouillion |
whole cut up chicken |
water |
salt |
small diced onion |
2 celery stalks cut into 1/4 pcs |
2 carrots cut into 1/4 pcs |
Directions:
1. Boil chicken in salted water until tender and falling off bones
2. Save water, ('you'll use it for boiling dumplings') and bring to a boil
3. Put chicken on large dish and cut off meat and transfer meat back to boiling water.
4. Add 2-4 tsp bouillion (2 tsp per quart of water) or 2-4 cubes of bouillion to water
5. add onion, celery and carrots
6. To make dumpling batter: In separate bowl mix flour, 1 tsp salt, 1/2 tsp white pepper, 1/2 tsp onion and 1/2 tsp garlic powder, 1 tsp chicken bouillion granules and 2 eggs and milk as needed.
7. Mix well until it gets to noodle/pasta consistency, sticky/dry, add more flour or milk to attain consistency. Not critical, but not sticking to the sides of the bowl either.
8. with a tablespoon drop full spoons of batter into the boiling water until all batter is used up. boil about 15 minutes
9. dumplings will not fluff up or rise and they will be firm/hard to the bite, yummy and delicious!
10. Serve chicken and dumplilngs in bowls along with a nice green salad and nice Crusty Rye Bread!
11. These dumplings are equally good with a boiled pork /sauerkraut or beef roast dinner substituting beef bouillion when used with beef.
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