Chicken and Rolled Dumplings
3 pounds fresh chicken, cut up and skinned
2 teaspoons poultry seasoning
Salt and pepper to taste
2 cups flour
1 teaspoon salt
1 teaspoon baking powder
3 tablespoons shortening
3/4 cup milk
Place chicken into large stockpot with seasoning and enough water to half fill pot. Bring to boil and cook until meat falls from bones. Drain, returning liquid to pot. When cooled, bone and cut meat up. Skim excess grease from liquid in pot and return cooked chicken to pot.
Sift flour, salt, and baking powder together. Cut in shortening with fork until well mixed. Add enough milk to make a soft dough. Roll out very thin on a floured board. Cut into squares or wide strips. Allow the dumplings to dry slightly. Bring chicken and stock to a rolling boil. Drop each dumpling separately into gently boiling liquid and cook 15 minutes, stirring gently every now and then. Do not cover.
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