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Chicken and Dumpins Recipe

   
 

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     Chicken and Dumpins

Category   Entrees - Maindishes
Sub Category   None
Servings   4-6
Preptime   30 minutes

Ingredients
2 cups flour
2 tsp baking powder
1/2 tsp salt
1 cup whole milk
4 tbsp vegetable oil
8 cups water
3 chicken bouillon cubes
3 tbsp butter
4 tbsp flour
 
1 cup whole milk
2 chicken bouillon cubes, crumbled
1/2 tsp sugar
3/4 cup dumpling cooking liquid (from dumplings after they've been cooked)
1 lb chicken

Instructions
Mix first five ingredients, blending well, and turn out on to a floured surface. Knead 4 or five times and divide dough into two parts. Roll out one piece of dough to 1/8 inch thick and cut into 1x 1 and 1/2 inch strips.
Cut chicken into small strips (about 2x1 inch) and roll in flour. Brown chicken in hot oil; drain excess oil. In a large sauce pan, add the water and chicken bouillon cubes and boil until the bouillon cubes have been dissolved. Add cooked chicken and simmer for 1 1/2 hours; remove chicken and set aside. Return liquid to a boil and cook half of the dumplings until just about done (dumplings are done when they float up towards the top of the pot) and strain and set aside. Finish the other half of the dumplings in the same way (reserve liquid). While cooking the dumplings, you can prepare the sauce.
Place butter in medium sauce pan and melt. Add salt and flour; stir until thick. Mix sugar with milk and add to flour mixture a little at a time, stirring constantly with a whisk until thick and smooth. Remove from heat.
Place cooked chicken and dumplings in dumpling sauce and add 1/2 cup of cooking liquid in which the crumbled chicken bouillon cubes have been added and stir gently, Simmer dumplings until blended on low heat. More cooking liquid may be added if needed.


Originally Submitted
4/25/2012





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