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Instructions |
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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.
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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.
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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.
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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.
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Originally Submitted
4/25/2012
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