In a bowl, combine the flour, baking powder and
salt. Cut the butter into the dry ingredients
with a fork or pastry blender. Stir in the milk,
mixing with a fork until the dough forms a ball.
Heavily flour a work surface. You’ll need a
rolling pin and something to cut the dumplings
with. I like to use a pizza cutter. I also like
to use a small spatula to lift the dumplings off
the cutting surface.
Roll the dough out thin with a heavily floured
rolling pin. Dip your cutter in flour and cut
the dumplings in squares about 2”x2”. It’s
okay for them not to be exact. Just eye ball
it. Some will be bigger, some smaller, some
shaped funny. Use the floured spatula to put
them on a heavily floured plate. Just keep
flouring between the layers of dumplings.
To cook them, bring the broth to a boil. Drop
the dumplings in one at a time, stirring while
you add them. The extra flour on them will
help thicken the broth. Cook them for about
15-20 minutes or until they are no longer
doughy tasting. Add the cooked shredded
chicken to the pot and you are done.
Originally Submitted
1/24/2017
0 Out of 5 from
0 reviews
You can add this Homemade Chicken and Dumplings recipe to your own private DesktopCookbook.