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Instructions |
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In a large wide pot simmer the chicken pieces in the broth until the chicken is tender, thirty minutes or more. Remove the chicken and set it aside. When cool enough to handle, skin and bone the chicken and shred or cut into bite sized pieces. If desired, skim the chicken fat off the surface of the broth.
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In a large bowl, whisk thoroughly flour, salt, and b. powder. Cut in butter until it is the size of small peas and distributed throughout the dry ingredients. Add the water and knead 8 to 10 times. If dough is too sticky add more flour.
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Roll the dough out to 1/8 inch thickness and cut into 1 inch squares. Bring the broth to a rolling boil, drop in dumplings, cover the pot and reduce the heat to simmer. Cook for 10 minutes or until the dumplings are cooked. Overcooking will cause dumplings to fall apart.
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To serve, place chicken pieces in a bowl and ladle hot broth and dumplings over chicken.
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Originally Submitted
7/30/2010
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