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July 01, 2007
Chicken And Dumplings Recipe
CHICKEN AND DUMPLINGS
1 (3 Pound) Chicken
2 Quarts
Water
1 Teaspoon Salt
¼ Teaspoon Pepper
1 Large Onion, Chopped
2 Ribs Celery, Chopped
In a Dutch oven, place cut up chicken, water, salt, pepper,
onion and celery. Simmer until chicken is tender. Remove
chicken, cool, remove meat from bones and cut into pieces.
Set aside.
DUMPLINGS:
1-1/2 Cups Flour
1 Egg
1 Egg White
1 Tablespoon Oil
½ Teaspoon Salt
A Few Drops of Water
Break egg in cup like well in mound of flour. Add egg white,
oil and salt. Fill well with flour pushed in from edge of
mound. Knead and add drops of water as needed. Knead for
about 10 minutes. The dough becomes smooth, shiny and elastic.
Divide into two parts. Dust parts with flour and roll out
about 1/16" thick. Roll up and slice as wide as you want your
dumplings. When ready to cook, unroll and drop into boiling
chicken broth that remained in the pot after cooking the
chicken. Turn heat to low and cook 10 to 20 (depends on the
thickness of the dumplings) minutes or until dumplings are
tender. Stir gently and return chicken to pot and heat.
Posted by Willie Crawford at July 1, 2007 08:48 PM
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