Chicken and Dumplings
- 1 whole fryer, or 3-4 boneless chicken breasts
(boil until done and set aside to cool. Save the broth.)
- 4 cups of flour
- 3 tsp. baking powder
- 1 tsp. salt
- 1 tsp. pepper
Mix until a ball of dough if formed.
On a floured surface, roll out dough thin, about 1/4 inch thick.
I use a pizza cutter to cut dough into 2 x 1 inch strips.
Meanwhile get broth up to a rolling boil (on a medium-high heat). Drop the strips into the broth.
Dumplings will puff up and float at first. You can press them down with a wooden spoon, but avoid stirring too much or the dumplings will disintegrate. Continue cooking until the dough is cooked through, about 20 minutes. Add salt and pepper to taste, and butter can be added if the broth is too watery.
While the dumplings are cooking, do-bone the chicken. Cut into chunks (I just use my hands to pull into chunks.) I suggest that you do NOT shred it.
When the dumplings are done, add the chicken and allow to warm through.
Set aside and allow to cool. Broth will thicken upon setting.