March 3, 2015

Chicken & Dumplings

I found this recipe somewhere and it linked by to Eat At Home. We love these kind of dumplings because they aren't fat doughy but aren't super thin either. We make 2 batches and have just a few servings left over.

3 cups or 4 chicken qtrs cooked chicken (we double the recipe but not the chicken)
6-8 cups chicken broth
2 cups flour
2 tbsp butter
½ tsp baking powder
salt to taste
1 cup of milk, maybe a bit less

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. Roll the dough out thin with a heavily floured rolling pin. Dip a pizza cutter in flour and cut the dumplings in squares about 1″x2″. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.
Carefully put them on a floured plate. Reroll the dough, flouring between the layers of dumplings. You can also freeze them like this and then transfer them to a ziplock bag.
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 not doughy tasting. Add the cooked chicken to the pot and you’re done!

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