6TB oil
3 cups flour
4 tsp baking powder
1 1/2 tsp salt
1 1/2 cup milk
Use large pot or Dutch oven.
4-6 lb chicken, celery salt, pepper.
Boil chicken until done/tender. Take off to cool, debone, chop or pull meat to your
preference.
Add more water to chicken stock, a little over a half a pot of water.
Mix dry ingredients. Cut oil into flour til resembles fine crumbs. Stir in milk.
Mix well until blended. Sprinkle with enough flour until able to handle. Dump
out on floured surface. Knead 10 times. Cover counter with waxed paper (optional), sprinkle
Flour all over paper. (I loved it when grocery stores gave out brown paper bags, much better to cover counter with).
Roll out dough until flat. Let dry for thirty minutes. Cut into long strips with pizza cutter and then the other way so you have rectangles of dumplings.
Add chopped chicken back to pot, add three to four tablespoons of Mexican chicken flavored bullion (Maggi). Add this really to your taste. Use less if using pure bullion like Lipton. Maggi has the best homey flavor. Bring to soft boil. Drop dumplings in stew, keep adding stirring ever so often.
No guarantees this doesn't get messy, especially if kitchen is real humid. No worries, just throw in
the pot, it usually all comes together! Add some more pepper (sorry I love pepper). The flour usually thicken it enough,
But you can always thicken with a little extra flour & water.
Oh yes, these are so much better the next day!
No comments:
Post a Comment