suemunzlinger's Recipe

Chicken and Rolled Dumplings

Category: Main Dish

for the chicken and the broth:

1 5 to 6 pound chicken (cut up)
16 cups water
3 garlic cloves, minced
2 celery ribs, peeled and chopped
2 carrots, peeled and chopped
1/2 large onion, diced
1/2 tablespoon coarse salt
1/2 teaspoon poultry seasoning
1 teaspoon pepper
*1 sprig fresh rosemary (1 teaspoon dried)
3 sprigs fresh thyme (1 1/2 teaspoons dried)
(Can wrap in cheesecloth and tie and throw away after cooking)*

for the dumplings:

3 cups all purpose flour, plus more for rolling out dumplings
1 teaspoon salt
1/2 teaspoons baking powder
1 egg, beaten
1 cup chicken broth ( try to skim fat off top of broth to use with the broth)

1/4 cup milk or half and half (optional0
1 teaspoon fresh ground black pepper
2 tablespoons butter

Cooking Directions:

for chicken and broth:

Add chicken, water, garlic, celery, carrots, onion, salt, pepper, rosemary and thyme to pot Place over medium-high heat and bring to a rolling boil. Lower heat to medium-low and cook for 1 hour or until chicken is cooked through.

Remove chicken from broth and set aside. Skim fat off top and use with broth to make 1 cup to use in dumplings.
When chicken has cooled, remove skins and bones. Cut chicken into bite-sized pieces, cover and set aside.

Bring broth back to a rolling boil.

for dumplings:

While broth is heating, prepare dumplings.

Add flour, baking powder and salt to a large bowl and mix to combine. Add egg and 1 cup cooled* broth. Stir together until combined. Dough should be stiff but not dry. If dry, add more broth.

Pour dough onto a floured surface, kneading into a circle. Roll dough into a thin layer (about 1/16 to 1/8 inch thickness). Cut into bite sized pieces or strips.

(I usually roll out a small portion of dough and cut ...then roll out another portion.

Drop dough into boiling broth, a few at a time, stirring to make sure they are covered in broth. Make sure you do not stir a lot to break up dumpling. Lower heat and Cook about 20 minutes or until dumplings are cooked through. Lower heat to low, add chicken and stir in milk and fresh ground pepper. (Add more salt, pepper to taste) Cook for 20 minutes, stirring occasionally. Turn off the heat and cover. Allow to rest 30 minutes.

Serve immediately.

* Many times I have added broth that has not been completely cooled and works ok.