Recipe by Scrapbook Lori
My grandmother used to make this dish for me as a child. I would love to help her roll out the dough and put it in the pan... definitely my favorite comfort food.
- 1 1⁄4 lbs broiler-fryer chickens
- 2 quarts water
- 1 carrot, halved
- 1 stalk celery, halved
- 1 medium onion, quartered
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 (10 1/2 ounce) can chicken broth
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄3 cup shortening
Directions See How It's Made
- Combine first 7 ingredients in large pot. Once you bring to a boil, reduce heat, and simmer for 1 hour, until chicken is tender. Remove chicken and vegetables from broth. Vegetables can be discarded. Allow chicken to cool, then skin, bone, and chop chicken to desired size. Return to broth.
- Combine flour, baking powder, and salt. Cut in shortening until mixture is crumbly. Add 2/3 cup broth, stirring with a fork until dry ingredients are moistened. Place dough on lightly floured surface, and knead lightly for 1-2 minutes. Roll dough out and cut into 2 inch squares.
- Bring broth mixture to a boil. Drop dumplings, one at a time, into boiling broth. Cover, reduce heat, and simmer for 30 minutes. Add additional broth if needed while cooking.
- Great served with mashed potatoes! Enjoy! Can also be made ahead and frozen.