Prep 1 hr
Cook 30 mins
This is one of those recipes of my mom's that I simply can't master as well as she has. Barbara Mooers requested that I post it, so I did. My mom being a "dump cook" just throws it together and it tastes wonderful. I follow this recipe to the letter and it never tastes as good as hers though. Hope you have some luck with it.
- 1 whole fryer
- chicken soup base
- salt and pepper
- Place chicken in large pot, cover completely with water.
- Boil chicken until cooked through.
- Remove chicken and let cool.
- When chicken is cool begin pulling meat from the bird.
- Meanwhile, when broth is still warm add chicken soup base/boullion.
- Season to your tastes, I use approx.
- 2 tablespoon.
- Some people may want more.
- You may also add salt and pepper if you choose.
- The broth will be fairly salty, so I would taste to be sure.
- Mix flour and broth to create dough.
- You will mix 1/2 cup of flour for every cup of dough.
- I would begin by starting with 1/2 cup of flour to 1 cup of dough, as that makes quite a bit.
- Repeat if you want to double the recipe.
- Stir, and then work with hands to form dough.
- This dough will be sticky.
- Place on well floured surface, cover outside of doughball with flour, so rolling pin won't stick.
- Turn chicken broth up to about medium heat, you want it really hot, but not to the point of boiling.
- Roll dough out to approximately the width of 1/8 inch.
- Cut into long strips, and then cut long strips into sections approximately 2 inches long.
- When broth is ready begin dropping dough strips into pot.
- Do not stir, just push down to bottom of pot.
- When dumplings are done, add chicken meat.