Recipe by Tracy Graves
This is my mom's very own recipe. These dumplings are best served on a cold winter day, as a true comfort food. You may use a chicken, but a hen makes a richer, better tasting broth. If you opt to use a chicken, add a can of chicken broth and a tbsp margarine to the broth.**If dumplings a ppear "soupy" remove some broth while they are simmering.
- 3 -5 lbs good size stewing chicken
- 1 cup chicken broth, reserved from hen
- 2 -2 1⁄2 cups all-purpose flour
- 1 teaspoon salt
- 1 egg, lightly beaten
Directions See How It's Made
- Stew hen (can use chicken but the broth won't be as good and rich), add with enough water to cover the hen,adding water as needed, till tender in a stock pot or large dutch oven.
- Remove hen to cool and debone the meat, reserve the broth for cooking the dumpling dough.
- In a mixing bowl, mix flour, salt, egg and 1 cup broth to form a stiff dough, adding more flour as needed.
- Divide dough into 2 balls.
- Roll out one ball on a well floured surface, VERY THIN.
- Cut into strips, then into smaller strips.
- Repeast with other ball of dough.
- Allow the strips to sit and dry while you bring the broth to a rolling boil.
- Drop strips, a few at a time, stirring gently to keep them from sticking together.
- After all the strips have been added, reduce heat to a simmer.
- Add deboned hen meat.
- Salt and Pepper as desired.
- Serve with green beans and steamed carrots, and hot rolls or cornbread.