Chicken and Rolled Dumplings

Recipe by yamma
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READY IN: 1hr 50mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • *Use a large pot with a heavy lid.
  • Place chicken, water, bouillon, celery, onion and pepper together in pot.
  • Cook, covered for 1 hour. (After cooking, I let contents remain in covered pot for about an hour to cool).
  • As soon as chicken is done cooking, remove 1 cup of cooking liquid from pan and allow to cool so that it is about room temperature.
  • In a bowl mix self-rising flour and the 1 cup cooled broth.
  • You may need to add a little more flour if mixture is too sticky.
  • On a floured surface, roll out dough to 1/4 inch thickness (I divide dough into 1/3's to roll out, it's easier to do smaller amount) Cut rolled dough into 1 inch strips, then cut strips into 3 inch pieces.
  • Place cut strips on a cookie sheet and place in freezer for 10-20 minutes.
  • While dumplings are chilling, remove chicken from pot.
  • Heat broth in pot to a boil.
  • Remove dumplings from freezer and drop into boiling broth, after all the dumplings are in pot lower heat so that they are just simmering.
  • Cover pot, and cook for twenty minutes.
  • Do not uncover to peek!
  • While dumplings are cooking, cut chicken into bite size pieces.
  • After dumplings have cooked for 20 minutes, add chicken back to pot.
  • (I add a little parsley, at this time) and serve.
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