Chicken and Rolled Dumplings

5.0(8)

This is a staple at my house when the weather is cool! It is comfort food at its best!

by Twinks·published 2010-10-22

Soups

Servings

Total time

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prep 15 min

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Ingredients (8)

serves

Instructions (5 steps)

01Note: I usually use 4 boneless, skinless chicken breasts cooked in chicken stock, but you can substitute a whole chicken (about 3 pounds) plus the reserved stock from boiling the chicken.
02In a large bowl, mix the flour, salt, baking powder and butter with a mixer until crumb like. Add milk and stir until combined. Turn out onto a lightly floured surface and knead lightly. Roll out to 1/8 inch thickness. Cut into strips and then cut each strip into pieces, making about 1 x 1 inch dumplings. (Don’t worry about irregular shapes).
03In a large saucepan or stock pot, combine the chicken stock and pepper. Bring to a boil over medium high heat.
04Drop dumplings one at a time into the boiling stock, stirring gently after adding about 1/4 of the dumplings. Repeat until all dumplings have been added to the stock.

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Not rich — missing servings, total time, or calories.