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    • #276146

      Serving Description: bowlful with 1 or 2 dumplings
      Servings: 6

      Ingredients
      CHICKEN:
      – 4 cups chicken – cooked and cut into bite sized pieces
      – 2 tablespoons oil
      – 1 teaspoon salt
      – 4 stalks celery – diced
      – 1 onion – medium and diced
      – 4 carrots – large and cut into 1/2 inch slices
      – 4 cups chicken broth or stock
      – 1 bay leaf
      – pepper to taste
      – 3 tablespoons flour
      – 1/2 cup cold water

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      DUMPLINGS:
      – 1 1/2 cups flour
      – 1 tablespoon parsley – minced, fresh or dried
      – 2 teaspoons baking powder
      – 1/2 teaspoon salt
      – 1/8 teaspoon nutmeg
      – 2/3 cup milk
      – 2 tablespoons oil
      – 1 egg – slightly beaten

      Directions
      CHICKEN:
      In a dutch oven or large skillet, brown the chicken in oil.
      Add salt, celery, onion, carrots, pepper, bay leaf and chicken stock.
      Heat to boiling, reduce heat and simmer covered for 20 minutes.
      Combine the flour with water. Stir into the chicken mixture.
      Heat over medium high heat until it boils and thickens, stirring constantly.

      DUMPLINGS:
      In a medium bowl, combine the flour, parsley, baking powder, salt and nutmeg.
      Stir in the milk, oil and egg until the dry ingredients are incorporated.
      Drop the dough by heaping tablespoonfuls on top of the boiling chicken mixture.
      Cover tightly and boil gently over medium heat for 12-15 minutes or until the dumplings are done. Be sure to keep the lid on for the entire cooking time so that the dumplings will be light and fluffy. Makes 8-10 dumplings and can easily be doubled.

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