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Chicken and dumplings

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Ingredients/Components

all-purpose flour - 1 c
double-acting baking powder - 1 tsp
egg yolk - 1 item
cooled chicken stock - 1/4 c

How to make chicken and dumplings:

Place flour in a bowl along with a pinch of salt and baking powder. Blend with a fork. Make a well in the center and add egg yolk. Blend in egg yolk and gradually add the chicken stock. Combine and knead until a workable mass comes together, adding additional flour or stock if needed. Let the dough rest for about 10 minutes. Roll dough out on a well-floured surface.

Very thin slippery dumplings are achieved by rolling the dough until it is almost transparent. A hand-operated pasta machine set at the highest setting can assist the cook in achieving the thinnest of slippery dumplings. For a more toothsome dumpling, roll dough about 1/8-inch thick.

Cut the dumplings into the boiling chicken and stock, slowly stirring between additions and cook between 5 and 10 minutes or until the dumplings lose their doughiness. Makes enough to serve 4 hearty eaters.

Recipe categories: Chicken, Main dish, Whole chicken.

Rating:

3.8

Average rating: 3.8, total votes: 9

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