This recipe was handed down from my husbands family. It’s a family favorite and you can see from the directions that it is kind of hard to put into a recipe. It’s a lot of work but well worth it. There is never a dumpling left when this is made. I have to call my children and let them know that I made them so they can come over and get theirs. If only they would bring their own bowls.
1 stick butter, melted
3 large eggs
1/2 c milk, 2%
3 c all purpose flour
1 tsp salt
1 tsp pepper
2 fl drops of yellow food coloring
1. CHICKEN AND BROTH. Place chicken breast with skin in dutch oven and cover with water. Add a stick of butter or margarine and two packages or spoonfuls of chicken boullion. Cook over medium heat until chicken is tender, about 45 minutes….Let chicken cool. Remove skin and bones and discard. Chop chicken into bite size pieces. I don’t put mine back into the broth until after the dumplings have cooked.
2. DUMPLINGS;…..In a small mixing bowl add eggs to the melted butter. Whisk…..Take half of a shell and add milk to it six times….pour into egg mixture. Add in salt and pepper. Start mixing in the flour a little at a time. You want the dough to be rather sticky. Add a couple of drops of yellow food coloring to give it a rich looking blend. Heap about 2 cups of flour onto a wooden board or counter. Using a Tablespoon, add about a cup of the mixture to the center of the flour. Start incorporating the flour and the dough until you can roll it out and it doesn’t stick. Roll very thin. Using a pizza cutter, cut strips of the dough and add to the hot chicken and broth. Make sure it is boiling rapidly and that you have plenty of broth to keep your dumplings from scorching. Turn down to low while you make the next batch …
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