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Mom's Chicken & Dumplings
* Exported from MasterCook *
MOM'S CHICKEN & DUMPLINGS
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Poultry Mom
Amount Measure Ingredient -- Preparation Method
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1 Chicken
1 t Garlic salt
5 c Flour
3 lg Eggs
1/2 ts Baking powder
1/2 ts Salt
1 t Pepper
Cook hen in pressure cooker with lots of salt and MSG,
plus 1 teaspoon garlic salt. (If you don't use MSG,
just omit it instead of lecturing me, okay?) Cover
chicken with water and close. Place 15-lb weight on
top and cook over medium-high heat. When the weight
starts "popping" 2 to 3 times a minute, cook 15
minutes. Cool the chicken and de-bone.
Mix flour, salt, 1/2 teaspoon MSG and a little less
than 1/2 teaspoon baking powder. Blend eggs with 1
1/4 Cup *cool* chicken stock from pot (1/3 of it
should be fat). Stir into flour a little at a time.
On flour-covered board, knead dough and roll it out
till thinner than a nickel. Cut dumplings (about 2
inches wide by 10 inches, or however long possible).
Stack well-floured dumplings onto plate.
In large pot, bring the rest of the stock to a boil
over medium-high heat. Add the chunks of chicken
alternately with the dumplings; quickly pushing them
below the surface of the liquid as you add them. DON'T
FOLD THE DUMPLINGS!
Keep mixture boiling at all times. Lower heat; cover
and cook for 12-15 minutes. Don't lift the lid for
the first 10 minutes.
Add 1 teaspoon pepper to broth --> might need to add
additional stock during the cooking process.
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