Ingredients: |
Ingredients: Savory Broth:
1 chicken cut into pieces
Two stalks celery with leaves, rough chopped
1 small onion, rough chopped
4 cloves of garlic, smashed
1 bay leaf
1 1/2 c. water and 3 c. chicken broth
2 cups of carrots, sliced into circles
1-2 c. additional chicken broth
Steamed Dumplings:
1 1/4 c. flour, 1 1/2 t. baking powder, 1/2 t. salt
1 egg, beaten
1/3 c. milk
2 T. melted butter
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Directions: |
Directions:Place chicken pieces, celery, onion, garlic cloves, bay leaf, water and chicken broth in a large, covered saucepan. Simmer until chicken is thoroughly cooked. Remove chicken pieces and allow to cool well. Strain the broth into a new saucepan. (If you have time, let the broth chill in the refrigerator for several hours, then remove the fat on top.)
Skin and bone the chicken, then chop/shred it into small pieces. Return chicken to strained broth, along with carrots. Add additional 1-2 c. of chicken broth, heat thoroughly, season to taste with salt & pepper.
Meanwhile, mix together all ingredients for the dumplings to make a sticky dough. You may need to add a little more flour to get the dough to hold together well, yet remain sticky (as opposed to dry).
In a separate sauce pan, bring several cups of salted water to a light boil, and using a small teaspoon, scoop up a little dough and scrape off into boiling water with a table knife, forming small, odd-shaped dumplings. Continue until the surface of the water is covered with dumplings, then reduce the heat, cover and allow to cook/steam for about 15 minutes.
With a slotted spoon, lift the dumplings from the water and transfer them to the pot of chicken broth. Serve and enjoy! |
This recipe for Chicken and Dumplings is from