"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

GRAM'S CHICKEN AND DUMPLINGS Recipe

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This recipe for GRAM'S CHICKEN AND DUMPLINGS, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gail Hagen
Added: Tuesday, August 4, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 large stewing chicken
3 quarts water
salt to taste
1 stalk celery
1 quart can chicken broth to flavor



Dumplings:
1/2 c. vegetable oil
3 large eggs
1/2 tsp salt
1 1/2 c. hot chicken broth
5 c. flour, enough for soft dough

Directions:
Directions:
Simmer chicken in broth and water for about 2 hours or until tender. remove chicken from bones and if desired add to broth or serve on the side. I usually strain the broth first before adding chicken back into the pot.

Dumplings
Break eggs in pan, add oil and beat in to blend. Add salt and chicken broth. Add mixture to flour to make soft dough. Roll out on floured cloth. Leave on cloth to dry until chicken broth is ready, or for about 45 minutes.. I like to slice these wide and drop them slowly into boiling chicken broth, they take about 15 minutes to cook . Serve with either the chicken on the side, chicken in the broth or serve with separately fried chicken on the side.

Personal Notes:
Personal Notes:
Our grandmothers recipe, we all looked forward to this.

 

 

 

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