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Aunt Pam's Chicken & Dumplins Recipe

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This recipe for Aunt Pam's Chicken & Dumplins, by , is from Cater Cook'n, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sheila Cater Perkins
Added: Monday, October 17, 2005


1 whole chicken
2 large handfuls chopped celery
1 large handful chopped onion
3 c. all purpose flour [only 2 c. used for dumplins]
1 beaten egg
1 large can chicken broth
salt & pepper to taste--at the end of cooking

Place the chicken, celery, and onions in a pot and cover with water. Bring to boil and cook 40-45 minutes.
Put 2 c. flour on the counter. Make a hole in the centerand pour in the beaten egg. stir from the center in a circle, adding broth as needed until dough forms a ball.
Generously dust counter with flour. Work with 1/2 the dough at at time. Roll out very thin and cut with a pizza cutter 1/2 squares. These will triple when cooked.
Remove your chicken from broth and cover.
Keep broth bubbling and drop dumplins in bubbles, adding them slowly.Cover & reduce heat to low and cook for 1 hour, stirring every 15 minutes. They will puff and thicken. Use more canned broth or water if needed.
Pull chicken off the bone and add to dumplins, now add salt & pepper to taste. Also use a wooden spoon to keep dumplins whole and tender.

Personal Notes:
Personal Notes:
Aunt Pam [Pam Cater Rickenbaugh] walked me through this recipe over 10 years ago on the phone!
I do add 1 ingredient,
Cavendar's Greek Seasoning...I think it gives it another flavor punch. Serve with leafy salad and crusty bread.




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