Directions: |
Directions:Mix flour and salt in a large mixing bowl. Cut in shortening until texture of coarse crumbs. Beat egg and add to flour. Mix with fork. Gradually add water, tossing with fork, until the dough sticks together and is easy to work with. Dump onto lightly floured board and knead a few times until smooth. Divide dough into quarters or thirds to make it easier to work with. Roll out dough on a floured board to about ⅛ inch. With a knife cut dough into about 1½ in. x 3 in. pieces. This doesn't have to be precise. Set aside and continue until all of dough is cut and ready to cook.(Note: if you have a large crowd to feed, just add a couple more cups of flour, another egg, a little more shortening and adjust water accordingly.)
Bring chicken broth to a boil and drop all of the pieces of dough into the hot broth adding a few at a time. Stir frequently through out cooking to keep dumplings from sticking and burning to bottom of pan. Bring back to an easy roll and cook uncovered for about 10 minutes. Cover pan and cook another 10 minutes or so until dumplings are done. Remember to stir frequently. (if there is not enough broth, you can add water or canned chicken broth.) If gravy is not thick enough, you can add flour to dumplings as they cook, but generally by the time they are finished cooking, the gravy is the right consistency.
Debone cooled chicken, being careful to remove all bones and gizzards. Shred chicken slightly, just enough to make pieces small enough to serve. Add the deboned chicken to the dumplings just as they finish cooking. Cook just long enough to heat the chicken.
Serve hot. |
This recipe for Chicken and Dumplings is from