Chicken and Dutch Dumplings
Source of Recipe
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3 3/4 c. flour
2-3 tsp. salt (adjust to taste)
4 TBS butter
1/2 c. water
4 eggs
2-3 gallons chicken broth
chicken
Mix flour and salt together well. Cut in butter. Add water and
beaten eggs, and mix until dough forms a ball. Divide dough if
necessary and roll out on a well floured board. This should be
rolled out *very* thin, ~1-1.5 mm thick. Cut the dough into 2-3
inch square pieces and set aside for the moment. Make sure the
dough is not overlapping when you set it aside...it CANNOT be
stacked. In the meantime (at the beginning) prepare the chicken
broth and season to taste. When all the dumplings are cut, quickly
drop them one by one into the boiling broth. Allow to cook for
1/2 an hour. If the dumplings are too thick, they will come out
tough. It's better to err on the thin side when rolling them out.
This dish can be served with fried chicken, or with the chicken
chopped up in the broth. Makes ~8-10 servings.
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