member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Pat Barnes      

    Chicken & Dumplings Southern-Style

    Source of Recipe

    Vicki Braun

    List of Ingredients

    1 stewing chicken or hen
    1 tsp. Garlic salt
    5 cups all-purpose flour
    3 large eggs
    1/2 tsp. baking powder
    1/2 tsp. salt
    1 tsp. pepper

    Recipe

    Cook hen in pressure cooker with lots of salt and MSG, plus 1 teaspoon garlic salt. (If you don't use MSG, just omit it). Cover chicken with water and close. Place 15-lb. weight on top and cook over medium-high heat. When the weight starts "popping" 2 to 3 times a minute, cook 15 minutes. Cool the chicken and de-bone.

    Mix flour, salt, 1/2 tsp. MSG and a little less than 1/2 tsp. baking powder. Blend eggs with 1-1/4 Cup *cooled* chicken stock from pot (1/3 of it should be fat). Stir into flour a little at a time. On flour-covered board, knead dough and roll it out till thinner than a nickel. Cut dumplings (about 2 inches wide by 10 inches, or however long possible). Stack well-floured dumplings onto plate.

    In large pot, bring the rest of the stock to a boil over medium-high heat. Add the chunks of chicken alternately with the dumplings; quickly pushing them below the surface of the liquid as you add them. DON'T FOLD THE DUMPLINGS!


    Keep mixture boiling at all times. Lower heat; cover and cook for 12-15 minutes. Don't lift the lid for the first 10 minutes. Add 1 tsp. pepper to broth. You might need to add additional stock during the cooking process. Yield: 6 servings.

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |