A real Southern treat! The dumplings are rolled out, not round. They are thin and chewy.
4 pounds boneless, skinless chicken meat
2 small carrots, sliced
6 potatoes, cubed
5 small onions
5 cups water
Salt to taste
Ground black pepper to taste
1 bay leaf
3 stalks celery tops
1 pinch cayenne pepper
2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
4 tablespoons rendered chicken fat or Crisco
Place chicken in a large pot. Add salt and pepper, a dash of cayenne, a bay leaf, and a handful of celery tops. Cover with water, and cook until done.
Discard bay leaf. Add vegetables, and continue cooking until vegetables are nearly done.
Meanwhile, make the dumplings. Mix together flour, 1/2 teaspoon salt, baking powder and chicken fat or Crisco. Mix in enough water to make a stiff dough.
Divide dough into three parts. Roll out to 1/8 inch thick or a little thicker; cut into squares.
Add 1/3 dumplings to simmering chicken, and cook 5 minutes.
Add another third, and cook 5 minutes more.
Add the remaining third, and cook 5 minutes longer.
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