Chicken and Dumplings

Recipe: Wendy's Chicken and DumplingsĀ 
1 whole roasting chicken, cooked and shredded
Broth from chicken or 2 large cans of broth
8 green onions, chopped
1 1/2 tbsp chopped garlic (we like a lot)
Morton's Season Salt to taste
Black pepper to taste
Garlic salt (just a smidgen)
8 eggs
5 cups self rising flour
water
2 sticks of butter


Method:
In a large stock pot or caldera (this is what I use) bring chicken broth and shredded chicken to a rolling boil...once it is boiling turn the heat down to med low....add 1 1/2 sticks of butter...


cut celery and onion and place in skillet with 1/2 stick of butter....cook until celery is tender crisp unless you like it softer....green onions will not get super soft so you may want to use regular onions...we just prefer the green onions...when ready put into the pot with broth and chicken.....


While chicken and celery/onion are blending make your dumplings....


Mix flour with enough water to make a dough....you can add herbs or seasonings to the mix now if you like...do not use any oil or other additions other than just the herbs, water and flour.....when dough is ready put out on a surface that is dusted with flour.....sprinkle flour on the top of the dough and knead five or six times adding flour as kneaded to keep it from sticking to your hands......once kneaded re-dust the surface with flour if needed and roll out with a rolling pin to about 1/4 thickness....cut into strips with a pizza cutter both horizontal and vertically......drop dumplings into broth mixture one at a time until you use up your dough.....stir every few minutes to make sure everything is moving around well.....lower the heat to med low and allow to cook for roughly 4min...


Beat the eggs whileĀ  dumplings cook.....do not add milk or water.....when dumplings are done slowing pour eggs into the pot stirring at the same time......remove from heat and enjoy! This recipe will serve a family of six....
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