I wanted to create a lighter fluffier dumpling, not the traditional heavier ones, so I thought since I use White Lily Flour in my cakes & they are very light in texture why not use it for the dumplings, it worked perfectly. Adding the eggs also helped. I found the original version for this dumpling recipe in a cookbook called The Old Farmers Everyday Cookbook Almanac, but I did make a few changes to enhance the flavor for my Chicken Steoup Recipe.(Combination of stew & soup)
I also wanted to make dumplings the way mama use to make them the old fashioned way from scratch. I love this recipe
Add the flour, salt, garlic powder & chopped chive if desired to a medium size bowl. Then add in the room temperature eggs.
Add in the extra virgin Olive oil and water and whisk together with a large fork or whisk until dough begins to come together.
Shape dough into a ball, then divide in half.
Sprinkle a small amount of flour on work surface, enough excess flour to prevent dough from sticking to surface. Then add half of dough to counter, flour rolling pin, and roll out dough to desired thickness about 1/8 inch or so.
Then with a pastry cutter, knife or pizza cutter, cut dough into long 1 inch wide strips or as desired. Then cut across strips to make squares into desired size pieces.
I prefer to separate my strips by alternating the direction that I place them on a plate or platter, before I start to drop them into the hot pot of chicken stock.
Once I have them all cut, I start dropping them into the pot of boiling liquid, and stirring frequently to prevent them from sticking together.
Once they have all been added to the pot, then I add the remaining ingredients and continue to cook for about 20 additional minutes. Taste and add additional spices if desired.