The best Chicken and Dumpling ever!
Featured Pinch Tips Video
- whole chicken cut up or 4 large breasts
- 4 qt
- salt and pepper
- 1/4 tsp
- white peper (if desired)
- knorr chicken bouillion cubes
- 3 c
- all purpose flour -maybe more maybe less
- 1 stick
- good margarine or butter
- 1 tsp
- 1 c
- whole milk
1Fill a large stock pot with water and add salt and peppers and cubes. Add cut up chicken or breasts and you will need to cook this on med-high until chicken is done. Remove chicken let cool and remove from bone and return to pot. Taste and adjust seasonings.
2Take butter and cut up into slices, add salt and add flour. You can use your hands or pastry fork and mix flour and butter until it looks like cornmeal.
3Beat egg into milk and pour alittle at a time into flour mixture and stir until dough ball is formed (may be alittle sticky). Place dough onto floured board and coat with flour and roll out fairly thin. Cut into strips about 3 inch x 3 inch and have the chicken broth boiling, drop dumplings into pot one at a time and stir until all cumplings are in the pot. Reduce heat and stir often to prevent sticking.