I have been making dumplings for 45 years and I wish I knew then what I know now. Almost as good as homemade is some peoples response,most say these are the best dumplings ever. Try them and let me know what you think.
bring to rolling boil. turn down to a soft boil and let cook for one hour. cover pot and cook another 30 min.
you want a real rich broth, this is what makes good chicken and dumplings.
when chicken is done remove from broth and remove skin and debone chicken. set aside
cut flour tortillas into strips for dumpling (I use my pizza cutter)
bring your broth to low boil and drop your dumplings in a few at a time, stirring every now and then.when all dumplings are in turn stove to low.
mix 6 tablespoons of flour,add COLD water to make a loose paste. ( you want it to be a little thinner than pancake batter)just stir until all lumps or out.
add to dumplings a tablespoon at a time,stirring after each addition. It will look lumpy when first added but will cook out. If broth is not as thick you like,add more thickening.
add deboned chicken to pot,let simmer for 10 or 15 min.
I MADE CHANGES TO MY RECIPE, IT SHOULD BE 6 QUARTS WATER. SO SORRY. AND YOU DROP YOUR DUMPLINGS A FEW AT A TIME ( 3-4) INTO THE BOILING BROTH.KEEP BROTH AT A LOW BOIL UNTIL YOU DROP ALL DUMPLINGS, STIRRING AFTER EVERY 4TH OR 5TH DROP,UNTIL ALL DUMPLINGS ARE IN TURN ON LOW