I have finally discovered the secret to light and fluffy dumplings after having made my fair share of undesirable ones all these years. You know, the hard as a brick ones or even worse, the ones that just fade away into the broth. A must try recipe for those that have had these problems!
Stew your own chicken for the broth or use ready made chicken broth. Put 4 cups of the chicken broth (reserve 1 1/2 cups for dumplings), the stick of butter, and the poultry seasoning in a large pot and have this SIMMERING on medium low heat on the stovetop.
Mix the flour, salt, and baking powder in a bowl. Add the reserved 1 1/2 cups of chicken broth and mix. The dough will be sticky.
Mound the sticky dough onto heavily floured cutting area and sprinkle the top generously with more flour. Let rest for 15 minutes.
Now roll out the dough to a 1/8 inch thickness and let rest for another 15 minutes.
As I cut into squares, I cut and scoop up each dumpling and place in the simmering chicken stock. The extra flour from the dumplings will thicken the broth.if
DO NOT BOIL or they will fall apart! Add all the dumplings as you gently separate them in the stock. Cover and simmer for about 30 minutes.
Serve as a side dish or if you like, add cooked chicken for chicken and dumplings. Yum Yum!