Directions: |
Directions:Boil chicken breasts in about 2 quarts of water. Add a little salt and pepper to the water. Boil them until they are cooked through and really just falling apart. Remove them from the water and set aside. Keep the broth.
Once the chicken is cooled, shred it and then set aside.
Ok…now what I do is keep the broth I have and add some chicken bouillon base. *I bring the broth to a boil and then whisk in chicken base (found in most supermarkets on the soup aisle. It is in a jar and usually on the top shelf near the cans of broth. It is a must have product and really adds authenticity to your soups, stews and gravy.) I usually whisk in about 2 Tablespoons for about 1 1/2 quarts of stock. Then I add a can of chicken broth. You can also just use straight canned chicken broth if you want. That’s cool too. If you do that, you will need quite a few cans or at least 2 of the boxes of broth. Either way is fine. Ok once you kind of have your broth simmering, start making your dumplings.
In a large bowl, mix your flour, baking powder, and salt. Then using a fork or a pastry cutter, blend in your butter. I cut it into pats into the flour and then blend. Now you want to cut the butter into the flour until it is well mixed in. Now add in your milk . Stir until a nice ball of dough forms. Then you want to turn the ball of dough onto a floured surface. Now take your well floured rolling pin and just roll it until the dough until it is uniform in thickness. Really it is a preference thing, but if I had to eyeball it I would say about 1/4 ” thickness is about right. And then I use a pizza cutter to cut the dough into 2 x 2 squares. You are not really looking for perfection here. Now I use a floured spatula to remove them from the work mat and then place them on a heavily floured plate in layers, with plenty of flour between layers.
Now at this point your broth should be simmering, so add the dumplings one by one into the simmering broth, stirring frequently. Cook on low for about 15-20 minutes. Add your shredded chicken. Ladle into bowls and enjoy. |
