Chicken And Rolled Dumplings

Recipe from Oxmoor House

More From Oxmoor House


Ingredients

  • 1 (5- to 6-pound) baking hen
  • 2 teaspoons salt, divided
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 3 tablespoons shortening
  • 1/4 cup milk

Preparation

  1. Place chicken and 1 1/2 teaspoons salt in a small Dutch oven, cover with water, and bring to a boil. Cover, reduce heat, and simmer 3 1/2 hours or until chicken is tender. If necessary, add water to maintain at least 3 cups broth. Remove chicken from broth; cool. Bone chicken, and cut into bite-size pieces. Return chicken to broth, and set aside.
  2. Combine flour, baking powder, and remaining salt, stirring well. Cut in shortening with a pastry blender until mixture resembles coarse meal. Add milk, stirring to form a soft dough. Turn out onto a lightly floured surface, and knead gently 30 seconds. Roll dough to 1/8-inch thickness; cut into 2-inch squares. Bring chicken broth to a boil. Drop dumpling squares into broth. Cover; reduce heat, and simmer 10 minutes or until dumplings are plump and tender.
  3. Note: The dough must be rolled very thin to create a good rolled dumpling.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Chicken And Rolled Dumplings Recipe at a Glance
advertisement
  1. Enter at least one ingredient

You want chicken? We've got it!

Chicken Tonight
Get endless recipe ideas for this dinnertime staple, emailed weekly.
We Respect Your Privacy. Privacy Policy