Side Pannel
Mom's Chicken and Dumplings
Mom's Chicken and Dumplings
- Recipe Submitted by ADMIN on 09/26/2007
Category: Poultry
Ingredients List
- 1 Chicken
- 1 ts Garlic salt
- 5 c Flour
- 3 lg Eggs
- 1/2 ts Baking powder
- 1/2 ts Salt
- 1 ts Pepper
Directions
Cook hen in pressure cooker with lots of salt and MSG, plus 1 teaspoon
garlic salt. (If you don't use MSG, just omit it instead of lecturing me,
okay?) Cover chicken with water and close. Place 15-lb weight on top and
cook over medium-high heat. When the weight starts "popping" 2 to 3 times
a minute, cook 15 minutes. Cool the chicken and de-bone.
Mix flour, salt, 1/2 teaspoon MSG and a little less than 1/2 teaspoon
baking powder. Blend eggs with 1 1/4 Cup *cool* chicken stock from pot
(1/3 of it should be fat). Stir into flour a little at a time. On
flour-covered board, knead dough and roll it out till thinner than a
nickel. Cut dumplings (about 2 inches wide by 10 inches, or however long
possible). Stack well-floured dumplings onto plate.
In large pot, bring the rest of the stock to a boil over medium-high heat.
Add the chunks of chicken alternately with the dumplings; quickly pushing
them below the surface of the liquid as you add them. DON'T FOLD THE
DUMPLINGS!
Keep mixture boiling at all times. Lower heat; cover and cook for 12-15
minutes. Don't lift the lid for the first 10 minutes.
Add 1 teaspoon pepper to broth > might need to add additional stock
during the cooking process.
garlic salt. (If you don't use MSG, just omit it instead of lecturing me,
okay?) Cover chicken with water and close. Place 15-lb weight on top and
cook over medium-high heat. When the weight starts "popping" 2 to 3 times
a minute, cook 15 minutes. Cool the chicken and de-bone.
Mix flour, salt, 1/2 teaspoon MSG and a little less than 1/2 teaspoon
baking powder. Blend eggs with 1 1/4 Cup *cool* chicken stock from pot
(1/3 of it should be fat). Stir into flour a little at a time. On
flour-covered board, knead dough and roll it out till thinner than a
nickel. Cut dumplings (about 2 inches wide by 10 inches, or however long
possible). Stack well-floured dumplings onto plate.
In large pot, bring the rest of the stock to a boil over medium-high heat.
Add the chunks of chicken alternately with the dumplings; quickly pushing
them below the surface of the liquid as you add them. DON'T FOLD THE
DUMPLINGS!
Keep mixture boiling at all times. Lower heat; cover and cook for 12-15
minutes. Don't lift the lid for the first 10 minutes.
Add 1 teaspoon pepper to broth > might need to add additional stock
during the cooking process.
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