Sunday, April 26, 2015

Edith Cowan's Chicken & Dumplings

2 c. flour
1 egg, beaten but not stiff
1 t. salt
1/4 c. shortening
1 c. water

Knead together flour, egg, salt and shortening with water until just right to roll out thin. Cut dough into strips and drop into boiling broth. Roll out about half of dough and let cook while the remainder of dough is being rolled out and cut. Cook the remaining dough until all is tender.

Note: My own personal twist on this method to make broth is to boil 2-3 frozen chicken breasts or thighs in a large pot of water in order to make broth. Fish out the meat once cooked through and tender and shred while you're boiling the dough. Toss the chicken back in when you've shredded it to the consistency you like.

No comments:

Post a Comment