We sure do love some good ole chicken n dumplins! There’s always a tendency to eat way too much of it, because it’s so darn delicious!
Once I was at a nice restaurant with some friends and family. My friend next to me ordered chicken and dumplings with his meal-but didn’t eat them! My own meal wasn’t particularly satisfying, so I was hungry and eyeing those dumplings the entire time. My stomach was trying to convince me to ask the person if I could eat them. My good manners and sense of social propriety were telling me to leave it alone. Good manners won the battle that day! But I learned my lesson of what to order for next time…
-Beth
Twin Tips:
- Use plenty of flour when rolling out the dumplings. You want them to be very thin, and using lots of flour helps tremendously!
- Don’t worry about rolling out the dough into a neat circle or rectangle. It will get cut up anyway!
- Raw chicken can be used if you don’t have precooked. Simply boil it in the broth in Step 1 until it’s cooked through. Then remove it from the pot, shred it, and continue with the recipe!
Ingredients:
2 cups shredded chicken
6 cups chicken broth
1 1/2 cups all purpose flour
3 tablespoons cold butter, cubed
1/2 tsp salt
1 egg, beaten
5 tablespoons water
Salt and pepper, to taste
Directions:
1. Add the broth to a large pot and bring to a boil while you make the dumpling dough.
2. Add the flour to a mixing bowl and cut in the butter with a fork until it resembles large crumbs.
3. Add the 1/2 teaspoon salt and the beaten egg and stir to combine. The dough will be very crumbly at this point.
4. Add the water and stir until the dough forms into a cohesive lump.
5. Generously flour a space to roll out the dumplings. Depending on how large your space is you might want to divide the dough in half and roll out one section at a time.
6. Using a rolling pin, roll out the dumpling dough very thin, using more flour as needed to make sure the dough doesn’t stick to the counter or the rolling pin. The extra flour will also help to thicken the broth when the dumplings are added to it.
7. After rolling the dough very thin, use a pizza cutter to cut the dough into small squares or rectangles, whichever you prefer.
Twin tip: If you’re working with smaller counter space, cut the dough into half and repeat step 7 twice!
8. Drop the dumplings into the boiling broth and simmer for 10 to 15 minutes, or until the dumplings are cooked through, stirring occasionally.
9. At this point, the broth should have thickened considerably. Add salt and pepper to taste. Enjoy!
Happy Cooking,
Katie + Beth | Twins at the Table
