Chicken And Rolled Dumplings

1. 1

   Note: I usually use 4 boneless, skinless chicken breasts cooked in chicken stock, but you can substitute a whole chicken (about 3 pounds) plus the reserved stock from boiling the chicken.

2. 2

   In a large bowl, mix the flour, salt, baking powder and butter with a mixer until crumb like. Add milk and stir until combined. Turn out onto a lightly floured surface and knead lightly. Roll out to 1/8 inch thickness. Cut into strips and then cut each strip into pieces, making about 1 x 1 inch dumplings. (Don't worry about irregular shapes).

3. 3

   In a large saucepan or stock pot, combine the chicken stock and pepper. Bring to a boil over medium high heat.

4. 4

   Drop dumplings one at a time into the boiling stock, stirring gently after adding about 1/4 of the dumplings. Repeat until all dumplings have been added to the stock.

5. 5

   Gently stir in cooked chicken. Cover and reduce heat to medium low. Simmer for 20 minutes. Adjust salt and pepper to taste.

* Per serving · 4 servings · Values may vary.