The first step in this meal is to make a delicious chicken broth. I have found that using a small whole chicken or several leg-thigh pieces as I have here, gives the best flavor. I add a quartered onion and some celery with tops as well as parsley or cilantro. Next I add some salt and pepper, cover with plenty of water and put the pot on to simmer. I use my large soup pot for the occasion as I like to have lots of room. If I wanted my meal for around 5:00, I would put the pot on after lunch and simmer for several hours to give it time to be tender and flavorful. In the meantime, peel 3 or 4 carrots and either cut them into rounds or strips and set them aside.
After your chicken is ready, remove it from the pot and set it aside on a plate to cool so that you can handle it. After the chicken is out, I ladle out about 1 1/2 cups of broth to cool for the dumplings. Next add your carrots and any additional salt or perhaps chicken bouillon cubes for added flavor. Turn your pot back on low heat to continue cooking. You should have plenty of broth, so if you have had a lot of water cook off, you may want to add a bit. When the chicken is cool, remove from the bones and set it aside to add at the end.
Now we are ready for the best part...the dumplings! In a large bowl, mix:
2 cups flour
2 tsp. baking powder
1 tsp. salt
( I use 4 cups of flour for my family and double the rest of the ingredients)
In a measuring cup, beat 2 large eggs and then add some of your cooled broth to equal 1 cup of liquid. Stir this mixture into your flour mixture with a fork until it is well-mixed.
Next, flour your counter very well and turn the dumpling dough onto the floury spot. I then use my rolling pin to roll the dough out nice and thin, flouring the rolling pin and the top of the dough as I go. When you have a nice sheet of dough, cut it with a knife into 1 1/2 inch squares.
Now, check your pot of broth, making sure that your carrots are tender and the broth is simmering gently. Using a thin metal spatula, transfer the dumplings one at a time to your pot, being careful to drop each one into the broth. You need to move relatively quickly at this point, so that they cook evenly. I keep a long-handled spoon in the pot to push the others aside, so that I can drop the new ones into the broth. The dumplings will float to the top as they cook. After they are all in the pot, add the chicken, cover the pot and cook on low for an additional five minutes or so. After you turn off the burner, stir the dumplings gently, cover and let them sit for 15 minutes or so. Try one first, though to make sure they are completely cooked.
It may take you a few times to get the hang of it, but they are worth the work!
I made my little Easter soaps again this year. The little bunnies, eggs and baskets are 3 oz. soaps wrapped in a bag with grass and tied with a pretty ribbon. They are a favorite!! They are $3.00 each if anyone is interested!
From Mrs. Dunwoody:
"The man who does not read good books has no advantage over the man who can't read."
- Mark Twain
Before you hand wash china, crystal or other delicate items, place a thick towel in the bottom of the sink to cushion them and prevent them from chipping or breaking.
Thanks for visiting!
Diana
