Preparation Instructions
In a bowl, combine the flour, baking powder and
salt. Cut the butter into the dry ingredients with
a fork or pastry blender. Stir in the milk, mixing
with a fork until the dough forms a ball.
Heavily flour a work surface. You’ll need a
rolling pin and something to cut the dumplings
with. I like to use a pizza cutter. I also like to
use a small spatula to lift the dumplings off the
cutting surface.
Roll the dough out thin with a heavily floured
rolling pin. Dip your cutter in flour and cut the
dumplings in squares about 2 by 2. It’s okay for
them not to be exact. Just eye ball it. Some will
be bigger, some smaller, some shaped funny.
Use the floured spatula to put them on a heavily
floured plate. Just keep flouring between the
layers of dumplings.
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To cook them, bring the broth to a boil. Drop the
dumplings in one at a time, stirring while you add
them. The extra flour on them will help thicken
the broth. Cook them for about 15 to 20 minutes or
until they not doughy tasting. Add the cooked
chicken to the pot and you’re done
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