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Instructions |
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Boil chicken in water and 2 tsp salt for 1 hour. Remove chicken and debone. Set aside.
Bring chicken broth to a boil and add pepper.
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Combine flour, baking soda and salt.
Cut in Crisco or lard and butter.
Add milk and stir until moist.
Knead dough.
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Roll out and cut into 1 inch squares or can pinch dough off into half-dollar sized pieces and drop into the boiling broth one at a time.
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Stir occasionally.
Boil for approximately 30 minutes or until dumpling gravy starts to thicken.
Shred and add chicken to dumplings.
Turn down heat and allow to simmer.
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Originally Submitted
7/23/2016
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