Recipe: Chicken Dumplings
6 boned chicken breast with skin, 10 cups water, 1 tsp sage, 1 tsp poultry, 1/8 tsp grounded basil leaves, 1 tbsp salt and pepper.
Put these ingredients in a large sauce pan to simmer over low heat, until the chicken is done. Then remove the chicken and remove the skin. While the chicken is cooking, make the dumplings.
Ingredients (for dumplings):
5 cups of all purpose flour, 1/2 cup shortening (or desi ghee), 1/4 tsp salt, 1 beaten egg and some water.
Method (for dumplings):
Put flour into a mixing bowl and stir in salt. Work in shortening as you would when making pie crust, using two knives or a pastry cutter. Add egg, working it into the dough. Then stir in cold water 1/2 cup at a time, until the dough comes together and is at a stage where you will be able to roll it out. Lightly flour a surface and roll out the dough to a pie shell thickness (about 1/8 inch). Using a pizza cutter, cut the dough into 1/2 to 1 inch squares. Finally, put the squares into the chicken broth and cook until done (about 30 minutes). Return the chicken to the soup with the dumplings to cook another 15 minutes or until you have a gravy texture. After you get a gravy texture, it’s ready to serve.