Iris’s Homemade Chicken and Dumplings
1 1/2 cups plain flour
1 tsp. salt
1 cooked chicken breast (bone in) chopped & shredded
Water (approx. 1/4 cup) Add water a couple of tablespoons at a time until consistency forms a dough ball. Add a bit more water as needed. When dough ball is pliable without being too sticky, time to roll out.
Cook chicken breast in boiling/simmering water until done. Pull from the bone and chop/shred. Set aside
Add 2 Knorr’s chicken concentrate stock to 7 cups of boiling water. Simmer until time for the dumplings.
Flour a flat surface. Press dough ball on surface and begin rolling out with rolling pin. Go from side to side, back and forth until a round circle is formed, pressing down all around to make the edges even and flat. Roll as flat as you can.
Begin cutting strips on one side of the circle (approx. 3/4″ wide) all the way across the dough circle. Then, cut strips the opposite direction until you have cut through the complete circle and have little rectangles of dough strips ready to cook.
As chicken stock is simmering, bring to a boil and begin dropping in the dough strips, one at a time until they are all in the pot. Stir them around with a spoon making sure they are not sticking together. Add a bit of the flour that is on your surface, this will thicken up the broth. Bring to a slow boil, then turn down to simmer for around 10-15 minutes. Then add the cooked chicken, simmer another 10 minutes until stock has begun to thicken.
Serve hot and eat! Enjoy!
Not much sewing on Saturday due to having to deconstruct the sewing room to get new rods hung, and then having to reassemble again. But I am way over half way done with the second dress from my Fall Hit List.
I'm making the long sleeved version and it's going very well. All that remains to be done is the hemming.
Here's to a GREAT week everyone...