Chicken and Dumplings Tuesday, April 24, 2012
2 to 3 boneless, skinless chicken breast halves, cooked and cubed
48 oz low fat chicken stock
2 cups self rising flour plus more for kneading
¼ cup cooking oil
scant ¾ cup milk
black pepper to taste
To make the dumplings, mix the flour, oil and milk to form a soft dough. Knead the dough several turns until it firm and no longer sticky. Sprinkle a smooth surface with additional flour and roll the dough thin. Cut into long strips about 2 inches wide. In the meanwhile, bring the chicken stock to a full rolling boil. Pick up the strips of dough and tears off pieces about 3 inches long and drop into the boiling broth. Add the dumplings slowly enough that the stock continues to boil. Stir lightly, reduce the heat to a low boil, cover and allow to cook about 15 minutes removing the lid and stirring a couple of times. When the dumplings are tender and most of the stock has been absorbed, remove lid and allow to continue to boil while you stir in the chicken and add pepper to taste. If the stock is too thin, allow to cook on low and it will thicken.