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Ingredients
- small chicken
- 2 c. plain flour
- 1 tsp. salt
- pepper to taste
- water
- 3 Tbsp. margarine
- 1 pt. milk
Method
- Boil chicken until tender with enough water to make stock for dumplins (approximately 2 quarts).
- Debone chicken and reserve separate from broth.
- Mix flour, salt and pepper.
- Add enough cold water to make dough with consistency to roll out.
- In small portions, roll out between wax paper with generous additional amount of flour.
- Cut in 2-inch strips.
- Add gradually to slow boiling broth, stretching and breaking into 2 or 3-inch pieces. Use fork and push dumplin over to make room in juice to cook next piece.
- Continue until all is used, shaking cooker occasionally to keep from sticking, until done.
- Add margarine and milk.
- Reheat. Serve.
