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- Pennsylvania Dutch Rolled dumplings in broth
- Judith McLaren
Serves/Makes:5 or more
- 1 chicken or chicken parts
- 4 cups (950 ml) flour
- 4 eggs
- 1/2 tsp (2 ml) baking powder
- 1/2 tsp (2 ml) salt
- 1/3 cup (80 ml) iced water
- 6 tbsp (90 ml) margarine
- Cook a chicken (or chicken parts) in large pot. (I prefer dark meat).
- Add simple spices if desired (salt, pepper, chopped celery, chopped onion).
- When chicken is done, take it off the bone in small bite pieces.
- If chopped celery and chopped onion flavored the broth, filter broth to remove pieces of onion and celery.
- Add chicken back to broth and bring broth to a boil.
- While waiting for a boil, mix dumpling ingredients in bowl.
- Do NOT knead dough or dumplings may come out tough.
- Once mixed, divide dough in half and roll halves out one by one on floured surface.
- Cut into 1" to 2" strips and drop into boiling broth. Stir often.
- Before serving, you can thicken broth by adding 2 tbsp (30 ml). cornstarch mixed with water.
- Shortly after my grandmother married (approximately 1917),
her new husband (whose family was Pennsylvania Dutch) asked
her to make him chicken and dumplings like his Mother made
back in Pennsylvania. Not knowing how to make them, my
grandmother wrote her new inlaws and asked
for the recipe, which they gladly gave. My Mom and her
sisters learned to make the recipe in time, and they have
passed it on to my generation. I make them often, and get
rave reviews from family and friends. This recipe is a time
honored tradition, and it's a keeper.
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