I've shared this recipe with many people, and all agree-it never fails. The light, tender dumplings are cut into strips like wide noodles.
- 1-1/4 cups all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon poultry seasoning
- 1/4 cup shortening
- 1 egg, beaten
- 1/4 cup milk
- 3 cups chicken broth
- 1 cup cubed cooked chicken
- In a bowl, combine flour,s alt and poultry seasoning; cut in shortening until crumbly. Combine egg and milk; stir into flour mixture just until combined. On a heavily floured surface, roll dough to 1/4-in. thickness. Cut into 1-in. strips; cut strips into 2-in. lengths. In a large saucepan, bring broth to a boil. Add chicken. Reduce heat; drop dumplings onto simmering broth. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering). Yield: 4 servings.
Originally published as Chicken Dumpling Strips in Taste of Home Annual Recipes Annual 1999, p65
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