Ingredients: yields about 100 to 120 dumplings
- 2 cups boiling chicken broth
- 1 stick salted butter, thinly sliced
- 1 tsp baking powder
- 4 1/2 cups flour, not sifted
- 1 tsp salt
Take the boiling chicken broth off of the heat and add the butter slices. Let the butter melt into the broth. In a large bowl whisk the baking powder, flour and salt together. Make a well in the center of the flour mixture and add all of the buttery broth at once to the flour. With a wooden spoon mix well.
On a well flour surface roll out the dumpling dough to 1/4″-inch thickness. Cut about 1″-inch size squares. Work in batches to make this quicker and easier. Place the dumpling on parchment until ready for cooking. You can also place them a cookie sheet lined with parchment paper and freeze them. Once frozen they are easily stored in a freezer zip lock bag in your freezer. With the amount of dumpling this makes I have dumpling in my freezer all year round.
To cook dumplings: Add the fresh dumplings to a boiling broth or soup. Work in batches and cook for 10-15 minutes per batch. If using frozen dumplings let them come to room temperature before adding to the liquid.
Suggestions: Look up my “Chicken and Dumplings” recipe. And coming soon my “Creamy Tomato & Basil Soup” and “Pesto Dumplings” recipes. This recipe was adapted from Mark’s Sister-in-Law, Ginny’s Recipe.