Please PIN THIS RECIPE TO any Relevant boards on your Pinterest (Dinner, Lunch, etc…) To SAVE it for later…
Ingredients:
2 cups Flour
½ tsp. Baking Powder
1 pinch Salt
2 Tbsp. Butter
1 cup buttermilk (If you do not have buttermilk, you can add 1 Tbsp. white vinegar to 1 cup of milk and let it sit for about 5 minutes. This makes a great substitute for buttermilk!)
2 Quarts Chicken Stock
3 cups Cooked Chicken – shredded or cut in pieces (I poach boneless, skinless chicken breasts and then let them cool)
Directions:
In a bowl mix the flour, baking powder, and salt. Now, cut the butter into the dry ingredients with a pastry blender or fork. Stir in the milk, mixing with a fork until the dough forms a ball.
Flour the working surface as much as possible. You’ll need a rolling pin or something to cut the dumplings with.
Now, roll the dough out thin with a heavily floured rolling pin.
Dip your cutter in flour and cut the dumplings in squares about 2 x 2-inches each. It’s okay for them not to be exact.
Try to eyeball it. Certain ones will be bigger or smaller, others may even be shaped funny.
Use the floured spatula and put them on a floured plate. Just keep flouring between each layer of dumbling.
To cook them, bring the oven to a boil.
Now, drop the dumplings (one at a time), stirring while you add them. Add the extra flour to them, which will help thicken the broth.
Cook for about 20 minutes or until it’s not doughy
Add the cooked chicken to the pot and serve.
Ingredients
- 2 cups Flour
- ½ tsp. Baking Powder
- 1 pinch Salt
- 2 Tbsp. Butter
- 1 cup buttermilk (If you do not have buttermilk, you can add 1 Tbsp. white vinegar to 1 cup of milk and let it sit for about 5 minutes. This makes a great substitute for buttermilk!)
- 2 Quarts Chicken Stock
- 3 cups Cooked Chicken – shredded or cut in pieces (I poach boneless, skinless chicken breasts and then let them cool)
Instructions
In a bowl mix the flour, baking powder, and salt. Now, cut the butter into the dry ingredients with a pastry blender or fork. Stir in the milk, mixing with a fork until the dough forms a ball.
Flour the working surface as much as possible. You’ll need a rolling pin or something to cut the dumplings with.
Now, roll the dough out thin with a heavily floured rolling pin.
Dip your cutter in flour and cut the dumplings in squares about 2 x 2-inches each. It’s okay for them not to be exact.
Try to eyeball it. Certain ones will be bigger or smaller, others may even be shaped funny.
Use the floured spatula and put them on a floured plate. Just keep flouring between each layer of dumbling.
To cook them, bring the oven to a boil.
Now, drop the dumplings (one at a time), stirring while you add them. Add the extra flour to them, which will help thicken the broth.
Cook for about 20 minutes or until it's not doughy
Add the cooked chicken to the pot and serve.
Cook for about 20 minutes or until it's not doughy
Add the cooked chicken to the pot and serve.
