In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.
Heavily flour a work surface. You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.
Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2?x2?. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.
Use the floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings. If they will be cooked soon, this method works well. If I’m going to cook them later in the day I layer them on a cookie sheet with wax paper between and lots of flour. You can also freeze them like this and then transfer them to a ziplock bag.
To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Add the cooked chicken to the pot and you’re done!
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|Serving Size: 1 Serving (2711g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 3353 (59%)|
|Amt Per Serving||% DV|
|Total Fat 372.5g||497 %|
|Saturated Fat 107.5g||538 %|
|Monounsaturated Fat 153.9g|
|Polyunsanturated Fat 79.4g|
|Cholesterol 1850.9mg||570 %|
|Sodium 1888.4mg||65 %|
|Potassium 4909.1mg||129 %|
|Total Carbohydrate 83.6g||25 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 83.6g|
|Protein 462.3g||660 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 5650
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