Moms Chicken & Dumplings Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1: Chicken,
1 tsp: Garlic salt,
5 cup: Flour,
3 large: Eggs,
1/2 tsp: Baking powder,
1/2 tsp: Salt,
1 tsp: Pepper,
Directions:
Cook hen in pressure cooker with lots of salt and MSG, plus 1 teaspoon
garlic salt. (If you dont use MSG, just omit it instead of
lecturing me, okay?) Cover chicken with water and close. Place 15-lb
weight on top and cook over medium-high heat. When the weight starts
"popping" 2 to 3 times a minute, cook 15 minutes. Cool the chicken
and de-bone.
Mix flour, salt, 1/2 teaspoon MSG and a little less than 1/2 teaspoon
baking powder. Blend eggs with 1 1/4 Cup *cool* chicken stock from
pot (1/3 of it should be fat). Stir into flour a little at a time. On
flour-covered board, knead dough and roll it out till thinner than a
nickel. Cut dumplings (about 2 inches wide by 10 inches, or however
long possible). Stack well-floured dumplings onto plate.
In large pot, bring the rest of the stock to a boil over medium-high
heat. Add the chunks of chicken alternately with the dumplings;
quickly pushing them below the surface of the liquid as you add them.
DONT FOLD THE DUMPLINGS!
Keep mixture boiling at all times. Lower heat; cover and cook for
12-15 minutes. Dont lift the lid for the first 10 minutes.
Add 1 teaspoon pepper to broth --> might need to add additional stock
during the cooking process.
Source from luhu.jp
garlic salt. (If you dont use MSG, just omit it instead of
lecturing me, okay?) Cover chicken with water and close. Place 15-lb
weight on top and cook over medium-high heat. When the weight starts
"popping" 2 to 3 times a minute, cook 15 minutes. Cool the chicken
and de-bone.
Mix flour, salt, 1/2 teaspoon MSG and a little less than 1/2 teaspoon
baking powder. Blend eggs with 1 1/4 Cup *cool* chicken stock from
pot (1/3 of it should be fat). Stir into flour a little at a time. On
flour-covered board, knead dough and roll it out till thinner than a
nickel. Cut dumplings (about 2 inches wide by 10 inches, or however
long possible). Stack well-floured dumplings onto plate.
In large pot, bring the rest of the stock to a boil over medium-high
heat. Add the chunks of chicken alternately with the dumplings;
quickly pushing them below the surface of the liquid as you add them.
DONT FOLD THE DUMPLINGS!
Keep mixture boiling at all times. Lower heat; cover and cook for
12-15 minutes. Dont lift the lid for the first 10 minutes.
Add 1 teaspoon pepper to broth --> might need to add additional stock
during the cooking process.
Source from luhu.jp