Recipe: Chicken and Dutch Dumplings (thin dumplings, cut in squares)

CHICKEN AND DUTCH DUMPLINGS

2 to 3 gallons chicken broth
3 3/4 cups flour
2 to 3 tsp salt (adjust to taste)
4 tbsp butter
1/2 cup water
4 eggs, beaten
Chopped cooked chicken or fried chicken (for serving)

Heat the chicken broth to boiling in a Dutch oven; season to taste.

To make the dumplings, mix flour and salt together well. Cut in butter. Add 1/2 cup water and beaten eggs; mix until dough forms a ball.

Divide dough if necessary and roll out on a well floured board. This should be rolled out VERY thin, about 1 to 1.5 mm thick. (If the dumplings are too thick, they will come out tough. It's better to err on the thin side when rolling them out.)

Cut the dough into 2-3-inch square pieces and set aside for the moment. Make sure the dough is not overlapping when you set it aside...it CANNOT be stacked.

When all the dumplings are cut, quickly drop them one by one into the boiling broth. Allow to cook for 30 minutes.

This dish can be served with fried chicken, or with the chicken chopped up in the broth.

Makes about 8-10 servings
Adapted from source: unknown