2 cups self-rising flour 4 tablespoons shortening, softened cup ice water 4 large chicken thighs, skin removed 8 cups water 1 teaspoon garlic powder Salt and ground black pepper to taste
Cut together the flour and shortening. Stir in 1/3 cup of the water. Start mixing until the dough comes together and pulls away from the side of the bowl. You may need to add additional water, but do so 1-2 tablespoons at a time.
Turn the dumpling dough out onto a floured surface. Knead the dough with your hands 2-3 times.
Flatten the dough out into a disk and start rolling it out until it’s about 1/8-inch thick. Cut the dumplings into strips that measure 1-inch wide and about 2-inches long. Set them aside and let them dry at room temperature for two hours or up to four hours.
Place the chicken in a large stock pot. Cover with the water. Season the water with 1 tablespoon of salt. Bring the water to a boil, then reduce the heat to low, cover the pot and cook for 20-30 minutes until the chicken is cooked through.
Remove the chicken from the pot and allow it to cool until you can handle it. Remove the chicken meat from the bone and shred the meat. Reserve the broth.
Bring the broth to a simmer over medium heat. Add the dumplings one at a time. Cook for five minutes, stirring occasionally.
Add the cooked, shredded chicken and garlic powder. Cook for an additional five minutes until heated through. Remove the chicken and dumplings from the heat. Season with salt and pepper to taste. Allow the chicken and dumplings to rest for 15 minutes before serving.
339 kcal per serving
18 g per serving
21 g per serving