Mamaw's Southern

CHICKEN and DUMPLINGS

Make the dumplings

1

Mix 2 cups self-rising flour, 4 tablespoons  softened shortening and 1/3 cup of ice water until the dough pulls away from the side of the bowl.

Knead the dough

2

Turn the dumpling dough out onto a floured surface. Knead the dough with your hands 2-3 times.

Roll the dumplings

3

Flatten the dough out into a disk and start rolling it out until it’s about 1/8-inchthick.

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Cut the dumplings into strips

4

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 2-4 hours.

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Make the broth

5

Cover four large skinless chicken pieces in a stock pot with eight cups of water. Boil the chicken for 20-30 minutes.

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Shred the meat

6

Remove the chicken from the pot. Shred the meat. Reserve the broth.

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Cook the dumplings

7

Bring the broth to a simmer over medium heat. Add the dumplings one at a time. Cook for five minutes, stirring occasionally.

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Add the  chicken

8

Add the cooked shredded chicken and one teaspoon of garlic powder. Cook for an additional five minutes until heated through.

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Season and enjoy

9

Season with salt and pepper to taste. Allow the chicken and dumplings to sit for 15 minutes before serving.

FULL RECIPE

LEARN MORE

Calories

Carbohydrates

Protein

Fat

Cholesterol

Sugar

339kcal

21 g

23 g

18 g

817 mg

102 mg

3.2 g

Nutrition

Sodium

1 CUP SERVING