On Mon 21 Mar 2005 12:40:26a, sf wrote in rec.food.cooking:

> Thanks, I will look for it. As you know by now, I'm at the mercy of
> Google for the time being and have not adapted very well to it.
>
>

Sorry, but here 'til again. When do you get your new 'puter? What did you
order?

RECIPE NOTE: We don't use egg in our rolled dumplings. Eggs seem to make
them more "noodle-like" and less "dumpling-like". :-)

* Exported from MasterCook *

Stewed Chicken with Rolled Dumplings

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 stewing chicken -- cut in pieces
1 quart chicken broth
1 pint water
2 ribs celery -- cut in 2-inch lengths
2 carrots -- cut in 2-inch lengths
1 onion -- quartered, skin left on
1 teaspoon whole peppercorns
1 teaspoon whole coriander seeds
1 teaspoon dried thyme
1 bay leaf
1/2 bunch fresh parsley
------------------------------------------

1/3 cup butter
1/2 cup flour
2 cups milk
------------------------------------------

3 cups flour
1/4 cup shortening
1 teaspoon salt
1 cup milk

Combine chicken, broth, water, vegetables, and seasonings in a large
kettle. Bring to a slow simmer and cook for 1-1/2 to 2 hours, or until
chicken is very tender. Remove from heat and allow to cool to lukewarm.


Remove chicken from broth. Remove skin and bones from chicken, tearing
meat into bite size pieces. Reserve in a separate bowl moistening the
meat with some of the broth.


Strain remaining broth and reserve. In the same kettle, Make a roux with
the butter and flour and cook until lightly colored. Gradually stir in
milk until smooth. Gradually stir in broth. Bring mixture to a slow boil
and cook until slightly thickened.

Meanwhile, combine flour and salt and cut shortening into flour mixture.
Pour most of the milk into flour mixture, stirring with a fork. Work
dough until smooth, adding additional milk as needed.


On a well-floured surface, roll dough 1/8-inch thick or thinner and cut
into strips 1 x 2 inches, or as desired. Drop half the dumplings, one at
a time, into simmering broth. Cook 10-12 minutes, stirring frequently,
then remove cooked dumplings to a plate. Repeat with 2nd half of
dumplings.


When second half of dumplings are cooked, return the first batch of
dumplings and the chicken and broth to the pot, along with 1/2 cup chopped
fresh parsley. Stir mixture gently to combine, and continue cooking over
low heat until mixture has returned to a simmer.


May be plated in the kitchen, or turned into tureen and served at table.


--
Wayne Boatwright
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974