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Mom's Chicken & Dumplings

A chinese recipe for Mom's Chicken & Dumplings, made with Flour, Baking Powder, Salt, and Cool Chicken Stock From Pot Of It. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

• 5 cup
• 1/2 tsp
• 1/2 tsp
• 1/4 cup

Method (preview)

1. 1

   Cook hen in pressure cooker with lots of salt and MSG, plus 1 teaspoon garlic salt. (If you don't use MSG, just omit it instead of lecturing me, okay?) Cover chicken with water and close.

2. 2

   Place 15-lb weight on top and cook over medium-high heat.

3. 3

   When the weight starts “popping” 2 to 3 times a minute, cook 15 minutes.

4. 4

   Cool the chicken and de-bone.

5. 5

   Mix flour, salt, 1/2 teaspoon MSG and a little less than 1/2 teaspoon baking powder.

6. 6

   Blend eggs with 1 1/4 Cup *cool* chicken stock from pot (1/3 of it should be fat).

7. 7

   Stir into flour a little at a time.

8. 8

   On flour-covered board, knead dough and roll it out till thinner than a nickel.

9. 9

   Cut dumplings (about 2 inches wide by 10 inches, or however long possible).

10. 10

    Stack well-floured dumplings onto plate.

11. 11

    In large pot, bring the rest of the stock to a boil over medium-high heat.

12. 12

    Add the chunks of chicken alternately with the dumplings; quickly pushing them below the surface of the liquid as you add them.

13. 13

    FOLD THE DUMPLINGS!

14. 14

    Keep mixture boiling at all times. Lower heat; cover and cook for 12-15 minutes. Don't lift the lid for the first 10 minutes.

15. 15

    Add 1 teaspoon pepper to broth --> might need to add additional stock during the cooking process.