2 cups flour
1 cup warm water
1 teaspoon salt or to taste
In mixing bowl, combine flour, warm water and salt. Turn onto a well-floured surface and knead dough 4 to 5 minutes until it becomes elastic; reflour board as necessary. Roll out kneaded dough as thinly as possible. With sharp knife, cut into 1-1/2 to 2-inch squares. Add to boiling poaching liquid and cook 5 to 7 minutes until “al dente.” Remove dumplings to a serving bowl.
Over high heat, cook poaching liquid until reduced and slightly thickened. For a thicker gravy, add a small amount of flour blended with cold water to poaching liquid. To serve, pour some gravy over dumplings; pass the rest separately. Carve roaster and serve with vegetables, dumplings and gravy.
Note: You can substitute won ton skins for dumpling dough. A typical side dishes for this dinner would be greens sauteed with onion and a little salt pork.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission