Chicken Dumplings - from the Argyle
Wednesday, February 02, 2005 @ 8:27 AM Chicken Dumplings -from the Argyle

Cook a large hen by simmering several hours; remove the hen and cook the dumplings in the liquor by dropping the dough into the simmering stock by spoonfuls, seeing that each drop is entirely covered by the liquid. Then cover tightly with a heavy lid and steam 15 minutes. Remove the bones from the chicken; keep it hot while cooking the dumplings and add just before serving. For Dumplings: mix 2 cup flour, 4 teaspoons of baking powder, 2 tablespoons fat (from cooking chicken), 1 cup milk. Mix by chopping fat into flour and baking powder, then adding milk.