Betty's Chicken and Dumplings, Part II--the Rolled Dumplings

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner and lower in calories; chicken thighs are more affordable.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients; all-purpose flour is often less expensive.

In a large bowl, combine 3 cups self-rising flour and 1/2 teaspoon poultry seasoning.

With a pastry blender, cut in 1/3 cup butter until the mixture is crumbly.

Add 1 cup milk and stir just until dry ingredients are moistened.

Place dough on a lightly floured surface and roll to 1/8-inch thickness.

With a knife, cut rolled dough into 1-inch strips and then cut each strip into 1-inch squares.

Bring reserved chicken broth to a boil and add reserved chicken chunks.

Return to a boil and drop dumplings, a few at a time, into boiling broth, stirring gently as you add them.

Cover with a lid that fits, reduce heat to low, and simmer, stirring occasionally, until dumplings are tender, about 25 to 30 minutes.

Transfer to a large serving dish, grind fresh peppercorns on top, and snip some parsley over the top.

Serve immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens