My friend, Dale searched high and low for a consistently good dumpling recipe. She was just about to give up when she came across this recipe. I believe she found it in Southern Living. I have always enjoyed making chicken and dumplings but my dumplings were never consistent so I was grateful for this version. I first stew a chicken with onions, celery, carrots. Then I remove the chicken from the broth, shred it and place it back in the broth. You can also use leftover rotisserie chicken & chicken broth for the base, if you like. When you're finished with the soup part, just add the dumplings & cook until they're tender.
Dumplings
1 1/2 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chicken broth
2 Tablespoons vegetable oil
2 quarts broth or soup
Combine the flour, baking powder, salt. Add the chicken broth and oil to the dry mixture, stir until moistened. Turn dough onto a floured surface, form into a ball. Roll to 1/16" thickness; cut into strips and drop into the boiling broth. Cover and cook until tender.
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