Ingredients
3 12 lbs chicken, cut-up
water
2 teaspoons salt
1 teaspoon pepper
2 cups flour, plus
2 tablespoons flour
2 tablespoons vegetable shortening
additional salt & pepper
Method
Sources
📖
RecipeNLG
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Dumpling kit — multiple sizes, press, mold, dough cutter
Quick dumpling folding — consistent shape, perfect seal
Small thin rolling pin — Chinese dumpling wrappers, momo skin
Rotisserie attachment for Weber kettle — whole chicken, prime rib
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Dumpling kit — multiple sizes, press, mold, dough cutter
Quick dumpling folding — consistent shape, perfect seal
Small thin rolling pin — Chinese dumpling wrappers, momo skin
Rotisserie attachment for Weber kettle — whole chicken, prime rib
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Place chicken in Dutch oven; add water until chicken is just covered. Add salt & pepper. Bring to boil; reduce heat and simmer for 30 minutes. Remove chicken from liquid; skin, bone and return meat to broth. Remove 1-1/2 cups broth; chill. In large mixing bowl, combine 2 cups flour, shortening and 1 cup chilled broth, mix together to form dough. Turn onto well-floured surface and knead 10 times. Roll to 1/4 inch thickness; cut into 1 inch squares and set aside. To remaining chilled broth, add the rest of the flour, dash salt & pepper; stir into chicken and remaining broth in Dutch oven. Bring broth to boil, add dumpling squares, one at a time, stirring occasionally to seperate. Reduce heat to simmer and cook 10 minutes or until broth is thick and dumplings are cooked.