Slippery Dumplings **** 5/96

Categories:
pasta

----DUMPLINGS----
2 cup all purpose flour
2 teaspoon baking powder
1 egg; slightly beaten
1/4 teaspoon salt
3 tablespoon vegetable shortening(crisco)
1/2 cup hot water ----STOCK----
3 leeks; quartered
2 shallots; quartered
2 carrots; coursely sliced
3 pieces of chicken
1 water to cover chicken
3 chicken bouillon cubes
2 tablespoon butter

In a dutch oven put the chicken parts and water to cover. Add shallots, leeks, carrots, 3 bouillon cubes and butter. Heat to boiling; reduce heat and simmer until chicken is very tender. Strain through a collander. Return broth to pot; discard vegetables, remove meat from bones and return to pot. You can reserve about 2 cups of this chicken for other uses. Meanwhile in a large bowl, combine flour, baking powder and salt. With pastry blender, cut in shortening until it resembles fine crumbs. Mix in the egg with a fork. Stir hot water into flour mixture to make a firm but manageble dough. On a floured surface, roll out dough into 1/8th inch thickness. Cut into 2" square dumplings. Drop dumplings one at a time into the boiling broth. Butter floating on top will coat and help keep the dumplings from sticking together. Reduce heat to medium and cook dumplings, uncovered, for about 15 minutes. If you want a thicker sauce, just mash up one or two dumplings before they cook. Stir occasionally while cooking. Spoon dumplings into a serving bowl with the cooking liquid and serve. This originally was meant to go with Fried Chicken and Dumplings (267)

Yield: 4 servings