SMOKED CHICKEN AND DUMPLINGS

INGREDIENTS:
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1 gal chicken stock
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3-4 chicken breasts, smoked and shredded
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4 cups all-purpose flour
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1 tsp baking powder
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4 tbsp cold butter
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2 cups whole milk
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Salt and pepper to taste
INSTRUCTIONS:
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Heat the Matador to medium heat and bring the chicken stock to a simmer.
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Add the shredded chicken breast to the simmering stock.
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In a large bowl, add the flour, baking powder, and butter.
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Using a fork or pastry cutter, combine until the mixture has a sandy texture.
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Add 2 cups whole milk and mix until the dough comes together.
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Transfer to a floured surface and knead until the dough is no longer sticky.
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Let rest for 5-10 minutes.
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With a rolling pin, roll out to a 1/4" thick sheet.
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Cut into 1"x2" rectangles and simmer in the stock for 20-25 minutes.
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Taste the broth and adjust salt and pepper to taste.
Note: Try this recipe with 2 tbsp Colden's Freakin' Greek added to the simmering chicken stock
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