SMOKED CHICKEN AND DUMPLINGS

INGREDIENTS:​

• 1 gal chicken stock

• 3-4 chicken breasts, smoked and shredded                              

• 4 cups all-purpose flour

• 1 tsp baking powder

• 4 tbsp cold butter

• 2 cups whole milk

• Salt and pepper to taste

INSTRUCTIONS:​

1. Heat the Matador to medium heat and bring the chicken stock to a simmer.

2. Add the shredded chicken breast to the simmering stock.

3. In a large bowl, add the flour, baking powder, and butter.

4. Using a fork or pastry cutter, combine until the mixture has a sandy texture.

5. Add 2 cups whole milk and mix until the dough comes together.

6. Transfer to a floured surface and knead until the dough is no longer sticky.

7. Let rest for 5-10 minutes.

8. With a rolling pin, roll out to a 1/4" thick sheet.

9. Cut into 1"x2" rectangles and simmer in the stock for 20-25 minutes.  

10. Taste the broth and adjust salt and pepper to taste. 

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Note: Try this recipe with 2 tbsp Colden's Freakin' Greek added to the simmering chicken stock

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