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    Chicken and Dutch Dumplings

    Source of Recipe


    3 3/4 c. flour
    2-3 tsp. salt (adjust to taste)
    4 TBS butter
    1/2 c. water
    4 eggs
    2-3 gallons chicken broth

    Mix flour and salt together well. Cut in butter. Add water and
    beaten eggs, and mix until dough forms a ball. Divide dough if
    necessary and roll out on a well floured board. This should be
    rolled out *very* thin, ~1-1.5 mm thick. Cut the dough into 2-3
    inch square pieces and set aside for the moment. Make sure the
    dough is not overlapping when you set it CANNOT be
    stacked. In the meantime (at the beginning) prepare the chicken
    broth and season to taste. When all the dumplings are cut, quickly
    drop them one by one into the boiling broth. Allow to cook for
    1/2 an hour. If the dumplings are too thick, they will come out
    tough. It's better to err on the thin side when rolling them out.
    This dish can be served with fried chicken, or with the chicken
    chopped up in the broth. Makes ~8-10 servings.




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