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Country-Style Slicker Dumplings and Chicken


1 stewing chicken
2 quarts water
1 tablespoon salt
1/2 teaspoon black pepper
1 medium onion, sliced
2 stalks celery, sliced
2 chicken bouillon cubes

3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 tablespoon salt
1 egg, beaten
1 cup chicken stock, approximately


Stew chicken until tender in 1 quart water; add the onion and celery.

Cool and remove meat from bones; discard bones. Cut meat into

Add to the rest of the water, salt, pepper and bouillon cubes.
Heat to simmering.

For the dumplings, mix together dry ingredients.

Mix egg with broth and stir in enough to make a medium-stiff dough.

Knead dough on floured board; roll out very thin. Cut into 1-inch squares.

Drop into simmering broth and let cook about 20 minutes.

Serve hot with a pat of butter on top.

Recipe serves 8

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