Chicken And Rolled Dumplings
Serves: 6
Mckayla Mann
1 January 1970
Based on User reviews:
44
Spice
43
Sweetness
55
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
Special equipment: 7-quart pressure cooker Whisk the flour, baking powder, and 1 teaspoon of the salt together in a medium mixing bowl
3
Rub the shortening into the flour mixture using your fingertips until it resembles coarse crumbs
4
Add the milk, 1-ounce at a time, just until you have a rough ball of workable dough
5
Knead the dough 3 to 4 times, until it is mostly smooth, but do not overwork
6
Divide the dough into 2 equal pieces
7
Roll out each piece of dough, using a floured rolling pin, to a sheet about 1/16-inch thick, on floured piece of waxed paper or parchment paper
8
Cover the dough, still on the waxed paper or parchment, with a tea towel, and dry for at least 8 hours
9
This can be done the night before or early in the morning
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Two to three hours before the dumplings are ready to cook, put the hen, water, and the remaining tablespoon of salt in a 7-quart pressure cooker
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Do not fill above the cooker's "maximum fill" line, or 2/3 full
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Cover and lock the lid
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Bring to pressure over high heat, approximately 20 minutes
14
Reduce the heat to low, so that you barely hear hissing from the pot
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Cook for 45 minutes
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Release the pressure using the cooker's release device (read the manual!) or cool the cooker by running cold water over the lid for 5 minutes
17
Open carefully
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Remove the hen from the broth and set aside to cool
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The meat should be tender and falling away from the bone
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Once the hen is cool enough to handle, pull the meat from the bones in small pieces, cover and set aside
21
Discard the skin and bones
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Set a cheesecloth-lined colander in a large container and pour in the broth, discarding the solids
23
Taste and season the broth with additional salt, if needed
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Return the broth to the pressure cooker, cover and bring to a boil over high heat
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Reduce the heat to medium to maintain a gentle boil
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Cut the dough into 1/2-inch wide strips, break into 1 1/2-inch long pieces, and drop into the boiling broth
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When all the dough has been used, gently push all of the dumplings down into the broth with a slotted spoon
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Do not stir the dumplings
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Cook the dumplings until they are cooked through, but not falling apart, about 10 minutes
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Turn off the heat and add the meat
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Serve in bowls with freshly ground black pepper