Dumplings

By [e-mail]

Ingredients

• 3 cups all-purpose flour
• 1 1/2 teaspoon baking powder
• 1 teaspoon table salt
• 1/2 cup vegetable oil
• 3/4 cup plus 2 tablespoons broth
• 2 large eggs, beaten
• Garnish: minced fresh parsley

Preparation

Step 1

Put the flour, baking powder, and salt in a large bowl and whisk to blend. Add oil and stir to coat the flour, then add the water and beaten eggs. Stir just enough to combine, then knead with clean hands until evenly mixed.

Turn dough out onto a generously floured board and divide in half. Take the first portion and roll out into a thin rectangle. Slice the dough lengthwise into 1/2 -inch-wide strips, then cut cross-wise into pieces 4 inches long. Repeat with remaining dough.

Bring the broth back to a boil. Drop the dumpling strips into the boiling liquid. Reduce heat to a simmer and cook uncovered, stirring occasionally to prevent sticking, until the dumplings are tender (they’ll puff up a bit), about 20 minutes. Return the chicken to the pot in the last 5 minutes of cooking. Taste and add additional salt and pepper as needed. Serve hot, garnish with parsley.