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Chicken and Slippery Dumplings


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  • 6-7 lb whole roaster chicken
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1-2 tsp paprika
  • 1 medium onion quartered
  • 2 stalks celery
  • 2 cups flour
  • 1/2 tsp salt
  • 2 tbsp vegetable oil
  • Water



Step 1

Rub chicken, inside and out with salt, pepper and paprika. Place chicken in stove top dutch oven 1/3 full with water. Add onion and celery. Bring to a boil and cover. Reduce to simmer and cook for 1 to 1 1/2 hours, ujtil chicken is tender. For the dumplings, mix flour, salt, oil and water a little at a time until soft dough is formed. Knead on floured board until soft, pliable and very smooth. Roll dough very thin and cut into 1 1/2 to 2 inch wide strips approximately 3 inches long. Remove chicken, celery and onion from pan. Raise heat to medium-high and drop dumpling strips, one by one ito boiling water being careful not to let them stick together. Cover and boil dumplings for 10 to 15 minutes.


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