4/5
(1 Votes)
Ingredients
- DUMPLING
- 2 CUPS FLOUR
- 1 TABLES OF SALT
- 1/2 CUP OF WATER
- 2 EGGS
Preparation
Step 1
BROWN CHICKEN IN LITTLE OIL, LOTS OF ONIONS AND PAPRIKA
SALT AND ADD ABOUT 1 ½ CUPS OF WATER PER CHICKEN.
COOK UNTIL CHICKEN IS TENDER. ADD CAN OF CHICKEN GRAVY.
IF YOU DOUBLE BATCH, USE 6 EGGS
SPOON IN ABOVE MIXTURE IN BOILING WATER WITH SALT FOR 10 MINUTES.