CHICKEN AND DUMPLINGS
By á-6817
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Ingredients
- DUMPLING
- 2 CUPS FLOUR
- 1 TABLES OF SALT
- 1/2 CUP OF WATER
- 2 EGGS
Details
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.
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