CHICKEN AND DUMPLINGS

By á-6817

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.