What can be said about Grandma Null's dumplings? They are the best dumplings in the world made by the best grandma ever! These dumplings along with carrot cake was my birthday dinner every year. My family tells me I get my love of cooking from her and that is one of the best gifts God and grandma has ever blessed me with! |
Ingredients:
Broth
Dumplings
Directions:
Original recipe provided by: Cecile Null, The Best Grandma Ever
Broth
- 1 whole chicken or individual chicken pieces
- 2 ribs of celery, trimmed & cut in half
- 3 carrots, peeled & cut in half
- Water, to cover chicken
- Salt and pepper, to taste
- ½ cup (1 stick) butter
Dumplings
- 3 cups flour plus more for flouring surface
- 1 ½ tsp baking powder
- ½ tsp salt
- 2 eggs
Directions:
- Place chicken, celery and carrots in a large stock pot and cook on medium heat for 30 minutes or until chicken is cooked completely through.
- Remove cooked chicken from the broth and set aside to cool.
- Once cooled, pull or shred the meat and set aside.
- Strain the vegetables from the broth and put the broth back in the stockpot.
- Add salt and pepper to taste.
- Continue to cook the broth on low until you’re ready to add the dumplings.
- Add the 3 cups flour, baking powder and salt to a bowl and whisk until combined.
- After flouring your work surface, dump the flour mixture onto the surface and make a well in the middle of the flour mixture.
- Crack the eggs into the well and break the yolks.
- With your hands, begin to mix the flour mixture with the eggs.
- If the dough doesn’t come together, you can drop small amounts of the broth into the mixture until a dough is formed.
- Add more flour to your surface and roll the dough out to about ¼ inch thick.
- Cut dumpling shapes out of dough using a knife or pizza cutter.
- Turn the broth up to medium-high heat and bring to a boil.
- Drop the dumplings in the broth one at a time and stir to make sure they’re not sticking to the bottom of the stockpot.
- If the broth is thinner than you would like, you can make a slurry to thicken it up. In a separate bowl, add ¼ cup flour and ½ cup hot water and whisk until combined and no lumps are left.
- Add the slurry to the dumpling broth and stir to combine.
- Add the chicken back into the broth.
- Turn the heat back down to low-medium and let them cook for 30-40 minutes.
- To finish off the dumplings, add a whole stick of butter at the end, allow it to completely melt and stir to combine.
Original recipe provided by: Cecile Null, The Best Grandma Ever