Don’t have time to make your dumplings from scratch? Most grocery stores carry premade dumplings in the frozen-foods section, or you can use strips of refrigerated pie crust or canned biscuit dough that’s been flattened and cut into pieces.

Chicken ’n’ Dumplings
Serves 6
Makes 6 servings
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Ingredients
  1. 1 quart water
  2. 1 to 1½ pounds boneless skinless chicken breasts, cut into bite-size pieces
  3. 3 stalks celery, chopped
  4. 1 large onion, chopped
  5. 2 bay leaves
  6. 2 chicken bouillon cubes or 2 teaspoons chicken bouillon granules
  7. 1 teaspoon House Seasoning (recipe follows)
  8. 1 (10¾-ounce) can cream of celery or cream of chicken soup
  9. Rolled Dumplings (recipe follows)
Instructions
  1. In a large Dutch oven, bring 1 quart water, chicken, and next 5 ingredients to a boil over medium-high heat; reduce heat, and simmer for 10 to 12 minutes or until chicken is done. Stir in soup, and bring to a boil over medium-high heat. Reduce heat, and simmer.
  2. Drop strips of Rolled Dumplings, one at a time, into simmering liquid, and cook (do not stir) for 6 to 8 minutes or until dumplings are tender and float to the top. Discard bay leaves before serving.
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Rolled Dumplings
Makes about 2 dozen
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Ingredients
  1. 2 cups all-purpose flour
  2. 1 teaspoon salt
  3. ¾ cup ice water
Instructions
  1. In a large bowl, whisk together flour and salt. Sprinkle a small amount of ice water in center of flour. Work mixture with your fingers from center of bowl to sides of bowl, adding a small amount of water as you move to sides of bowl. Knead dough, and shape into a ball.
  2. On a lightly floured work surface, roll dough to 1/8-inch thickness (dough will be firm). Cut dough into 2x1-inch strips.
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House Seasoning
Makes about 1/3 cup
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Ingredients
  1. 1/4 cup salt
  2. 1 tablespoon garlic powder
  3. 1 tablespoon ground black pepper
Instructions
  1. In a small bowl, combine all ingredients. Store in an airtight container for up to 6 months.
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