Loretta lynn's dumplings

[Mama Mangia]

2 1/2 cups flour
2 eggs
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons chicken bouillon (optional)
1 chicken, cooked, off the bone with 2 cups broth

Add enough milk to the flour, eggs, baking powder and salt to make a
stiff dough. Roll out a little thicker than a pie crust. Cut into
squares and drop in boiling broth. Cook 10 minutes with lid on.

 

[The Ironic Chef]

Mama, I grew up eating flat dumplins made like this. Honestly, I find that the egg and baking powder isn't even needed. My mother would make her chicken and dumplins and throw the whole chicken right into the pot. Eating the meal, as kids, it was picking around the bones. I think that was her way of cooking it off the bone and Loretta doesn't call for removing the bones either, lol. My mom said it was a way to add some bulk to the pot and to prevent the dumplins from becoming 1 big clump. Me, I remove the bones, add potatoes, cook them most of the way through, Have onion right from the start for the stock, before adding the dumplins I add a can of evaporated milk. I add the dumplins quickly, stirring with a wooden spoon as I add them. They float pretty quick. Once they are all floating I turn down the heat and let them simmer stirring occasionally.

This type of chicken and dumplins has gone through so many generations with my family. Everyone that has them loves them. My mothers family, from West Virginia, believed that with flour, milk, chickens, and eggs no one would ever go hungry and proved it by going through the depression with this dish.

 

[Mama Mangia]

Exactly - we have made our like yours too. Withor without eggs - we didn't care one way of the other. Now I take out the bones - but years ago they were left in.

 

[Mama Mangia]

the recipes from the depression era are still worth enjoying today