Originally Posted by Uncle Bob
Chicken and dumplings are good...especially with cornbread!!
I wish I could duplicate my grand-mother's and my mother's method of rolling the dough out flat...and cutting in strips...and slowly adding them to hot chicken stock/broth....they were really tender as mother's love!!
I think this is what you are looking for - we also call them slippery dumplings:
1 cup AP flour
1/2 tsp. salt
1 TBS. shortening (Crisco)
sprinkling of thyme
6 TBS hot water (tap is fine)
Sift together 1 cup flour, salt, and thyme in a mixing bowl. Add shortening and mix. Add enough water to make dough soft, but not sticky (this usually requires the 6 TBS but start with 4 then add 1 at a time). Wrap dough in plastic wrap for 15 minutes to rest (this is very important). Place dough on floured surface and roll very thin. Cut into squares, strips, keeping flour on them.
Heat broth back up to almost boiling and add dumplings. Gently stir constantly at first to keep them from sticking to each other. Keep lid halfway on pot. The flour still on dumplings will help thicken the broth. Cook dumplings for about 10 minutes, add shredded chicken back to pot and re-heat. Just make sure dumplings are cooked all the way through.