How to make it

  • Boil chicken in salted water until tender and falling off bones
  • Save water, ('you'll use it for boiling dumplings') and bring to a boil
  • Put chicken on large dish and cut off meat and transfer meat back to boiling water.
  • Add 2-4 tsp bouillion (2 tsp per quart of water) or 2-4 cubes of bouillion to water
  • add onion, celery and carrots
  • To make dumpling batter: In separate bowl mix flour, 1 tsp salt, 1/2 tsp white pepper, 1/2 tsp onion and 1/2 tsp garlic powder, 1 tsp chicken bouillion granules and 2 eggs and milk as needed.
  • Mix well until it gets to noodle/pasta consistency, sticky/dry, add more flour or milk to attain consistency. Not critical, but not sticking to the sides of the bowl either.
  • with a tablespoon drop full spoons of batter into the boiling water until all batter is used up. boil about 15 minutes
  • dumplings will not fluff up or rise and they will be firm/hard to the bite, yummy and delicious!
  • Serve chicken and dumplilngs in bowls along with a nice green salad and nice Crusty Rye Bread!
  • These dumplings are equally good with a boiled pork /sauerkraut or beef roast dinner substituting beef bouillion when used with beef.

Reviews & Comments 15

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    " It was excellent "
    meals4abby ate it and said...
    Great, simple comforting German food. For me, I just can't get enough. My grandfather was born and raised in Germany and my Grandmother in Russia. My mom was born in Dusseldorf. No wonder I love it!! Great...high 5 my friend!
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    " It was excellent "
    momo_55grandma ate it and said...
    love the german foods delicous thank high5
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  • lasaf 6 years ago
    My grandfather taught me this recipe. He didn't add the spices,, but now I'm going to. We did add just a little baking powder, but trust me they were not fluffy. Now I have to go buy a chicken. Thanks for the memories. L.
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  • desireesweet 6 years ago
    mmmm... its still chilly here, I think I'll have to make these soon. my grandma would be proud
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    " It was excellent "
    sunny ate it and said...
    Looove chicken and dumplings. = )
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  • modelsmom 6 years ago
    Okay, getting ready to make this on Sunday. How much water am I cooking the chicken in? And how long will it need to cook until it's falling off the bones? And before you ask, yes, I am embarrassed that I don't know this.
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    " It was excellent "
    peepers ate it and said...
    Y'all know how to put it together. This recipe sounds delicious. Thanks for sharing with all of us.
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  • wynnebaer 6 years ago
    Sounds great...:)
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  • veg 6 years ago
    I KNOW MY HUSBAND WILL LOVE THIS. I DON'T MAKE DUMPLINGS BECAUSE THEY HAVE ALWAYS TASTED KINDA DOUGHY. I WILL GIVE IT A TRY.
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  • modelsmom 6 years ago
    Hey, I've never had non-fluffy dumplings before! But these sound WAY better - love the spices & eggs & bouillion. Can't wait to try this ... it'll be perfect for these cold & stormy New England nights!
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  • knoxcop 6 years ago
    How much flour am I using? It doesn't tell...I love my dumplings like this too. Thanks, --Kn0x--
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  • coffeebean53 6 years ago
    I'm looking forward to trying this wonderful recipe. I love the ones that have been passed down from generation to generation. :)
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  • lunasea 6 years ago
    This sounds very delicious. I love dumplings firm and with a bite to them. I look forward to trying this - thanks for sharing!
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    " It was excellent "
    greekgirrrl ate it and said...
    BTW, I'm giving you my 5.
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    " It was excellent "
    greekgirrrl ate it and said...
    This is nice! I like my dumplings hard, too! Somehow, that sounds a little bit naughty!
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