Chicken and Dumplings

From the kitchen of Jean Morris in Bangs, TX

2 to 3 cups chicken, cooked and cubed
3 cups broth
1/2 stick butter
2 cups flour
1/2 teaspoon salt
1 tablespoon pepper

Mix flour, salt and pepper in a large bowl. Add enough “hot” broth to mixture to form soft dough. Dough will be sticky.

Turn out on floured board or wax paper. Roll or pat dough to 1/2 to 3/4 inch thick. Cut in strips and drop into hot broth to which the chicken has been added. Cover and cook about 35 minutes until the dumplings are soft and can be cut easily.

The secret to the dumplings not being gummy is the “hot” liquid.

Yield: 4 servings