For the Broth:
1 3 to 3.5 pound chicken cut into 8 pieces
1 medium onion, chopped
2 celery ribs, chopped
2 carrots, sliced into rounds
2 quarts water
Salt and pepper as needed
For the Dumplings:
2 cups all-purpose flour
1 egg, beaten
2 tablespoons canola oil
7 tablespoons water
Pinch of salt
2 tablespoons chopped parsley, for garnish
For the broth: Place chicken with enough water to cover it, onion, celery and carrots in a 5-quart Dutch oven over medium heat. Add teaspoon salt, and teaspoon pepper. Bring to a boil over high heat, skimming off any residue that rises to the surface. Reduce heat to low and cover tightly. Make sure you never reduce the simmer or the broth will not be clear.
When the chicken is tender, remove it using tongs and transfer the chicken to a platter (keep the broth and vegetables simmering); cool until easily handled. Discard skin and bones and cut the meat into bite-size pieces.
Keep the broth warm while you make the dumplings.
For the dumplings: Pour the flour into a large bowl and make a well in the center. Add the egg, oil, and salt and gradually stir in the water to make a stiff dough. Using a fork, mix the ingredients together. Transfer the dough to a lightly floured surface and knead 5 times.
Roll out the dough to -inch thick. Using sharp knife cut the dough into 1-inch strips. Place on a sheet pan and refrigerate. Increase the heat of the broth to medium-high. Add the dumplings one at a time, but do not stir.
As you drop the dumplings, take a spoon and pour the hot broth over them, then add another layer of dumplings. When all the dumplings are in the pot, reduce the heat to a simmer and cook the dumplings until tender. Just before serving, add the cooked chicken and season with salt and pepper. Garnish with chopped parsley and serve warm.
Yield: 4 to 6 servings
Source: Back to the Family by Art Smith