Ingredients :
- 2 fryer chickens
- 2 large onions chopped
- 4 carrots chopped
- 1 stalk celery chopped
- 2 tbsp minced garlic
- 1 tbsp Lawry's seasoned salt
- 1 tbsp ground black pepper
- 4 cup all-purpose flour
- 6 eggs
- 2 egg yolks
- 1 cup room temperature water
Method :
- place chickens in a large stock pot
- add celery,onions, carrots, garlic, Lawry"s, and pepper. Fill pot with water
- boil until chicken is done
- while chicken is boiling collect the eggs
- put flour, eggs, and egg yolks in large mixing bowl
- add room temperature water 1 Tbsp at a time and kneed by hand until dough is slightly tacky
- roll dough out on well floured surface until dough is approximately 1/8-1/4" thick adding flour as needed to prevent dough from sticking to rolling pin
- cut dough into 1"×1" pieces and place on a floured towel for 1-1 1/2 hrs to dry
- while noodles are drying remove chicken from the pot and allow to cool, when cool enough handle, debone the chickens
- clean up the mess from the dumplings
- once dumplings have dried add them to the boiling chicken stock with the pulled chicken
- boil for 10 min or until dumplings reach desired doneness
- eat as I"d or serve with mashed potatoes
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