HOW TO MAKE DUMPLINGS WITH FLOUR AND WATER RECIPES

Steps:

• Fill 4-quart pot half full with water.
• Boil chicken until tender.
• While chicken is cooking, slice tortillas with a sharp knife 5 slices across and one slice through the middle.
• Remove cooked chicken and shred with a fork or cut into cubes.
• Place chicken, cream of chicken soup, butter, salt and pepper into boiling chicken broth.
• Bring to a rolling boil.
• Drop individual tortillas into pot one piece at a time.
• Do not stir, you can pat the top of the dumplings and move them around slightly with a wooden spoon.
• Boil medium/high heat for 12 minutes.
• Remove from heat.
• Add 1 cup of milk and move the dumplings around gently to mix the milk.

Steps:

• Whilst your stew is bubbling, make the dumplings. Weigh the flour into a bowl and add ½ tsp salt. Stir through the suet and parsley, if using. Make a well in the centre and add 3 tbsp cold water, mix to a dough, adding more water until the dough is firm but pliable. Divide into eight equal pieces and roll in a little more flour into balls. Chill until needed.
• When the stew has about 30 mins to go, arrange the dumplings on top and cover with a lid. With the oven at 160C/140C fan/gas 3, cook the stew and dumplings for 20 mins, then remove the lid and cook for another 10 mins until they’re brown and puffed up.