Here is how I make Strip dumplings. First boil the chicken for about an hour. In this recipe I used 4 chicken thighs and two breasts but I was cooking extra chicken to make chicken salad the next day.
In the strainer is some onion, garlic and just a bit of bell pepper and I simmered it then poured the broth from that into the chicken. Our family has food allergies so instead of using powdered spices we just boil some things for flavor and add the broth to the pot. You can just season the chicken as you like.
Once the chicken is boiled, remove it from the pot and let it cool enough to handle it to shred the chicken. There should be 5 to 6 cups of broth in the pot, if not add water to make it that amount. Once the chicken is pulled apart then add it back to the pot.
For the Broth..... 5 to 6 cups
Here is the recipe for the dumplings I make.
3/4 all purpose flour
1 & 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup plus 2 tablespoons milk
1 Tablespoon butter
Combine the flour, baking powder and salt in a small bowl.
Gently heat the milk and butter just until the butter is melted. Do not simmer or boil. Add the warm milk mixture to the flour mixture and stir briefly just until combined.
Think "Light" when handling this dough.......
Flour a work surface and place the fluffy dough mixture onto the floured surface and "very" lightly knead. Just a few tosses. Dust the rolling pin with flour and roll to 1/8 inch. Use a pizza cutter or a knife and cut unto strips. Cut the strips to the length you like, 1 and 1/2 to 2 inches is a good length.
Add the dumplings into the broth with the meat in it one or two strips at a time. Gently submerge the dumplings occasionally during the transfer process. Cook mostly undisturbed for about 5 minutes then gently with the spoon press the dumplings under the broth but do not stir and cook another 5 minutes, cooking time is 10 minutes total.
I like to cook with a lid but you have to watch it so it does not boil over. Make sure you have it on a gentle boil.
First put the flour, baking powder an salt in a bowl. Heat the milk and butter on the stove until butter is gently melted. It should only feel warm, then add the warm milk/butter mixture to the flour mixture as in photo above.
mix it gently with a spatula... you want to keep it light....
Place it on a lightly floured surface....
Make sure during rolling that you lift the dough every so often and flip it over "lightly" adding flour and rubbing some on top. You don't want to add a lot of flour but need to make it easy to get the strips up.
Square it up a bit....
After cutting like this above then let it rest for about 10 minutes to dry just a bit. I helps when handling it.
I boiled extra chicken so I could make chicken salad the next day. Put the chicken back in the pot with the broth. You should have about 5 to 6 cups broth.
Now lift the strips loose....
I put mine on a plate make sure they are loose and not sticking together.
Place one or two at a time quickly into the bubbly broth....
Very gently with spoon like this ease the dumplings under the broth. Don't do this very much just a bit....
Turn it down to where it is a gentle boil. If it bubbles up to a froth like the photo above then lift the lid....
Let the steam escape. If you do not have a good lid then cook uncovered or it may boil over. Cook 10 minutes.
These dumplings are very light and delicious. Enjoy! Grandma Donna