Source: More-with-Less Cookbook
Date tried: June 20, 2012
Yield: 6 servings
Time needed: 10 minutes
For some, making pot pie crackers as in the recipe below may be simpler than making dumplings. Either adds substance to a chicken stew.
1 large chicken, cut in pieces
2-3 quarts water
Salt and pepper
2-3 potatoes, cubed
1 onion, chopped
2 stalks celery, chopped
¼ cup parsley, chopped
2 cups flour
¼ tsp. salt
1 Tbsp. lard or shortening
¼ cup water
1 large egg, slightly beaten
Cook chicken in 2-3 quarts of water with salt and pepper.
Remove chicken from broth and set aside to cool.
Add potatoes, onion, celery and parsley to broth and cook until tender.
Remove chicken meat from bones and add to broth along with the vegetables.
Combine flour and salt in a bowl.
Cut in lard/shortening.
Mix egg with water and add to flour.
Form a ball from the dough and let it stand 15 minutes.
On a floured surface, roll out the dough very thin.
Cut into 1½ inch squares. Drop into broth and let cook 5-10 minutes.