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Take chicken and remove from ... pieces to form dumplings. Put pieces directly into boiling ... until dumplings are fluffy. Serves about 6 to 8.

Put chicken pieces into pot and cover with water. I usually don't use the gizzard and heart pieces. Turn on high until it starts to boil. ...

Shake beef chunks in flour and garlic powder mixed in a paper bag. Brown meat in heated vegetable oil. When browned, add beer and soy ...

In large bowl heat eggs, milk and butter. Add flour, baking powder, salt, and sugar. Mix lightly; let set 5 minutes. Drop in hot broth, ...

Combine all ingredients except boned chicken and milk. Roll out and cut in strips, drop in boiling chicken and broth. Cook uncovered about ...



Cook gizzards and all seasonings ... When done, make dumplings. Mix together flour, salt, ... Cook until done. Do not stir often. Do not overcook.

Put vegetables, chicken and water ... are done. Add dumplings and cook a few minutes ... salt and baking powder. Drop by 1/2 teaspoon into soup.

Mash the garlic and saute ... the meat. (A good pot roast will supply most ... cooking add the dumplings to steam in the flavors ... 12 minutes of cooking.

Mash the garlic and sauté ... the meat. A good pot roast will supply most ... cooking add the dumplings to steam in the flavors ... 12 minutes of cooking.

Mix dumpling ingredients in a bowl. Roll out paper thin with rolling pin and cut in rectangular strips. Drop in boiling stock one by one. ...

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