• Works best if you make noodles 24 hours in advance to dry out (can also be frozen for even later use).

Ingredients

  • 2 c. flour
  • 1/2 tsp. each salt & pepper
  • 1/2 c. shortening
  • 1/2 c. room temperature water
0 (Rated by 0 moms)
READY IN 0 Min
SERVINGS 1
MAIN INGREDIENT Vegetable
COOKING METHOD Crock Pot

Preparation

  1. Cut shortening into powder mixture with pastry blender or butter knife until crumbly. Add water, a little at a time, until a soft dough forms. Roll out into 1/4" thickness onto lightly floured cutting board, and cut into noodles (I use a pizza cutter to roll through dough). Let dry all day or 24 hours.
  2. Cook 2-3 boneless, skinless chicken breasts in 48 oz water and 2 boullion cubes for 1-2 hours. (Sometimes I chop up carrot into tiny pieces to slip in vegetables on my family.) Drop noodles into boiling broth a few at a time (so they don't stick together). Stir constantly while adding noodles, then turn down and simmer approximately 1/2 hour (stirring occasionally).
  3. Cut noodles into more square-shape and call them dumplings (not the puffy ones like Bisquick, but more like Cracker Barrel).
  4. Can cook in beef and beef broth for beef & noodles, or ham and soup beans for bean dumplings (YUM).
  5. I usually make double batch of noodles/dumplings so we have some leftover (family of 5), but these are a favorite at our house.

Rating

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