Paula Deen LMRO01A Instruction Manual & Recipes page 20

6. Drop d umplings i nto b oiling s tock. N ever s Ar d umplings.
Gently p ush d umplings d own t o s ubmerge t hem i n s tock.
7. Reduce t o 3 00°F d egrees, c over a nd c ook u nAl t he
dumplings fl oat a nd a re n o l onger d oughy, 3 t o 4 m inutes.
Do n ot o vercook.
Dumplings:
1. Put fl our/salt m ixture i n a m ixing b owl. B eginning i n c enter
of fl our, d ribble a s mall a mount o f i ce w ater.
2. Work m ixture w ith fi ngers f rom c enter o f b owl t o s ides o f
bowl, i ncorporaAng s mall a mounts o f w ater a t a A me.
ConAnue u nAl a ll fl our i s u sed u p. B aEer w ill f eel a s i f i t i s
going t o b e t ough. K nead d ough a nd f orm i nto b all. D ust a
good a mount o f fl our o nto d ough b oard a nd r olling p in. R oll
out d ough, w orking f rom c enter. D ough w ill b e fi rm. R oll t o
1/8-­‐inch t hinness. L et i t a ir-­‐dry f or a m inute o r t wo w hile
you r eturn y our a EenAon t o t he b oiling p ot a t t he p oint a t
which y ou a dd t he c anned s oup t o t he c hicken m ixture.
3. Cut d umplings i nto 1 -­‐inch s trips. W orking w ith o ne s trip a t a
Ame, h old s trip o ver p ot, p ull i t i n h alf, a nd d rop i nto t he
boiling s tock. R emember, d o n ot s Ar a Rer d umplings h ave
been a dded t o p ot.
Note: F rozen d umplings a re a vailable i n m ost s upermarkets i f
you d on't h ave A me t o m ake t hem.
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