This is a family recipe, so forgive the ambiguity of measurements. I have witnessed a variety of different dumpling dishes around the country but none compete with my connection to this one growing up eating it at every Thanksgiving. It is best with a homemade broth. Great recipe with poultry or beef. Serve without meat for a heavy side dish or serve with meat for a main course.
2 cups flour
1 medium drinking glass of water
6-10 cups broth (poultry, but my mom also likes to make it w/ beef)
1 Fill a medium sized drinking glass with water up to about 2 inches from the top. Crack 1 egg directly into the glass and whisk gently.
2 Pour 2 cups of flour into a large bowl. Create a divot in the center and add the egg mixture. Stir. Add flour or water as needed to create a sticky, stretchy consistency. Do consider that you will add a good amount of flour in the rolling process. When you slice the dough it should slice easily and will likely pull just a little with knife (this is the best way I know to judge the consistency).
3 Heat up broth in dutch oven at medium high. On a very well floured surface, roll out dough to about 1/8 of an inch (does not need to be round pie shape, ours usually turn out oblong). Use butter knife to slice 1 inch lines the length of the dough. Slice crossways at 1 1/2 inch intervals.
4 Add dough rectangles by each line sliced including the extra flour from rolling it out (adds to the thickness). Adjust heat to keep soupy mixture almost at a boil or at a very slow boil. Add pulled chicken pieces if you have them (fine to serve without chicken/turkey)
5 You are finished adding the dough when you have a mixture full of dumplings that is soupy. Continue to cook for 20 minutes or so until mixture thickens (not a soup with dumplings: the dumpling to soup ratio should be roughly 3:1). The dumplings are done when they are soft but firm and no longer chewy.
Preparation time: 40 minutes
Cooking time: 1 hour
Author: Stocker Family Recipe