Prep: 20 min, Marinate: 30 min, Cook: 1:10.
This recipe serves 6 people.
1 Tbs. vegetable oil
4 lbs. chicken, cut into 6 pieces
1 cup onions, chopped
1 cup carrots, chopped
1/2 cup celery, diced
1 Tbs. paprika
2 cups chicken soup or water
2 Tbs. shmaltz or oil, melted
1-1/2 cups all purpose flour (or matzo meal)
1/4 cup water (as much as necessary)
1 tsp. salt
Heat oil in a large wide casserole over medium heat. Brown chicken pieces
quickly. Add next 4 ingredients and salt and pepper to taste. Stir 1-2
minutes, pushing chicken aside to brown vegetables lightly. Add enough
chicken soup or water to come about halfway up the chicken pieces. Cover and
simmer gently about 1 hour until chicken is cooked throughout. Lightly beat
egg with shmaltz and water in a bowl. Slowly mix in salt and flour. Mix
vigorously with a wooden spoon a few minutes, until dough is well combined
and comes away from the sides of bowl. Set aside 30 minutes. Bring a large
pot of salted water to a boil. Drop tablespoonfuls of dough into boiling
water (moisten spoon and fingers with water). Cook 5-6 minutes or until
dumplings rise to the surface. Remove with a slotted spoon and drain. Serve
Per serving: calories 630, fat 19.4g, 28% calories from fat, cholesterol
260mg, protein 74.0g, carbohydrates 35.9g, fiber 2.8g, sodium 928mg.
The recommended wines are: Fumé Blanc, Chianti, or Chenin Blanc.
source: My Menu
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