Southern Style Chicken and Dumplings
1 whole chicken
1/2 t. baking powder
1 t. garlic salt
1/2 t. salt
5 C. flour
1 t. pepper
3 large eggs
Cook hen in pressure cooker with lots of salt and MSG, plus 1 teaspoon garlic
salt. (If you don't use MSG, just omit it instead of lecturing me, okay?) Cover
chicken with water and close. Place 15-lb weight on top and cook over
medium-high heat. When the weight starts "popping" 2 to 3 times a minute, cook
15 minutes. Cool the chicken and de-bone.
Mix flour, salt, 1/2 teaspoon MSG and a little less than 1/2 teaspoon baking
powder. Blend eggs with 1 1/4 Cup *cool* chicken stock from pot (1/3 of it
should be fat). Stir into flour a little at a time. On flour-covered board,
knead dough and roll it out till thinner than a nickel. Cut dumplings (about 2
inches wide by 10 inches, or however long possible). Stack well-floured
dumplings onto plate.
In large pot, bring the rest of the stock to a boil over medium-high heat. Add
the chunks of chicken alternately with the dumplings; quickly pushing them below
the surface of the liquid as you add them. DON'T FOLD THE DUMPLINGS!