Chicken and Dumplings
Serves 4-6
1 whole chicken, cut into 8 pieces
3 ribs celery, chopped,
1 large yellow onion, chopped
1 bay leaf
6 cups chicken stock
1 teaspoon Paula Deen House Seasoning
1 can (10 3/4-ounce) condensed cream of celery or cream of chicken soup
2 cups all-purpose flour, plus extra for dusting
1 teaspoon salt
1 cup ice water
Add chicken, celery, onion, bay leaf chicken stock and Paula Deen House
Seasoning.
Secure lid and set dial to 20 minutes.
When cook time is complete, and pressure is fully released, carefully open lid.
Remove chicken to a cutting board and discard bay leaf.
When chicken is cool enough to handle, pick the meat off bones and discard
bones and skin.
Set dial to 15 minutes, return chicken to pressure cooker, add canned soup and
bring to a simmer.
In a medium bowl, mix flour with salt and mound together. Beginning in the
center, drizzle about 2 tablespoons of ice water over flour.
Using your fingers, and moving from the center to the sides of the bowl,
gradually drizzle flour with about
¾
cup water and incorporate.
Knead dough and form into a ball.
Dust a handful of flour onto a work surface. Roll out dough, (it will be firm),
working from center, until it is 1/8-inch thick. Let dough relax for several minutes.
Once dough is nice and relaxed, cut into 1-inch squares. Pull each piece in half
and drop in simmering soup.
Do not stir once the dumplings have been added or they may break apart. Gently
scoop soup over dumplings instead. Cook until dumplings float and are no longer
doughy, 3-4 minutes.
Ladle into bowls and serve.
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