This is *hands down* one of my families favorite meals…. And I can’t argue when they request it – It’s easy and delish!
For this meal you will need:
Chicken (leg quarters, tenders, breasts – whatever you like)
1 tsp each -garlic powder, onion powder, seasoned salt,
salt and pepper and oil
Dumplings:
water and 5-6 chicken boullion cubes
2 tsp. baking powder
2 tsp. salt
4 tbsp. vegetable oil
4 cups all purpose flour
2 cups hot water
First you will need to roast your chicken. Since I use chicken leg quarters I usually pull back the skin and pour a small amount of oil on each piece. Then sprinkle the garlic, onion powder, seasoned salt, salt and pepper on the chicken (skin still pulled back). After this is done I put the skin back over it – just so the chicken stays moist. Cook for 45 minutes to 1 hour on 350.
While the chicken is cooking, stir up your dumplings. There is no special order for this so just dump in the flour, salt, powder, oil and hot water. You may need to add another 1/4 cup or so of flour so the dough does not stick to the counter when you roll it out. Let the dough rest for 5-10 minutes.
While your dough is resting bring a large pot of water to boil with the bouillon cubes. *you can use chicken broth for this but I just find it easier to use the bouillon cubes* About the time it comes to a boil you can start rolling out the dumplings. I divide my dough into three and roll them out onto a floured surface. Use a pizza cutter to cut the dough into about 2 X 2 pieces. Drop the dumplings into the boiling water. You don’t want to over fill the pot… so drop in about half or more of the dough you rolled out. It should look like this : 
You will have to cook the dumplings in “shifts.” Set the timer for 7 minutes and then pull out each batch of dumplings and place in a bowl (you will just dump these back in after you have cooked all the dumplings). Toss everything back into the pot and enjoy! 
3sisters1cookbook 