Homemade chicken and dumplings harken back to my childhood and chilly days when we devoured those cute little balls of dough swimming in hot, rich broth.

Ingredients

• 2 1/2 cups self rising flour
• 1 teaspoon baking powder
• 1 Tablespoon black pepper
• 1 teaspoon poultry seasoning
• 1 teaspoon chicken bouillon
• 1/4 cup lard
• 2 eggs, beaten
• 1 1/2 cups buttermilk
•  8 cups chicken broth
• cooked chicken

Procedure

1. In a bowl, whisk flour, baking powder, pepper, poultry seasoning and salt.
2. Using a pastry cutter, cut the lard into the dry mixture until blended thoroughly.
3. In another bowl, whisk eggs and buttermilk milk until blended.
4. Add to flour mixture; stir just until moistened (do not overmix).
5. Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside.*
6. Heat chicken broth to a low simmer.
7. Reduce heat to low and drop the mixture into the broth.
8. Simmer, covered, until the dumplings are firm, 12 to 15 minutes.
9. Add chicken and serve.

Cook’s Notes

• Roll your dumplings in a little flour before putting them in the broth. It will help thicken it up!
• If you want it even thicker (some folks do!), mix 2 tablespoons of cornstarch in with 1/4 cup of water & stir it into the broth 5 minutes before serving.

* Try transferring dumplings to a baking sheet, and freezing for 30 minutes.

Instant Pot Method

Place lid tightly onto Instant Pot, move the steam release nozzle to appropriate position if needed, and it for 3 minutes on High Pressure Cook.  When time is up, let Instant Pot do its natural release, usually about 15 minutes. Carefully open lid and serve.