Grandma's Chicken Dumplings

For the first actual recipe post I suppose I should post something that is a fond family recipe. This is the family dumpling recipe that came from my Grandma Schwarz. Originally it was her mother's recipe and although we have made some slight changes (it used to have celery in it and we never do that) the tradition remains the same. Remember to double the recipe because you'll want leftovers and my mom says it freezes well.

Schwarz Family Chicken Dumplings

For the dough:
2 C all purpose flour,
1/2 tsp salt,
1 beaten egg,
1 tbs oil,
3 tsps - don't convert this to tablespoons even if you double the recipe! It wont work!
1/2 C milk (more or less to make a soft dough) mix & let rest while you make soup

For the soup:
2 cans cream of chicken soup with 1 1/2 cans water (I usually use more water or broth to have lots of soup). Heat in a large pan with a tight fitting lid as this will go in the oven (sometimes I use my turkey roasting pan).
While soup heats: roll dough out like cinnamon rolls to 1/2 inch think, spread softened butter (it has to be real butter, not margarine) on dough & lightly sprinkle with poultry seasoning (you can also top with celery leaves if you like the flavor - that's what Grandma used to do). Roll up long ways and cut 1/2-3/4 inch slices (sometimes I do larger). They should look like cinnamon rolls. Drop into bubbling hot soup and put into preheated oven at 450 degrees for 20 minutes or so. The dumplings should be fluffy like bread not doughy or stiff. I usually add either rotisserie, canned or left over chicken to the soup.

If you double the recipe and don't use a very big pan make sure to check them after 20 minutes. They will usually crowd the pan and need a longer baking time. Enjoy!

- Danielle