We’re going to start on with my chicken and dumplings. So I’ve got our pot getting hot here and we’re going to add our water and we want to add enough of it to more than adequately cover our chicken. So we’re just going to put our chicken into our water. All right, now, we’re going to add onion to our pot and celery, and a cup of chicken bullion cubes and I’m going to put in maybe a teaspoon or so of house seasoning, and the last thing that’s going in our pot is bay leaves. So I’m going to put our lid on then, I’m going to leave the lid cracked.

Now, I’ve already got a pot of chicken ready right here and I’m going to go ahead and pour our chicken out of here. Now, I’ve got a bowl of just plain flour here and I’m going to use about a teaspoon of salt and I’m going to add my ice water, just a couple of tablespoons at a time and then I’m going to come around and I’m going to keep building my bowl of flour. Okay, so I’m going to come back and get me a couple of more tablespoons of water and just keep working that dough until all that flour is in there. All right, we’ve worked out almost every bit of that flour. I’m going to pick it up, kind of work it like that and then I’m going to bring it over here and I’m going to put down plenty of flour.

So here we go. If this dough is like it should be, this should be a fairly hard job, so this process does take a few minutes, but have patience or call in your man and just keep working it and working it, and working it. All right, then I’m just going to dust that with a little bit more flour. I’m going to let that sit and dry for a few minutes and while I’m waiting on that to dry, I’m going to put in a can of cream of celery soup, and it’s just amazing, the kick that that can of soup is going to give our broth. Then I’m just going to stir those up, I like my dumplings seasoned up with a black pepper, so we’re going to add some of that. Do you know what I’m going to do, I think just to make sure those bad boys have pepper enough, I’m going to come over here and do this, because I really do like those flavor with the pepper.

Now, we’re going to take just the butter knife and then we’re going to start stripping our dough in that pretty beautiful—isn’t it, dough. But we’re just going to break it in two and drop it into our part. And the most important thing in all about making your dumplings, is you don’t want to stir your pot, because if you do this, a great chance could tear up your dumplings and you don’t want to do that. So this will take just about 10 minutes and when they’re done, we’re just going to lay our chicken back on top of our dumplings.