Recipe - Moms Chicken And Dumplings

1 Chicken
1 teaspoon Garlic salt
5 cup Flour
3 lg Eggs
One half teaspoon Baking powder
One half teaspoon Salt
1 teaspoon Pepper

Cook hen in pressure cooker with lots of salt and MSG, plus 1 teaspoon
garlic salt. (If you don't use MSG, just omit it instead of lecturing me,
okay?) Cover chicken with water and close. Place 15lb weight on top and
cook over mediumhigh heat. When the weight starts "popping" 2 to 3 times
a minute, cook 15 minutes. Cool the chicken and debone.

Mix flour, salt, One half teaspoon MSG and a little less than One half teaspoon
baking powder. Blend eggs with 1 One fourth Cup *cool* chicken stock from pot
(1/3 of it should be fat). Stir into flour a little at a time. On
flourcovered board, knead dough and roll it out till thinner than a
nickel. Cut dumplings (about 2 inches wide by 10 inches, or however long
possible). Stack wellfloured dumplings onto plate.

In large pot, bring the rest of the stock to a boil over mediumhigh heat.
Add the chunks of chicken alternately with the dumplings; quickly pushing
them below the surface of the liquid as you add them. DON'T FOLD THE
DUMPLINGS!

Keep mixture boiling at all times. Lower heat; cover and cook for 1215
minutes. Don't lift the lid for the first 10 minutes.

Add 1 teaspoon pepper to broth might need to add additional stock
during the cooking process.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini