2 cups Flour
½ tsp. Baking Powder
1 pinch Salt
2 Tbsp. Butter
1 cup buttermilk (If you do not have buttermilk, you can add 1 Tbsp. white vinegar to 1 cup of milk and let it sit for about 5 minutes. This makes a great substitute for buttermilk!)
2 Quarts Chicken Stock
3 cups Cooked Chicken – shredded or cut in pieces (I poach boneless, skinless chicken breasts and then let them cool)
In a bowl, combine the flour, baking powder and salt.
Cut the butter into the dry ingredients with a fork or pastry blender until the texture is like course crumbs.
Stir in the milk, mixing with a fork until the dough forms a ball. You may not use the entire 1 cup.
Flour a work surface very well. You do not want the dough to stick to the work surface!
You’ll need a rolling pin and something to cut the dumplings with. I like to use a pizza cutter. I also like to use a small spatula to lift the dumplings off the cutting surface.
Roll the dough out thin with a floured rolling pin.
Dip your cutter in flour and cut the dumplings into 2 inch squares (approximately). It’s okay for them not to be exact.