“In ‘Mary Mac’s Tea Room’”
1hr 30mins

Ingredients Nutrition


  1. Place the chicken in a pot and cover with water.
  2. Bring to a boil over med-high heat.
  3. Decrease the heat to a simmer and cook for about 1 hour.
  4. Add the butter, 1 teaspoon salt, and the pepper.
  5. Meanwhile, combine the egg, 1 tablespoon water, the remaining ½ teaspoon salt, and the melted butter in a bowl.
  6. Slowly add the flour, stirring until the mixture forms a ball.
  7. Wrap the dough in plastic wrap and chill for 30 minutes.
  8. Turn the chilled dough onto a lightly floured surface and knead a few times (add additional flour ot make the dough easy to handle).
  9. Roll out to a 1/8-inch thickness and cut into strips 1 by 4 inches long.
  10. Bring the chicken to a boil over med-high heat and slowly lower the strips of dough into the liquid (keeping the temperature at a boil will help prevent the dumplings from sticking together).
  11. When all the dumplings are in the pot, decrease the heat to a simmer and cook, covered, for about 30 minutes.
  12. Just before serving, stir in the heavy cream.
  13. Sprinkle with salt and pepper to taste.

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