Instructions: Place hen in Dutch oven with cold water to cover, add herbs and simmer covered 2 1/2 hours. Add vegetables and simmer 15 minutes.

Remove hen, let cool while preparing dumpling batter, then remove skin and bone; cut meat into bite-sized pieces and return to pot. Bring to a boil, and add peppercorns.

Drop spoonfuls of batter into boiling broth, cover tightly to steam for 12 minutes. Serve.

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