Instructions: Cook hen in pressure cooker with lots of salt and MSG, plus 1 teaspoon garlic salt. (If you dont use MSG, just omit it instead of lecturing me, okay?) Cover chicken with water and close. Place 15-lb weight on top and cook over medium-high heat. When the weight starts "popping" 2 to 3 times a minute, cook 15 minutes. Cool the chicken and de-bone.
Mix flour, salt, 1/2 teaspoon MSG and a little less than 1/2 teaspoon baking powder. Blend eggs with 1 1/4 Cup
*cool* chicken stock from pot
(1/3 of it should be fat). Stir into flour a little at a time. On flour-covered 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 well-floured dumplings onto plate.
In large pot, bring the rest of the stock to a boil over medium-high heat.
Add the chunks of chicken alternately with the dumplings; quickly pushing them below the surface of the liquid as you add them. DONT FOLD THE DUMPLINGS!
Keep mixture boiling at all times. Lower heat; cover and cook for 12-15 minutes. Dont lift the lid for the first 10 minutes.
Add 1 teaspoon pepper to broth -) might need to add additional stock during the cooking process.
Email this Recipe:
If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.