Tuesday, August 03, 2010

Ruth Schmidt's Stewed Chicken and Dumplings (Pressure Cooker)

Ruth really enjoys these dumplings. If If you own a modern pressure cooker, cook the chicken at full pressure but leave the lid unlocked for the dumplings (the dumplings are just steamed not pressure cooked). This recipe comes from an old Presto Pressure Cooker booklet. I found the exact same recipe for the steamed dumplings here.

4 lbs. chicken
2 cups water
1 can chicken broth
Salt and pepper
1 stalk celery
1 tbsp. parsley, minced

Method: cut chicken into serving pieces. Place in cooker with water, broth, salt, pepper and celery stalk. Place cover on coker. Allow steam to flow from vent pipe to release all air from cooker. Put indicator weight on vent pipe and cook 20 minutes with stem at coom position. Let stem return to down position. Remove celery stalk. Garnish with parsley.

Steamed Dumplings

1 cup flour
1 1/2 tsp. baking powder
1/2 tsp. salt
1 egg, beaten
1/3 cup milk
2 tbsp. melted fat or salad oil

Method: Sift flour, baking powder and salt together. Combine egg, milk and oil and add to dry
ingredients to make soft dough. Drop from teaspoon into stew. Stew should have 3 cups of liquid (add boiling water if necessary). Place cover on cooker without indicator weight and steam 15 minutes. Serve at once.

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