Granny's Chicken & Dumplings

Directions

Cook hen in pressure cooker with lots of salt and MSG, plus 1 teaspoon garlic salt.

Place 15-lb weight on top and cook over medium-high heat.

When the weight starts inchpopping inch 2 to 3 times a minute, cook 15 minutes.

Cool the chicken and de-bone.

Mix flour, salt, ½ teaspoon MSG and a little less than ½ teaspoon baking powder.

Blend eggs with 1¼ Cup cool chicken stock from pot.

Stir into flour a little at a time.

On flour-covered board, knead dough and roll it out until thinner than a nickel.

Cut dumplings.

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.

DON’T FOLD THE DUMPLINGS! Keep mixture boiling at all times.

Lower heat; cover and cook for 12 to 15 minutes.

Don’t lift the lid for the first 10 minutes.

Add 1 teaspoon pepper to broth --andgt; might need to add additional stock during the cooking process.