INGREDIENTS

INSTRUCTIONS

Cook hen in pressure cooker with lots of salt and MSG, plus 1 teaspoon
garlic salt.  (If you don't 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.  DON'T FOLD THE
DUMPLINGS!  Keep mixture boiling at all times.  Lower heat; cover and
cook for  12-15 minutes.  Don't lift the lid for the first 10 minutes.
Add 1 teaspoon pepper to broth --> might need to add additional stock
during the cooking process.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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