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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