*Ingredients
°2 c flour
°½ tsp. baking powder
°1 pinch of salt
°2 tbsp. Butter
°1 c buttermilk, a less than a cup (I used skim milk)
°2 L chicken broth
°3 c cooked chicken
°1 c celery, diced
*Methods
In bowl, combine the flour, baking powder and salt. Cut the butter to dry ingredients with a fork or pastry blender. Add the milk, mixing with a fork until the dough forms a ball.
Generously flour a work surface. Roll out the dough thinly using a heavily floured rolling pin. Dip a cookie cutter in flour and cut the meatballs into squares approximately 2"x2". It is normal that they are not exact.
Transfering cut meatballs to a floured plate. Continue flouring between the layer dumplings.
To cook them, bring the broth to a boil. Add the dumplings one at a time, stirring as you add them. The extra flour on them will help thicken the broth. I also added the diced celery at this time. Cooking meatballs for about 15-20 minutes or until they are not mushy. Add the cooked chicken to the pan and you're done.
Enjoy !
