Homemade Dumplings --Alton Brown Style
1/2 cup hot stock
3 tablespoons unsalted butter )
2 3/4 ounces all-purpose flour (about 1/2 cup) ) ... if you use salted butter, omit the added salt.
2 large eggs, at room temperature
Put 1/2 cup of the broth you are using (if you cooked a chicken in water, use this liquid), butter, and remaining 1/2 teaspoon of salt in a 2-quart sauce pan, set over high heat, and bring to a boil. As soon as it boils, add all of the flour at once and stir with a wooden spoon until the mixture starts to come together, approximately 1 minute. Decrease the heat to low and continue stirring until the mixture forms a ball and is no longer sticky, approximately 3 minutes. Transfer the mixture to a medium bowl and mix, on low speed, for 5 minutes with an electric hand mixer. Beat until cool and there is no more steam rising. I will break up into little pieces. Continue to mix on low, and add the eggs, 1 at a time, making sure each is completely incorporated before adding another. You may need to stop occasionally and scrape down the sides of the bowl. Before adding the last egg, check the mixture for consistency: It should tear slightly as it falls from the beater, creating a "V" shape. Transfer the dough to a 1-gallon resealable plastic bag. Cut off 1 corner of the bag to make a quarter-sized opening.
Bring the broth to a slight simmer over medium heat. Pipe 1-inch of the mixture and cut with kitchen shears directly over the broth. Repeat with the remaining batter. Cook, covered, until the dumplings are cooked through, about 8 to 10 minutes. Turn off the heat, add the meat and wait for 2 to 3 minutes before serving. Serve in bowls with freshly ground black pepper.
This recipe comes from Alton Brown and the Food Network. See the original recipe HERE.