A comforting dish featuring tender dumplings cooked in a rich chicken broth.
Combine the flour, baking powder, and salt in a mixing bowl.
Ensure the ingredients are evenly mixed for consistent dumplings.
Cut the butter into the flour mixture using a pastry blender until it resembles coarse crumbs.
Cold butter works best for a flaky texture.
Gradually add hot water to the mixture, stirring until a firm dough forms.
Add water slowly to avoid making the dough too sticky.
Roll out the dough on a floured surface to a thickness of about 1/8 inch.
Use a light touch to avoid overworking the dough.
Cut the dough into 2-inch squares.
A pizza cutter can make this step quicker and easier.
Bring the chicken broth to a boil in a saucepan.
Ensure the broth is at a rolling boil before adding dumplings.
Add the dumplings to the boiling broth one at a time.
Stir gently to prevent the dumplings from sticking together.
Reduce the heat and simmer until the dumplings are tender, about 15 minutes.
Cover the pot partially to maintain a steady simmer.
Serve the dumplings in bowls with the broth, garnished with fresh parsley.
Serve immediately for the best flavor and texture.
