Chicken in Dumplings

• 2 lbs chicken legs with thigh
• 1 onion, quartered
• 2 celery ribs, about 6 inches each
• 1 (10 3/4 ounce) condensed chicken broth
• 1 (10 3/4 ounce) can water
• 1 34 teaspoons salt
• 4 tablespoons butter, melted
• 2 tablespoons parsley, chopped
• 12 teaspoon onion salt
• 1 12 cups all-purpose flour
• 2 12 teaspoons baking powder
• 1 egg, beaten
• 6 tablespoons milk
• chicken gravy (either made from stock, jarred or packaged)

1. Cook chicken covered, with onion, celery, broth, water and 1 tsp salt, 30 minutes until chicken is tender.
2. Skin, bone and dice chicken.
3. Strain stock, skim off excess fat.
4. Combine chicken, 2 tbsp melted butter, parsley and onion salt.
5. Sift flour with baking powder and remaining salt.
6. Combine eggs, milk and 2 Tbsp melted butter, stir into flour mixture to make a soft dough.
7. Roll into a 8x10-inch rectangle on a floured board.
8. Spread chicken mixture over the dough.
9. Roll up from the short side as for a jelly roll.
10. Heat 1 cup chicken stock to boiling in a large skillet.
11. Cut dumpling roll into 6 slices.
12. Place cut side down in simmering stock.
13. Cover, turn heat to low and cook for 20 minutes.
14. With reserved stock make a gravy or prepare your gravy.
15. Serve with gravy.

chicken, onion, celery, condensed chicken broth, water, salt, butter, parsley, onion salt, flour, baking powder, egg, milk, chicken gravy

Taken from www.food.com/recipe/chicken-in-dumplings-124209 (may not work)