Chicken & slippery dumplings

Chicken with slippery dumplings 4-8 servings

(depending on how hungry you are.)
4 Chicken leg quarters (or equivalent)
3 ribs celery
1/2 lb carrots in bite sized pieces
1 med-large onion cut up
2 qt water
1/2t tumeric
salt & pepper

Cook in pressure cooker for 20 min or boil for 1 hour. Let cool & remove bones & skin. Skim some fat if desired.

For dumplings:

3c flour
1.5t baking powder
1t salt
2 eggs
Chicken broth

Put dry ingredients in food processer & give it a whirl. Add eggs & enough chicken broth to make a non sticky dough. Knead a bit & then use a pasta machine to roll it to # 5. dusting with flour as you go. Cut into approx 2" squares. I usually do them a little ahead & refrigerate with waxed paper between each layer. Freeze half for later. Dump them into boiling Chicken & stock & cook until they are almost done. Thicken broth & serve. When cooking the frozen ones, do not thaw.

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