| 1 | Cook hen in pressure cooker with lots of salt and msg, plus 1 teaspoon garlic salt. |
| 2 | (if you don"t use msg, just omit it instead of lecturing me, okay?) cover chicken with water and close. |
| 3 | Place 15-lb weight on top and cook over medium-high heat. |
| 4 | When the weight starts "popping" 2 to 3 times a minute, cook 15 minutes. |
| 5 | Cool the chicken and de-bone. |
| 6 | Mix flour, salt, ?teaspoon msg and a little less than ?teaspoon baking powder. |
| 7 | Blend eggs with 1 ?cup *cool* chicken stock from pot (1/3 of it should be fat). |
| 8 | Stir into flour a little at a time. |
| 9 | On flour-covered board, knead dough and roll it out till thinner than a nickel. |
| 10 | Cut dumplings (about 2 inches wide by 10 inches, or however long possible). |
| 11 | Stack well-floured dumplings onto plate. |
| 12 | In large pot, bring the rest of the stock to a boil over medium-high heat. |
| 13 | Add the chunks of chicken alternately with the dumplings; quickly pushing them below the surface of the liquid as you add them. |
| 14 | Don"t fold the dumplings! keep mixture boiling at all times. |
| 15 | Lower heat; cover and cook for 12-15 minutes. |
| 16 | Don"t lift the lid for the first 10 minutes. |
| 17 | Add 1 teaspoon pepper to broth -->might need to add additional stock during the cooking process. |
