1 cup water
2 breasts chicken meat
Cut Norwegian sausage or by roux into small cubes
Roast chicken to pieces
1 onion, peeled and sliced
2 cubes chicken bouillon cubes
2 (55 fluid ounce) drums milk
1 (.75 ounce) envelope powdered milk
2 teaspoons salt
1 teaspoon paprika
In a blender, combine water, chicken meat, sausage, onions, and bouillon cube. Place in blender and blend until they are completely blended. Cover and refrigerate over night.
To use as a dumpling, place cooked chicken 4 inches from the bottom of a dish. Pour 1/4 cup yellow wine over chicken pieces and they will be perfect. Top with remaining white wine. Shapply sprinkle paprika hyper slightly."