Wonderful Chicken and Potato Dumplings

Peel and dice the potatoes into ½-inch cubes, then boil in salted water for 8-10 minutes until just tender but still firm. Drain well and let cool slightly.

In a large bowl, combine the cooled potatoes, chopped chicken, breadcrumbs, milk, egg, flour, and salt. Mix gently with a fork until the mixture just holds together, being careful not to overmix.

Flour a clean work surface and lightly dust your hands. Scoop portions of the mixture (about 3 tablespoons each) and gently shape into oval dumplings approximately 2 inches long.

Bring a large pot of salted water to a gentle boil. Working in batches, carefully drop the dumplings into the boiling water and stir gently to prevent sticking.

Cook the dumplings for 5-7 minutes until they rise to the surface and remain floating for 1-2 minutes, indicating they are cooked through.

Using a slotted spoon, transfer the cooked dumplings to a warm serving dish. Gently heat the chicken gravy in a saucepan over medium heat.

Pour the warm chicken gravy over the dumplings and serve immediately while hot, dividing evenly among four plates.