Dumplings

2 cups flour
1 tsp shortening
1 egg
pinch of salt
3/4 c (+/-) water
2 qt of chicken broth (8cups)


Mix all ingredients well.  Dough should stay together well, and not be too dry nor too sticky. Roll out on floured surface (I like to use parchment paper because I can lift it up and take it to the pot). Slice into about 1.5 inch squares using a pizza cutter (or knife--whatever you have), it need not be perfect

Bring broth to a boil, drop dumplings into boiling broth. Return to a gentle boil and cook til done (Maybe 15 minutes--I honestly taste them to check doneness), add cooked chicken to heat thru and enjoy.

Or you can bring the broth to a boil, drop dumpling in, return to a boil, then turn off the burner, cover and let them sit til done (this is what my mom always does--I don't know how long it takes)

These also freeze well by rolling them out onto parchment paper, slicing, then flash freezing. Bag them up once frozen, then you have them for a quick dinner.  Cook as above.


Further variations: cut into thin strips for noodles, cook up the same way. (faster than a regular egg noodle recipe and doesn't take as many eggs, but is still delicious.)

Use beef broth and beef for beef and noodles, veggie broth for a vegetarian option. and you can make your dumplings as big or small as you like, I try for uniform, but well that doesn't always happen.