1 chicken, boiled down and deboned
1 c. flour
1 c. milk
Some black pepper
2 tbsp. oil
Salt and white pepper

Do chicken a day ahead and put in refrigerator. Take out of refrigerator and remove as much fat as possible. Place in pot and bring to boil. Mix oil, flour and 1/8 to 1/4 cup milk to make loose dough. Use lots of flour on surface to make sure it won't stick.

Use rolling pin to make dumplings very thin. Bake to the pot, add remaining milk to chicken broth. Salt and pepper to taste. Bring to slow boil. Cut dumplings in small squares and one at a time place in broth. Make sure not to add them too fast or else they stick. Cook on low heat for 15-20 minutes. Don't stir a lot else they break up.