4 to 5 c. plain flour
1 tsp. salt
1 tsp. baking powder
1 egg
1 c. hot chicken broth

Sift flour in large bowl with baking powder and salt. Make well in flour to add egg and 1 cup of chicken broth. Roll out thin and cut into squares or diamonds. You can leave dough rolled out and cut as long as you like before you cook in remaining chicken broth. This gives the dough enough time to get firm so when its put in the boiling broth it will stay together and not fall apart so easily. Cover and cook in the broth for a few minutes. Thicken if necessary with extra flour. Serve with boiled chicken on the side or mixed in the dumpling dish.