2 c. self rising flour
2 eggs
1/2 c. milk, canned milk is best

Beat eggs and milk until well blended. Add flour to make very stiff dough. May have to add a bit more flour or milk to get the dough just right.

I put chicken broth in a 2 x 12 inch Teflon skillet (about 1/2 full of liquid even if you have to add water) bring to boil and add 1 heaping teaspoon of dough into boiling broth side by side until all dough is used. Cover pan, simmer on medium heat for about 10 minutes. Remove lid and turn each doughnut with a fork. Cover and let stand for a few minutes. This can be prepared and when I have scrapy chicken I spread it over the dumplings and they are ready to serve.