1 bag wingette chicken
2 c. flour
1/2 c. water
Salt (season to taste)
Pepper (season to taste)
Onions, minced (season to taste)

Boil chicken in 2 quarts (8 cups) of water. Season to taste. After 40 minutes has passed, add dumplings and continue boiling for 20 minutes.

DUMPLINGS:

Mix flour and water (1/2 cup) until dough is smooth and evenly moistened. Sprinkle dough with flour then sprinkle counter top and rolling pin to prevent dough from sticking to surface. Roll out dough as flat as possible and sprinkle with more flour when dough starts to stick to pin or counter top. When dough is flattened, cut in squares or circles or triangles or rectangles or all four.