2 c. flour
3/4 tsp. salt
1 egg
3 tsp. baking powder
1/4 c. (4 tbsp.) shortening
3/4 c. milk

Mix all these ingredients together like making biscuits.

STOCK:

3 c. chicken stock/broth, strained
1 c. milk
Dash of pepper
1 tbsp. flour
1/4 tsp. salt

First cream the broth slightly by making a thin sauce using the flour, milk, salt and pepper listed in the stock ingredients. Add to the boiling stock/broth just enough to make it creamy. (It will still be thin.) Roll out the dumpling dough to desired thickness. Cut in squares (2x2-inches) and drop in the boiling broth. Cook slowly until done.

NOTE: Chicken may be added to enrich flavor; however, it is not necessary.