Dumplings (For Chicken)

1. 1

   Mix dry ingredients.

2. 2

   Cut in Crisco.

3. 3

   Add cold water, enough to hold together, a little at a time.

4. 4

   Roll dough on a board to about 1/4-inch thickness.

5. 5

   Cut in 1-inch strips, then in 2-inch pieces.

6. 6

   Put on cookie sheet in refrigerator for 30 minutes or 2 to 3 hours, so it will dry out.

7. 7

   Bring broth to a boil, drop in dumplings and bring to a boil again; reduce to a simmer.

8. 8

   Cook, uncovered, 12 to 15 minutes.

9. 9

   Add deboned chicken.

* Per serving · 4 servings · Values may vary.

No additional tips available.