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1
Brown chicken in preheated shortening in bottom of pressure cooker until it can be bumped loose (both sides).
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2
Remove chicken and pour a little water into cooker and loosen any of the pieces of skin stuck to the bottom.
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3
Replace chicken and cover with water up to about an inch or so from the rim of the pot and add salt & pepper and bouillon cubes.
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4
Put lid & seal on pressure cooker and follow cooker's instructions.
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5
Cook chicken 20-30 minutes (the chicken should be falling off the bone).
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6
Prepare dumplings-mix flour, powder, salt, egg, and bacon grease-dough will need milk-add milk a tablespoon (or less) at a time until soft dough ball forms.
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7
Splitting the dough in half makes it easier to manage.
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8
Roll dough onto smooth flour covered surface (I use my kitchen table) as thin as you can before it starts splitting.
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9
Cut the dough into whatever size you like-they will grown some (I make them about 1 x 2 inches & cut long rows first).
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10
Place them on a plate to wait to be added to chicken stock.
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11
Remove chicken and any skin or bones that might have fallen off from the stock.
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12
Let chicken cool in a bowl until you can handle it safely and remove all the meat from the bones and tear it into small enough pieces to serve.
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13
Bring chicken stock to a low steady boil.
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14
Separate as you add dumplins in a few at a time to prevent from sticking together.
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15
Stir dumplings a few times in between adding to prevent them from sticking.
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16
Cook dumplings at least 10 minutes to your texture taste.
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17
I usually cook them longer so as not to have doughy dumplings.
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18
Add chicken pieces and bring back to a boil, then remove from heat and serve.
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19
There is no need to add flour to the stock, the flour from the dough thickens it perfectly.
