The Cookbook

Dumplings

Boil a chicken until fully cooked. You can add veggies and seasonings to the water, but not too much, as you need to cook it down just a smidge.
Debone the chicken and return the bones and skin to the pot, and add just enough water to cover if needed.
Simmer for 1-2 hours to get all the good stuff out of them.
Drain bones and skin and veggies (if added), reserving the broth only. Keep at a simmer and add the chicken back into the pot.

Dumplings: 1 1/4 C flour
1 1/2 t baking powder
1/2 t salt
2 T butter (chilled and cut small)
1/2 C milk

Stir dry ingredients together, then cut butter into the flour mixture until it looks like coarse corn meal.
Stir in milk. Drop by spoonfuls into pot. Cook for 8 minutes.
I choose to have a floured counter and roll out the dumplings. I find that my family likes it better that way. Just use a pizza cutter to make small squares. I wouldn't roll out more than 1/4" thin. Same cook time.

Ninja Kat