Chicken and Dumplings

By Orion

Ingredients

• 4 c self rising flour
• Shortening (about the size of a small egg)
• 1 1/4 cup hot sink water
• Cooked chicken (save the broth)
• Butter for seasoning (if needed)
• salt and pepper (to taste)

Preparation

Step 1

Bring at least 6 cups water to a boil; add chicken, reduce to simmer until chicken is done.
Remove chicken but leave broth.
Put flour in a large bowl and make a hole in the center with your fist.
Put shortening in the hole and pour hot water into the hole.
(Do not get all of the flour wet, just pour into the hole.)
Mash or work flour with shortening and water until it forms a stiff (not sticky) dough that can be rolled out.
Sprinkle flour onto work surface.
Roll dough out thin with rolling pin, then cut into squares.
Put dough squares into simmering broth, piece by piece.
If broth gets dry, add more water, don't want broth to be too dry or too soupy.
Add chicken back.
The last dumpling will finish cooking in about 15 minutes or less.
Add butter for seasoning if needed and salt and pepper to taste.