Chicken And Dumplings

• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• Pinch of sugar
• 1/4 cup shortening
• 1/2 cup buttermilk
• 1 egg, beaten
• 2 (3- to 4-pound) broiler-fryers, cut up
• 3 cups chicken broth
• 3 cups water
• 3/4 teaspoon pepper
• 1 cup milk

1. Combine flour, salt, soda, and sugar; stir well. Cut in shortening with a pastry blender until mixture resembles coarse meal. Stir in buttermilk and egg. Shape mixture into a ball; cover and place in freezer for 30 to 40 minutes.
2. Combine chicken, broth, water, and pepper in a large stock pot. Bring to a boil. Reduce heat; cover and simmer 35 minutes or until chicken is tender. Remove chicken from broth; cool. Bone and skin chicken; cut meat into bite-size pieces, and set aside. Strain broth, and return to stock pot.
3. Turn dumpling dough out onto a heavily floured surface. Roll dough to 1/8-inch thickness; cut into 1-inch squares. Bring chicken broth to a boil. Drop dumpling squares into broth. Add chicken pieces. Reduce heat; cover and simmer 20 minutes. (Do not remove lid or dumplings will be tough.) Stir in milk. Serve immediately.

flour, salt, baking soda, sugar, shortening, buttermilk, egg, fryers, chicken broth, water, pepper, milk

Taken from www.myrecipes.com/recipe/chicken-dumplings-5 (may not work)