Chicken Dumpling Soup - Rolled Dumplings for Chicken Soup

• 3 cups (700 ml) flour
• 1 stick butter or margarine
• 2 tsp (10 ml) salt
• 1 egg, beaten
• soup or broth

1. Combine all ingredients in a large bowl and blend with pastry blender until resembles corn meal.
2. On floured surface, knead until smooth.
3. Roll out a large fistful at a time as thick as pie crust and slice into strips.
4. On a large cookie sheet.
5. line strips, layoring between wax paper and sprinkled flour.
6. Set cookie sheet in freezer over night.
7. Remove; cut into pieces and package into freezer bags.
8. Drop desired amount into rapidly simmering broth or soup and cook covered for 25 minutes without peeking.

flour, butter, salt, egg, broth

Taken from online-cookbook.com/goto/cook/rpage/000E9F (may not work)