BEST CHICKEN N' DUMPLINGS

1 fryer, cut into pieces, put in a pot and cover  2" above fryer with water,  boil until done. take fryer out to cool, save broth from fryer to boil dumplings in. When fryer is cool, take meat off bones.

3 c all-purpose flour

1/4 tsp baking soda

1/4 tsp salt

 

1 tsp black pepper

2 tbsp shortening

1 c ice water



In a lg bowl, sift flour, baking soda and salt.

Cut in shortening until mixture resembles coarse

 

crumbs.

Stir in water until mixture forms a ball.

Divide dough in half and shape into balls,wrap in

 

plastic

and refrigerate for 2 hrs or overnight.

On a lightly floured surface, roll one ball of dough to

about 1/8'' thick,cut into 2'' squares.

Drop into simmering broth, and let cook for about 2

 

min.

Stir gently to prevent sticking; add more water if

 

needed.

Simmer for about 15 min,or until dumplings are cooked

 

 through.

 

Just before dumplings are done, add the meat in.

 

I loke a lot of black pepper in my CHICKEN N' DUMPLINGS  !

 

It is even better the next day :)