A hen or 5-6 pounds of chicken
1 quart of water
1 cup of milk
1 teaspoon of salt
1 egg yolk
1 tablespoon of shortening
3 cups of flour
Season salt (season to suit taste)
Put water into a large pot and bring to a boil.
Cut the hen/chicken into pieces.
Place the pieces into the pot of boiling water.
Reduce heat and simmer for about 2 ½ hours or until tender.
While the hen/chicken is cooking, make the dumplings:
- Combine the milk, salt, eggs, shortening, and flour in a bowl.
- Stir ingredients until a ball forms (add more flour if needed)
- Use a rolling pin and roll out the dough into a very thin sheet.
- Cut the dough into 1- inch strips.
- Then cut the dough into ½ inch squares.
Once the meat has completely cooked, separate the meat from the bone.
Drop the bones back into the pot and lay the meat aside.
Then add the dumpling squares into the pot a few squares at a time until all the dumpling squares have been added.
Cook the dumplings until they are completely done. (They should float when they are completely cooked.)
Then add the meat back into the pot with the dumplings.
Add season salt.
Serve and enjoy.
NOTE: Leaving the bones in the pot keeps the dumplings from sticking to the bottom and burning.