There are two kinds of dumplings, fluffy and slick (also called sliders). This recipe from my cousin Pat is the thin, slick type of dumpling.

Pat's Dumplings - from our family reunion in 1995

2 cups all-purpose flour
3 tablespoons shortening
1 teaspoon salt
1/4 cup water

1.Mix together flour and salt. Cut shortening into flour/salt mixture using a pastry blender, fork or two knives. Stir in water to form a soft dough.(Usually takes a little more water!)

2.On a floured surface, roll out dough very thin with a rolling pin. Cut into 1 inch wide strips (I use a pizza cutter, but a sharp knife works also). Tear 1 inch long pieces of dough from these strips and drop into simmering broth.

3.Cook 10 minutes with the pot lid off, then 10 minutes more with the lid on. Serve with the broth and chicken meat, if using.

Teresa

Here's one I just found at the KT

Posted by phyllis__mn (My Page) on Mon, Feb 7, 11 at 9:35

This is the recipe that I always use (it can be cut in half, too.)
Feather dumplings

2 cup flour
1 tsp. salt
4 tsp. BP
1/4 tsp. pepper
1 well-beaten egg,
2 TBSP. melted butter
2/3 cup milk

I mix the dry ingredients in a bowl, mix egg, butter and milk in a measuring cup and add to dry stuff.

Drop by spoonsful into hot broth,cover and cook for 12 minutes and DO NOT OPEN.

These are just so darned good, and so simple to make