4 heaping cups all-purpose flour
1 stick of butter, cut into small cubes
1 teaspoon salt
1 & 1/2 cups cold water, more or less
Your choice of boneless or bone-in chicken. I save backbones in a freezer bag until I have enough to make dumplings, usually 4-5. Or use leftover chicken, a rotisserie chicken, or even canned chicken if that’s what you have on hand.
salt and pepper, to taste
Boil chicken in a large saucepan or dutch oven, in at least 2 quarts of water, until done. If using bone-in chicken, take it out and place it in a bowl of ice water to cool. Take the meat off the bones, and return meat to pot. Otherwise cool chicken and cut it up in cubes, or shred it, however you like it.
FOR THE DUMPLINGS:
Rub the flour, salt and butter together with your fingers until all of the butter is mashed up. Pour in cold water and stir until a dough is formed. Sprinkle extra flour onto a cutting mat or brown paper bag. Knead dough a few times, roll out with floured rolling pin or glass. Roll out thin, about an 1/8 of an inch. Cut in 1-2 inch squares with back of butter knife. Drop the dumplings into the boiling broth. Turn down to low and cover for about 10 minutes, taste and add desired seasonings, stir and turn it off. Let cool slightly, then serve.