2 c. flour
1/2 tsp. salt
1 egg, beaten
8-10 tablespoons chicken broth
In a medium bowl, sift together the flour and salt.
Add the egg and broth from the cooking chicken. Use a fork, stirring
lightly, only until batter is combined. Form dough into a smooth
ball, adding a little more flour if it is still sticky.
Divide the dough into 3 portions. Lightly flour a pastry board or
cloth. Roll out each portion of dough into a thin sheet. Let the
sheets of dough sit for 20 mins. to dry, and then cut into 1x3"
strips. You'll have about 3-4 doz. dumplings.
When chicken is tender, drop the dumplings into the pot with the
chicken and cook over low heat for 20 mins., or until the dumplings
are puffed and firm, and the chicken is fork-tender.