Here's a recipe for making them from "scratch" like Grandma used to make.
Ingredients:
Big fat hen
2 eggs
1 cup of flour
1 tsp salt
1/2 tsp black pepper
Touch of parsley
NOTE: we double the ingredients (flour, eggs, salt, pepper) to get enough for leftovers. You can triple or quadruple too depending on how much you want, but you will probably need a bigger pot.
1. Get a big hen and boil in salted/peppered/parsleyed water until cooked. Set aside to cool. When cool, bone the chicken and set the meat aside.
2. In a big bowl, beat the eggs, then add the flour, salt, and pepper and mix thoroughly.
3. Put the pot the chicken was cooked in on the stove to heat up while preparing the dumplings. Add chicken broth as needed to insure you have plenty of liquid to cook the dumplings. Bring to a slow boil. DO NOT skim the fat off the liquid!!! It is flavor!!!!
4. Roll the ball of dough out on a floured surface until about 1/8 to 1/4" thick.
5. Cut the dough into strips (I use a pizza cutter) about 1/2" to 3/4" wide and 4" long.
6. As you cut the strips, drop them into the boiling pot. When all the dumplings are in the pot, reduce heat to a simmer and cook until done. I don't know how long--but until the dumplings are firm.
7. Add the chicken to the dumplings, stir, and re-season to your taste. If the dumplings are a bit underdone, just cook a bit longer.
As with most "one-pot" meals, they are usually better the second day.
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