Loretta Lynn’s Dumplings
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons chicken bouillon (optional)
1 chicken, cooked, off the bone with 2 cups broth
Add enough milk to the flour, eggs, baking powder and salt to make a stiff dough. Roll out a little thicker than a pie crust. Cut into squares and drop in boiling broth. Cook 10 minutes with lid on.