Chuck, I grew up on chicken and dumplings that my grandmother made. This is my version of hers. CHICKEN AND DUMPLINGS

I like to cook my chicken or hen in a pressure cooker with an onion cut into fourths, about four of five stalks of celery broken in half, and some chicken soup base mix. You can also just boil this in a large pot until done. Remove the onion and celery. Debone the chicken and return to the pot.
Bring the broth to boiling and drop the dumplings in stirring very gently. When you have all the dumplings in, add milk or half and half to your liking. Let cook on low for a few minutes to cook the milk. Taste and adjust the seasonings, adding salt and pepper if needed. Enjoy!

Dumplings

3 cups flour
1 1/2 tsp. salt
5 tsp. baking powder
1/2 tsp. baking soda
1/2 cup shortening
1 1/2 cups buttermilk (aprox.)

Combine dry ingredients; cut in shortening till crumbly. Stir in buttermilk with a rubber spatula just till all is moistened and it is workable. Don't make the dough too wet to work with. Roll out in portions on a floured surface to about 1/4 inch thick, or however thick you would like. Cut into desired sized sections and leaving the flour on the dough drop them into the broth.
If you would rather use sweet milk instead of buttermilk just exchange them equally and leave out the baking soda.

M. Morton (Texas)