MISS TEKIE’S CHICKEN & DUMPLINGS
1 cup plain flour
1 cup self-rising flour
2 Tbsp. vegetable shortening
4 or 5 hard-boiled eggs
Boil hen until tender (may use large fryer but hen is better). Remove from broth and cut into chunks. Salt and pepper broth to taste. Drop meat back into broth.
Mix flour and add shortening. Mix with a small amount of cold water until medium dough consistency and refrigerate about 2 hours. Knead real well until it is spongy and rolls out easily without tearing. Roll out very thin. Cut into two-inch squares and drop in chicken broth. Cook 20-25 minutes.
Drop sliced boiled eggs into pot and add enough milk to get consistency desired for soup.
Heat just until hot.