Grandma Hansen gave me this recipe. This is Nebraska farm fare at its best. To be accurate, it's more of a noodle than a dumpling.
1 3 to 4 lb. chicken, disjointed. Cut the breast into quarters.
2½ tsp salt
2 cups sifted flour
2 tsp baking powder
1/3 cup shortening
½ cup milk
Place chicken in a large saucepan. Barely cover with water, add 1½ tsp salt; simmer until meat is tender (1 to 2 hours). Sift together flour, baking powder, and rest of salt; cut in shortening. Add milk to make a stiff dough. Roll out thin and cut into squares, strips, or diamonds. Sprinkle lightly with flour and drop a few at a time into boiling liquid over chicken. Close tightly after each addition and continue adding (keeping water at full boil) until all dumplings are added. Cover tightly and continue cooking about 12 to 15 minutes. Serve at once. Serves 6.