Does anyone have a good recipe for a chicken dumpling?

i just need the part about the dumpling pleaseDoes anyone have a good recipe for a chicken dumpling?
Chicken:


1 (2 1/2-pound) chicken, cut into 8 pieces


3 ribs celery, chopped


1 large onion, chopped


2 bay leaves


2 chicken bouillon cubes


1 teaspoon House Seasoning, recipe follows


1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup


Dumplings:


2 cups all-purpose flour


1 teaspoon salt


Ice water








To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.


To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.





Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.





Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.





Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.





To serve, ladle chicken, gravy, and dumplings into warm bowls.





Cook's Note: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.








House Seasoning:


1 cup salt


1/4 cup black pepper


1/4 cup garlic powder


Mix ingredients together and store in an airtight container for up to 6 months.





Yield: 1 1/2 cupsDoes anyone have a good recipe for a chicken dumpling?
2 cups all purpose flour, add 1/2 teaspoon salt, cut in 3/4 cup shortening ';use a hand mixer to blend ingredients thoroughly';, add egg to 1 cup of milk and mix with dry ingredients, add additional milk if needed to dough, roll out on floured surface, cut into strips with pizza cutter, add to simmering broth, cook until done... I don't know how to write a recipe but that's how I do it and they are good...
put some philsbury biscuts in the HOT soup and they will puff up into dumplings. I usually cut them in 4s.
I know many people who just use canned biscuits for the dumplings . Cut each biscuist into 4s and drop into the chicken mixture.

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