Homemade Dumplings by My Dad

Prepare one large, fat fryer for boiling, if possible, add 3-4 chicken backs for extra richness; add about 1 teaspoon salt to chicken while cooking; use enough water for proper cooking. When chicken is thoroughly done, skin and de-bone it, set it aside for now. Add enough water to broth mixture to make about 2 quarts total liquid. To this add salt to taste and about 1/4 teaspoon black pepper or to taste. Then prepare dumpling dough:

2 cups flour in a mixing bowl with 1 tablespoon salt, 1/4 teaspoon black pepper; to this add 1/3 cup cooking oil which has been blended with 3/4 cup milk; you may add more milk, if necessary, to form stiff dough. (Dough should be thick like pie crust dough.) Then roll dough out in thin slab and cut in strips about 1/2 by 3 inch; drop in boiling broth mixture; keep broth boiling while adding dumplings; after about 10 minutes cooking add the chicken meat. If not ready to serve immediately place in warm oven (use large roasting pan 6 quart size or larger) and heat to 300 degrees about, before serving.