Grandma's Dumplings (Egg Dumplings)

1/2 cup shortening
1/2 cup boiling water
1/2 teaspoon salt
2 cups flour, additional flour needed
1 egg
1 chicken,  boiled and deboned (save broth)

Pour boiling water over shortening, add salt.  Whip until creamy.  Add egg and beat well.  Add flour.  Feel dough to make sure it is not too sticky.  When you pinch the dough, it should not stick to your fingers.

Roll out about 1/8 inch thick, give a very light dusting of flour on top and let set for 15 minutes.  **After rolling out the dough, let it sit until it starts drying out.  Will be longer than 15 minutes.

When ready to cut, sprinkle flour on the surface so it won't stick together in the pan.  Cut to size and place in a bowl that has been dusted with flour in the bottom.  When ready to cook, put in fast boiling chicken broth, reduce heat and cook for 8 to 10 minutes.