Chicken and Dumplings

Ingredients

• 1 teaspoon double-acting baking powder 
• 0.5  celery stalk diced
• 1.5 pounds meat from a rotisserie chicken skinless cut into 8 pieces,
• 1 cup flour all-purpose
• 0.3 cup onion chopped
• 0.8 teaspoon salt 
• 1 teaspoon salt 
• 0.5 cup skim milk 
• 1 tablespoon vegetable shortening 
• 1.5 cups water 

Equipment

• bowl
• sauce pan
• ladle
• pot

Directions

1. Place chicken in a stockpot or large saucepan.
2. Add water, salt, celery, and onion and simmer over low heat until chicken is fully cooked through. Increase heat to bring chicken and stock to a boil.
3. Add dumplings, cover, and boil gently 8 to 10 minutes or until dumplings and chicken are tender. Ladle into serving bowls.
4. Combine flour, baking powder, and salt in a bowl.
5. Cut in the shortening.
6. Add milk to make a stiff dough and knead until incorporated.
7. Roll dough out to about 1/8-inch thickness and cut into 1-inch strips, squares, or diamonds.
8. Add to chicken and stock as directed above.