This recipe came from my grandfather, Nolen G. Bragg.
The following recipe is copied verbatim from my personal cookbook and his handwritten entry. These are what folks refer to as sliders.
1 – 3.5-4 lb Chicken
-For the Dumplings-
1 cup flour
1 Tbsp Shortening
1 tsp baking powder
1/4 tsp salt
1 chicken bullion cube
Milk to make a stiff dough
Boil chicken until tender in plenty of water. A 10 qt pot is good. Add bullion at start.
When the chicken is done cool it and de-bone it.
Keep all your broth in the pot and keep warm, bring back to a rolling boil before adding dumplings
While chicken is cooling make dumplings (the dumpling measurements above is for one batch, I usually make 4-5 batches per pot)
Mix ingredients for dumplings.
Add milk as you work.
Knead the dough until it is tough.
Break off small pieces and roll thin with a rolling pin.
Cut into strips then cut strips again into squared (about 2×2 squares).
Drop dumplings one at a time into broth.
Cook for about 20 minutes then add de-boned chicken.
Add salt and pepper to taste
Cook 10 more minutes then turn off the stove and put a lid on the pot and let sit and steam for 10-15 more minutes.
(I had to find an image on google that looked like his dumplings since I still have not had to heart to cook them myself)