Boil chicken in Dutch oven, add onion and garlic. Or use rotisserie chicken that's already cooked, just add the broth to large pot, then chicken, onions and garlic bring to a boil. Then add your dumplings.

Roll the dough out thin with a heavily floured rolling pin. Dip your cutter in flour and cut the dumplings in squares about 2″x2″. It’s okay for them not to be exact. Just eye ball it. Some will be bigger, some smaller, some shaped funny.

Use a floured spatula to put them on a heavily floured plate. Just keep flouring between the layers of dumplings. If they will be cooked soon, this method works well. If I’m going to cook them later in the day I layer them on a cookie sheet with parchment paper between and lots of flour.

To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 45 minutes or until they're not doughy tasting. Add the cooked chicken to the pot and you’re done!