Stew chicken in pot with water just covering.

Mix together flour, crisco, salt, and pepper until it looks like cornmeal. Add ice water slowly until it is thick dough.

Put dough in fridge for 10 minutes.

Take chicken out of pot and let cool until able to touch it.

Strain the broth into another pot.

Add more water and a chicken bouillon.

Bring to rumbling boil.

Pick apart chicken and set aside.

Roll out the dough and slice into long rectangles.

Drop dough into pot.

Add the chicken after all of the dumplings are in and have cooked for 20 minutes.