Grandma Gross' Chicken and Dumplings

This recipe comes from the kitchen of Dorothy Gross, my sister Amy's mother-in-law. I made a gravy to put over the dumplings in the above picture with shredded chicken left over from a stock that I'd made. But the dumpling recipe is below.

Take your drippings from your cooked chicken and put in bowl. I had roasted a chicken the previous day and then slowed cooked it overnight to make stock. I took about 3 ladlefuls of the stock to use as my drippings. Then whisk into your drippings/stock 1/8 of a teaspoon of baking powder. Add flour until you get a dough that resembles a roll out biscuit dough. Roll the dough out to about 1/4 inch thickness and cut into dumpling sized strips, about 1" by 4".

Drop one at a time into about 3-4 quarts of boiling chicken stock. Allow to return to boil and then cook for 10-15 minutes.

I removed the dumplings to my serving bowl and then added enough flour to the cooking liquid to make a gravy, added shredded chicken and then added that to the dumplings.