Cut shortening into flour, mixed with salt and baking powder. Add milk and warm water. Combine well and roll out thin (about one quarter inch thick) onto floured surface. Not TOO thin; you don't want them to "boil away." You will know better the second time you make them.) Cut into small strips about an inch wide or to your liking. Let them rest for about 30 to 40 minutes before cooking.
Drop into simmering chicken broth.Simmer fifteen minutes covered without opening lid. (Leave top slightly ajar to keep from boiling over.)

When dumplings are done, add cooked boned chicken cut into bite-sized pieces and heat through. Add Pet milk, butter, and seasonings to taste. A few drops of yellow food coloring will give a rich, buttery look. You may also want to slowly add 1/4 cup of flour dissolved in 1 cup of cold water to thicken if not the consistency to suit your taste. Cook until thick and bubbly and then a couple of minutes more.

TIP: To save time for future cooking, double the dumpling recipe and freeze the inch-wide strips in a Ziploc bag. As soon as the dumplings defrost, they can be added to chicken broth and cooked even without adding chicken. Quick freeze the dumplings on a cookie sheet; then simply lift or slide them into a Ziploc bag for continued freezing.

YIELD: Enough dumplings for 2 cut up chicken breast halves.
2 servings