were made from a very basic mixture of flour, butter and water, and rolled out into six-inch circles. (use your own favorite recipe.) placing a tablespoon of filling in the center of each dumpling circle, the edges were brought up and pinched closed.
in a medium-sized skillet, a quart of chicken stock was brought to a boil, the dumplings were arranged in a single layer, and the stock brought to a full simmer. after ten minutes, the dumplings had risen to the top and were turned over to finish cooking.
while the dumplings were cooking, another quart of chicken stock was brought to a full simmer in a 4-quart saucepan over medium 