Well, these dumplings were different for us (we usually use rolled dumplings.) I used my usual recipe for the chicken.........I cooked the chicken (4 thighs) in 6 cups of water till done, removed chicken from broth, strained the broth and put them in the fridge overnight. Next day, I deboned the chicken and skimmed the fat off the broth, heated up broth, added 1 cup milk and 2 Tbsp. butter, brought it to a boil and dropped the dumplings in. They really soaked up the broth more than I'm used to. A few of the dumplings were a little underdone after 10 minutes, I would recommend 15 or 20 minutes cooking time. After the 10 minutes were up I added the chopped chicken and heated them through a few minutes. I would also recommend dropping them by 1/2 teaspoonful into the broth. Made for Spring PAC 2013.