Dumplings for Soup

I like these dumplings for chicken soup better than a big biscuit-ey dumpling. I think they are more soup friendly.

• Ready In: 15 mins
• Serves: 6-8

Ingredients

• 1⁄2 cup milk
• 1  egg
• 1  teaspoon salt
• 1  tablespoon  melted butter or 1  tablespoon shortening
•  flour
•  pepper

Directions

1. mix milk, egg, salt, pepper and butter together.
2. add enough flour to make a stiff dough. But not too stiff to where it is dry, just a nice balance of tender yet stiff. Do not over mix.
3. roll out flat on floured surface and slice into square-ish pieces. (i use a pizza cutter).
4. drop into soup and cook for 10 minute.