|Flour||1 1⁄2 Cup (24 tbs)|
|Egg||1 , beaten|
|Chicken broth||1 Cup (16 tbs)|
|Hard-cooked eggs||1 , finely chopped|
Combine flour, egg, shortening, salt and 5 table- spoons water; mix well to form soft dough.
Divide into three parts.
Roll out paper thin; let dough dry for 20 minutes.
Cut in small strips; drop in boiling broth.
Cook dumplings for 10 to 15 minutes or until tender.
Add hard-cooked egg; stir lightly.