Tammi Pot Pie




  1. Add broth (greasiest part) until dough forms into ball.  You want it sticky.
  2. Kneed dough in flour…the more you kneed the better the dumplings.  Not like bread.
  3. Roll paper thin and cut into 2 x 2 inch squares.
  4. Drop into boiling broth one at a time.
  5. Add bullion cubes for flavor.
  6. Cook until dumplings are slick.
  7. For slicker dumplings…do not add egg and use roasted chicken broth.