Sussex Dumpling:

2 Cups All purpose flour

3/4 tsp salt

4 Tbsp shortening

7/8 cup very warm water

1. In a large bowl mix flour, salt and shortening with fingertips until all the lumps disappear. Mixture should look like very fine cornmeal.

2. Make a well in the center and add warm water gradually while stirring to make a soft dough ball.

3. Flour a clean surface and divide the dough into 3 portions. Take a portion and knead on floured surface for about 20 times.

4. Roll into a very then rectangle. Cut into 3 inch squares and drop one by one into your boiling broth. Cook uncovered about 15 minutes. Be sure to stir occasionally so dumplings do not stick together.

5. Remove with a big slotted spoon to a deep serving bowl. I also add about 3/4 cup of broth to the dish as it keeps them hot. Use a smaller slotted spoon to serve them.

(I have also rolled them out and dried them for a few days to make a dry dumpling to have on hand. I simply placed them on wax paper and when they were thoroughly dried, I placed them in bags and put them in the freezer.