How to make Chicken and Homemade dumplins

This may not be how they made it in the 50's but this is as close as I can get. 

I boil the chicken breast that I have cut into strips for 20 minutes in water. While the chicken is boiling at make my dumplins like this:

2 cups all-purpose flour

1 tablespoon baking powder (3 teaspoons)

1 teaspoon salt

1/4 to 1/3 cup shortening

2/3 cup milk or buttermilk or yogurt

First get out your big bowl. Put the flour, baking powder and salt into the bowl. Drop in the shortening and use your fingers to casually mix it in with the dry ingredients. Don’t get too serious about it because it is better to under mix at this point than over mix. There should still be a few lumps of shortening, the size of peas, or even a little bigger. Two minutes or less of mixing should do it. Next add the milk. Stir it up into a soft dough. On dry days you may need another spoonful or two of milk. Form the dough into a soft ball. Get a piece of waxed paper and lay it on your counter. Sprinkle the waxed paper with a little bit of flour. Place the dough ball on the flour and knead it exactly 10 times. No more, no less. This activates the gluten in the flour just enough, but not too much. Next flatten out the dough with a rolling pin or your hands so it is about 3/4″ thick. I use a pizza cuter to cut into squares.

Next I dump the water off and add a can of chicken broth and one can of cream of chicken soup. Add the dumplins and cook until the dumplins are nice and fluffy I like to taste test on of the dumplins to make sure they are done.  Below I will show a few pictures of my chicken boiling and my cut dumplins ready to go in.