"Old fashioned rolled dumplings good with chicken or stews. My grandma always made them with fruit compote or tomatoes." Combine flour, baking powder and salt. Cut in shortening and add milk to make a stiff dough. Roll out to about 1/8 inch thickness and cut into 1 inch squares, 1 to 1 1/2 inch strips or diamonds.
On a WELL floured surface turn your dough out and roll it out to about 1/4" thickness and then using a knife or a pizza cutter cut into 1 1/2"-2" squares. Once chicken is cooked remove from broth and shred and set aside. Add your dumplings to the broth and simmer for about 15-20 minutes until they are "cooked" and they don't have a doughy flavor.
Use a sharp knife or pizza cutter to cut the dough into 'dumplings' - mine were about 2" long and 1" wide. Set aside. After 35 minutes, remove chicken with a slotted spoon and set aside to cool slightly.
Carefully stir in the dumplings, cover and simmer on low for 30 to 40 minutes or until tender. When the chicken has cooled, shred or cube. Add the chicken tenders back to the pot with the dumplings and let simmer for 15 more minutes.