1 1/2 cups all-purpose flour, plus more for rolling
1 egg, beaten
3 tablespoons butter-flavored shortening
1/2 teaspoon salt
5 tablespoons water
Chicken broth
1 hard-boiled egg, finely chopped

Use a fork or spoon to combine flour, beaten egg, shortening, salt and water in a mixing bowl. Mix well to form a soft dough; divide into 3 parts. Roll out paper thin; let dough dry for 20 minutes. Bring chicken broth to a boil in a large stock pot. Cut dough into small strips and drop dumplings one at a time into boiling broth. Cook dumplings at a boil for 10 to 15 minutes or until tender. Add boiled egg; stir slightly.
Note: Sandy says cut, uncooked dumplings may be arranged in single layers between sheets of wax paper and frozen for several months.