Mix the dumpling ingredients, blend them well and turn out on to a floured surface. Knead 4 or five times and divide dough into two parts. Roll out one piece of dough to 1/8-inch thick and cut into 1- by 1 1/2-inch strips. Place into a large saucepan that you have place the 8 cups of water and 3 chicken bouillon cubes that has been brought to boil and the bouillon cubes have been disolved. Cook one-half of dumplings until just about done and strain and set aside. Next finish the other half of the dumplings in the same way. While cooking the dumplings you can prepare the sauce.

Dumpling Sauce: Place butter in medium sauce pan and melt, add salt and flour, stir until thick. Mix sugar with milk, and add to flour mixture a little at a time and stir constantly with a wisk until thick and smooth. Remove from heat.

Place cooked dumplings in dumpling sauce and add 1/2 cups of cooking liquid in which the crumbled chicken bouillon cubes have been added and stir gently. Simmer dumplings until blended on low heat. More cooking liquid may be added if needed.

This recipe yields ?? servings.

Formatted for MC5 08-20-1999 by Joe Comiskey - joecomiskey~~at;netzero.net