Slick dumpling are easy. learned from my sister. growing up in Georgetown. no Sunday went by that slick dumplings [were not] offered at relatives. rb marvel receipe 1: 2 cups flour about cup warm water (more or less) teaspoon (not heaping) baking powder pinch salt ( I do not add salt because the broth usually gives it enough salt. salt to taste when eating is easier I mix with a spoon until I get a moist ball. might be a bit sticky at first but just add a little flour until the ball of dough can be handled without sticking to your fingers. keep working the dough to the stickiness is gone. take a piece of dough about the size of golf ball and roll out. sprinkle a little flour on counter to keep the dough from sticking. push down on the ball as you put it on the counter to flatten it out a bit. roll it some. flip roll some more. adding pinch flour to counter as needed. eventually the dough will get thinner and thinner. cut into small squares (2x3) and place on cookie sheet on wax paper. add layers to cookie sheet with wax paper. chill in frig while chicken is cooking dough doesnt have to roll out square. cutting it in various shapes works well too. cook a roasting chicken or turkey. save the broth . need about cup or two. more the better. add water to juice and Swanson chicken broth. should look a liitle greasy on the top. a good broth makes the dumplins slick. bring broth to boil, drop in the squares and cook for about 10-12 minutes. pick up with a fork. if it appears transparent their done. ----------- Nina Lou Description: A "slippery "dumpling is dough rolled out until you can almost read a newspaper thru it--then cut into about 3"by 4" rectangles-and drop into a boiling pot of chicken stock to cook. They are so slippery that you have to hold them firmly with your teeth to keep them from "slipping" down your throat !haha Nina Lou Oh,okay--good--someone posted a recipe. We didn't use the b.p.in our family---- they are easier to roll out if you use hot broth from the pot.You can also do ahead and freeze on the cookie sheet OR you can just buy the frozen ANNE'S at the grocery store. They are a bit thicker and need longer to cook--up to a 1/2 hour--I cook for 15 min. and put the lid on the pot and let them "sit" for 15 min. Nina Lou