Country Dumplins

Add flour into a large bowl. Using fingers, mix Crisco into the flour. Add milk, a spoonful at a time, until mixture forms a soft dough.

Divide dough in half. On a floured surface, put half the dough and sprinkle with flour. Using a rolling pin, roll the dough thinly. Using a sharp knife, cut the dough into inch wide strips. Then cutting in the opposite direction, cut the strips into inch long pieces. To make quick work of this, I use a pizza cutter. Gently pick up dumplins and put them on a plate. Repeat with remaining dough.

In a large pot, add broth, soup, and butter. Just as it begins to boil, carefully drop dumplins into boiling liquid. Reduce to a simmer. Dumplins will begin to thicken. Do NOT stir. Using a wooden spoon, carefully separate the dumplins in several different areas by simply mashing the spoon through to avoid clumping and sticking.

Cook approximately 7 minutes, then put the lid on the pot, loosely for an additional 5 minutes. Remove lid and test a dumplin. If it's still powdery on the inside, allow to cook for 1-2 more minutes.