Paula Dean's flour dumpling recipe provides the blueprint for creating a southern-style dumpling suitable for inclusion in classic chicken and dumpling recipes. Mix 2 cup all-purpose flour with 1 teaspoon of salt, create a mound in a mixing bowl, and slowly add ice water until you've created a firm dough.
After you've created a mound from flour and salt in a mixing bowl, slowly add the ice water and use your fingers to work it into the mixture. Move from the center to the sides of the bowl and knead the mixture into a ball. You will use approximately 3/4 cup of ice water.
Sprinkle a dusting of flour onto a clean, dry surface, and roll out the dough until it is 1/8 inch thick. Allow it to rest for several minutes before cutting it into 1-inch square pieces. Pull each piece in half as you drop it into the simmering mixture on the stove top. Don't stir the mixture after all of the dumplings have been added. Very gently roll the pot in a circular motion until all of the dumplings are submerged. Cook for three or four minutes or until the dumplings float on top and no longer have a doughy texture.
A more complex dumpling recipe from King Arthur Flour involves mixing 2 1/4 cups King Arthur unbleached flour with 1/4 cup butter, 3/4 cup buttermilk or 1/2 cup unflavored yogurt mixed with 1/2 cup milk and 1 large egg. Add two tablespoons of freshly chopped parsley or chives or 2 teaspoons herbes de Provence for extra flavor. Blend flour and butter until the mixture is coarse and crumbly, sprinkle in the herbs, and cover and place in the refrigerator while you prepare the chicken mixture.
Just prior to adding the dumplings to the simmering chicken mixture, whisk in the buttermilk or yogurt mixture along with the egg. Use a small scoop to add the dumplings to the simmering filling.