Since I'm cooking this right now I'll share the recipe.
A pressure cooker is needed, might be possible to just use a regular pot but I'm not sure.

1 whole chicken with some celery cooked at 10 pounds pressure for 20 minutes.
While that's cooking make the dumplin dough.
3C flour
1 1/2 tsp salt
1/2 tsp baking powder
1/2C shortening
1C milk
Mix dough and roll very thin. Cut into strips and simmer in the chicken broth (after removing the chicken) for 20 minutes

alternatives
2C plain flour and 1 C of self rising can be used instead of the 3C and salt and baking powder
1/2C canola oil and 2/3C milk can be used instead of shortening and a full C of milk

Look for the dumpling recipe on the side of a box of Bisquick.

dem so good eats.

That's pretty much how my Grandmother makes them, except without the pressure cooker.  That is my favorite food in the world.

recipe looks good.  Make sure the water is only simmering.  Most people throw their dumplings into boiling water...dumplngs won't last long in boiling water...and usually disappear before they are fully cooked.

Biscuit dough works well in a pinch.

you don't need a pressure cooker, never used one and you forgot pepper

I cheat.  I buy a couple of boxes of Pillsbury Pie Crust.  This is already made, all you do is open the pkg and cut it into strips.  Fast and easy dumplins.  The water/milk needs to be a slow boil, rolling but not vigorously.  Otherwise the dumplins will sink to the bottom and stick there.

My grandma made those - just not in a pressure cooker.

We called them 'slickers.'

Try this next time:

Boil the chicken. Then skim the chicken fat off the top of the water in pot you boiled it in. Use the chicken fat in your dumplin' mixture. That is how my momma taught me to make them and they are the BEST  Use the chicken fat and stock instead of the canola oil and milk. You'll like it

It's the ONLY thing I miss concerning my ex-girlfriend .

She boiled(?) the chicken, along with those biscuits that come in the tube. She made enough that I would have leftovers at work for lunch for at least 2 days. Damn, I miss that.

Scott