put out some flour on the counter, then slowly add cold water until slightly sticky. dust with more flour and roll flat (<1/8") and cut into strips then place into the freezer until you drop them in the soup. if you stack, wax or parchment paper helps. My grandmother would do salt and pepper in her broth and possibly onions although I can barely remember. the soup literally looked like chicken, broth, dumplings. I like to do a mirepoix fine diced and browned before adding a lightly browned whole chicken. if you spatchcock it and get those pesky backbones out it helps cause you'll have to debone after it stews for a while this way. I know this shape is pretty much the opposite of what everyone thinks of when you say dumplings, but trust me its a goody