Boil the fryer until bone can be removed.Or may use skinless boneless pieces of chicken of your choice. Salt and pepper to taste. Add one stick of butter to the chicken stock. If you are using the whole fryer, return to stock after deboning. If you want more stock use chicken broth.
In mixing bowl mix the 31/2°C of flour,1 teaspoon of salt, add enough of the cold tap water to make a biscuit type dough. Roll out as for pie crust on floured plastic wrap, or foil. Cut in strips about one inch pieces and drop into boiling pot of chicken. Boil 5 more minutes after the last dumpling has been added. You may add a little milk if you want a more creamy stock.