You will need a large pan. Like a dutch oven. It needs a lid.
4 chicken breast halves
1/2 cup chopped onion
1 Tablespoon chili powder
2 teaspoons salt
4 cups water
2 cups flour
1 Tablespoon baking powder
1 teaspoon salt
1 to 1-1/2 teaspoon cumin
1/3 cup shortening
1/2 cup chopped fresh cilantro(1/4 cup dried if you can’t find fresh)
1 serrano or jalapeno pepper, seeded and chopped finely
3/4 cup milk
Combine the chicken breasts, water, chili powder, salt, and onion in your pot.
Bring to a boil, cover, and turn the heat down to medium low.
Once in a while turn the chicken.
Simmer for about an hour.
Take out the chicken breast halves, let cool slightly, and chop.
Return to pan.
While the chicken is simmering, make the dumpling dough.
In a large bowl mix the flour, cumin, salt, and baking powder.
Cut in the shortening.
Stir in the cilantro and pepper.
Pour in the milk and stir until just moist.
Work the dough with you hands until it is like biscuit dough.
When you have added the chicken back to the pot, bring back to a boil.
With your hands, break off handfuls of dough.
You will get about 12.
Smooth the dough slightly into a ball shape and drop gently into the pot.
Cook uncovered 10 minutes.
Cover and cook another 10 minutes.
Dumplings are done when you poke them with a toothpick and the toothpick comes out clean.