Dumplin's

This isn't a baking entry; this is a cooking entry! Whoa!
But it's not REALLY cooking, so..it's okay.
These are "dumplins", NOT "dumplings." That's just way too formal. I'm talking "we gotta cook up some dumplins" here! And this recipe is for chicken/turkey based dumplins, but you can use beef stock/juices instead.
My dad grew up eating these, but I consider them a special treat. I'd never even made them before today! It was actually really fun making them. You have to make sure that the liquid is hot enough, because it helps bind the ingredients and draws them off of the spoon.
Dumplins are cheap, easy, and sooo tasty. And they're so good dipped in ketchup!

Dumplins Recipe

• 2 cups flour
• 4 eggs
• 1/4 c milk
• 2 containers chicken stock (not broth)
• Optional:
• If you decide to cook a chicken or turkey, you can use the leftover juice with the chicken stock! Dumplins are a good "day after" meal, for if you have chicken or turkey!

Preparation

• Put the chicken stock (and optional chicken/turkey juice) in a large pan. Bring to a rolling boil.
• Put the eggs in a large bowl. Break the yolks and stir to combine.
• Add in the flour and milk, and FOLD together with the egg.
• NOTE: Rough stirring will add too much air, which will make them large and flat. Hence folding!
• NOTE: The mix will be thick, like a heavy dough. You want it this way!
• Turn the stock down to medium-low. Scoop about 3/4 spoonful of the mix and dip in the mixture. When hot enough, the stock will draw it off of the spoon.
• Repeat until the bowl is empty of mix. Cook dumplins for 10 minutes minimum.
• After 10 minutes, cut one open to make sure it's done inside.
• Serve as a side or as a meal, with or without ketchup!