In a large bowl combine the flour, baking soda and salt. Cut in the shortening until the mixture resembles corn meal. Add the buttermilk, stirring with a fork until the dry ingredients are moistened.
Turn the dough onto a well-floured surface, and knead lightly 4 or 5 times. Roll the dough to 1/8-inch thickness and cut into strips or small squares.
Slowly drop the dumplings into boiling broth.
Serves 4-6
Originally Submitted
4/28/2011
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