Mom's Chicken and Dumplings

1. Cook hen in pressure cooker with lots of salt and MSG, plus 1 teaspoon garlic salt.
2. (If you don't use MSG, just omit it instead of lecturing me, okay?) Cover chicken with water and close.
3. Place 15-lb weight on top and cook over medium-high heat.
4. When the weight starts popping 2 to 3 times a minute, cook 15 minutes.
5. Cool the chicken and de-bone.
6. Mixi flour, salt, 1/2 teaspoon MSG and a little less than 1/2 teaspoon baking powder.
7. Blend eggs with 1 1/4 Cup *cool* chicken stock from pot (1/3 of it should be fat).
8. Stiri into flour a little at a time.
9. On flour-covered board, knead dough and roll it out till thinner than a nickel.
10. Cut dumplings (about 2 inches wide by 10 inches, or however long possible).
11. Stack well-floured dumplings onto plate.
12. In large pot, bring the rest of the stock to a boil over medium-high heat.
13. Add the chunks of chicken alternately with the dumplings; quickly pushing them below the surface of the liquid as you add them.
14. DON'T FOLD THE DUMPLINGS! Keep mixture boiling at all times.
15. Lower heat; cover and cook for 12-15 minutes.
16. Don't lift the lid for the first 10 minutes.
17. Add 1 teaspoon pepper to broth -- might need to add additional stock during the cooking process.