Combine dry ingredients in a medium bowl.
Slightly beat in egg and melted shortening with a pastry cutter. Makes a moist, slightly sticky batter.
Grab a small teaspoon full of dough and roll into a ball. Drop one by one into soup. Be sure to drop one at a time so they dumplings don’t end up in one big clump.
Cook in soup for about 20 minutes until thoroughly cooked. (If cooking in a crock pot you may need up to an hour depending on the temperature and your crock pot).