Chicken and Dumplings

1 chicken (3-4 lbs) -quartered
about 6 cups of water
2 celery ribs (including leaves)-cut into pieces
1 onion-quartered
1 tsp salt
1/2 tsp pepper
Dumplings:
2-1/2 cups plus 2 tbls flour
1-1/2 tsp salt
2/3 cup shortening
1/4 to 1/2 cup water

In a soup pot, combine chicken and enough water to cover it. Add celery, onion, salt and pepper. Bring to boil over medium heat. Reduce heat to low, cover and simmer about 1-1/2 hours or until chicken is tender. Remove chicken from broth and remove bone and skin. Arrange cooked chickenon a serving platter. To prepare dumplings combine 2-1/2 cups flour and the salt in a mediumm bowl. Cut in shortening until mixture forms pea sized pieces. Add 1/4 cup water one Tbls at a time, stirring with a fork, until mixture forms a ball, adding up to 1/2 cup water if needed. Turn dough onto floured surface and roll out with a floured rolling pin to 1/4 inch thick rectangle. Cut rectangle into 2 inch aquares. Dust squares on both sides with remaining flour. Bring cooking broth in the pot to a rolling boil over high heat. Add dumplings a few at a time. Reduce heat to medium-low and simmer for about 25 minutes or until dumplings sink to the bottom of the pot. To serve, arrange dumplings on platter over the chicken and sprinkle with the cooking broth.