I noticed that the dumplings were different – she dumped a bunch of eggs and a good amount of melted butter into a bowl of flour and stirred it into a dough ball. The dough was yellow with all of the eggs. She then rolled the dough out and cut it into squares. I didn’t see her add salt or baking powder, I added some to mine. I think I used about 3 cups of flour, 6 eggs, and a stick of butter, melted, 1 tsp salt and 2 tsp of baking powder.
The chicken was roasted, the meat pulled off, and stock made of the carcass. I boiled mine with carrots, celery, onions, fresh herbs from the patio garden (Yay!), garlic, pepper, onion powder, garlic powder, celery salt, and plenty of ground black pepper.
Strain the broth and add back the chicken, bring it to a simmer. Add the dough squares, dropping them one at a time to keep them separate. She added a beurre manié (flour and butter, like a roux but uncooked) to her pot, so I did too. I wasn’t sure if it was needed but it worked out great. I worried that the dumplings would disintegrate but they held together well, so well that the extra thickening was welcome.
The episode was from season eight and was titled “Comfort Food Classics”. The YT video looks like is was taken off a TV screen and is running at about 4x speed for some reason. Set playback to full screen, click the gear icon and set it to .5 speed, dumplings start at about 4:40.