First, make the broth. Put the carcass in a large pot and cover with about 2 1/2 quarts of water. Bring to a boil, cover and simmer for 30 minutes. Add the vegetables, herbs and peppercorns, return to a boil, cover and simmer for 1 hour. Strain, reserving the broth.
Make the dumplings by mixing all the dumpling ingredients together, then knead until you have a smooth dough, adding a little water if necessary. Cover and let rest for at least 3 hours.
Using your hands, form the mixture into balls the size of apricots.
To put it all together, bring the chicken broth up to simmering point. Drop in the dumplings and continue simmering, covered, for 30 minutes.
If you don’t have a chicken carcass, boil a whole chicken for the soup and use the meat in other dishes. Traditionally, a boiling fowl from a kosher butcher would be used.
Health note: This is the famous “Jewish penicillin” beloved of every mother and grandmother. It’s not an old wives’ tale; there’s good scientific evidence that it contains vitamins, minerals and other natural chemicals that are antibacterial and immune-boosting. In addition, nutrients and valuable plant chemicals are extracted from the vegetables and herbs during the cooking process, most of which end up as active ingredients in the finished soup.