In a large pot, add the water, ham hocks or ham bone, onion, bouillon, and pepper.

Bring to a boil, then reduce the heat and simmer for 1 hour.

While the stock is simmering, prepare the dumplings.

In a mixing bowl, combine the flour and salt.

Add the bacon grease or butter, working it into the flour with your hands, a fork, or a pastry blender until the mixture becomes crumbly.

Stir in the milk until a dough forms.

Lightly flour a clean work surface and turn the dough out onto it.

Knead until the dough is smooth, then roll it out to your desired thickness.

Cut the dough into approximately 2-inch squares.

Allow the dumplings to rest for 1 hour.

After the dumplings have rested, remove the stock from the heat and let it sit for 15-20 minutes.

Remove the ham hocks or ham bone and onion, if desired.

Bring the stock back to a boil.

Carefully drop the dumplings into the boiling stock, stirring gently as you add them to keep them from sticking together.

Boil for about 5 minutes.

While the dumplings are cooking, remove any meat from the ham hocks or ham bone and cut or shred it into bite-sized pieces.

Add the ham to the pot.

If you prefer a thicker broth, combine the cornstarch and milk in a measuring cup, stirring until smooth.

Slowly pour the mixture into the stock while stirring.

Continue cooking until the broth thickens.

Taste the broth and adjust the seasoning as needed, adding additional bouillon, salt, or pepper to taste.

Allow the dumplings to cool slightly before serving.