1 1/3cupsfloura combination of whole wheat and white are tasty
2tablespoonschopped fresh herbs(lovageparsley, chives, basil, be creative)
2tablespoonsmelted butter or canola oil
In a medium bowl, whisk together the flour, baking powder and salt. Stir in the chopped herbs. Add the fat to the milk, whisk together, then stir into the dry mixture. The dough should just hold together.
Bring 2 quarts of soup to heat in a pot with a diameter of at least 10 inches to allow room for the dumplings. The gravy should be shallow enough so that the dumplings rest on the meat and veggies as they cook. Once the soup is warm and simmering, drop spoonfuls of dough on top of the bubbling broth. Cover and let simmer for 20 minutes, try not to peak!
Serve in soup plates with dumplings on top. Makes dumplings for six servings.