Ingredients
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 to 1/2 teaspoon salt (adjust to taste)
1 large egg
About 3/4 cup milk (adjust as needed)
Method
Start by combining the dry ingredients: sift the flour into a mixing bowl, then stir in the baking powder and salt to ensure an even distribution. In a separate bowl, beat the egg lightly, then add the milk and mix until combined.
Pour the egg-and-milk mixture into the bowl with the dry ingredients. Stir with a wooden spoon or spatula until a stiff, but moist, dough forms. If the dough seems too dry, add a tablespoon of milk at a time until the desired consistency is reached. The dough should hold together and be firm enough to drop from a spoon without spreading into batter.
Bring a large pot of salted water to a gentle boil. The water should be kept at a simmer to avoid breaking up the dumplings as they cook. Using a spoon or a small scoop dipped in the hot water to prevent sticking, drop rounded spoonfuls of the dough into the simmering water. Work in batches to avoid overcrowding the pot.
Let the dumplings cook for about 8 to 12 minutes, depending on their size. They are done when they rise to the surface and feel springy to the touch. Remove them with a slotted spoon and let any excess water drain back into the pot.
Serve the dumplings immediately with broth, gravy, or a sauce of your choice. They pair well with chicken or beef stews, or can be served simply with melted butter and a sprinkle of fresh herbs. Leftovers can be stored in an airtight container in the refrigerator for up to two days and reheated gently in a covered skillet or in the microwave.