1 c. flour
2 tsp. acting baking powder
1/2 tsp. salt
1 egg (break into measuring cup)
Add milk until the cup (with egg) is half full
1/4 c. parsley, finely chopped
1 1/2 tsp. onion, grated

Beat well and stir the liquid slowly into the sifted ingredients. Add more milk if necessary but keep the batter as stiff as possible. You may add 2 or 3 cups stock. To drop dumpling batter from a spoon easily, dip the spoon in stock first, then dip the spoon in the batter. Fill it and drop the batter into the stock. Continue doing this until the dumplings are barely touching. Then cover them and simmer 10 minutes.