Sprinkle chicken or turkey pieces with salt, pepper and garlic powder. Roll in flour, and brown in 1/4-inch of hot vegetable or olive oil.

Transfer to a Dutch oven or slow cooker; add enough water to almost cover, and simmer until tender. When tender, remove from pot and keep hot.

Blend 2 to 3 tablespoons flour (or Wondra) with a little cold water, add some of the broth, combine with the rest, and stir until thickened.

Add salt and pepper, to taste. Serve with the dumplings.

DUMPLINGS:

3/4 cup sifted all purpose flour
1 egg
2 1/2 teaspoons baking powder
1/3 cup milk
1/2 teaspoon salt

Sift the flour, baking powder, and salt together. Beat the egg, add the milk, and mix with the dry ingredients. Drop by small spoonfuls into the chicken gravy, cover tightly, and cook for 15 minutes. The cover must not be removed while the dumplings are cooking, for if the Steam escapes they will not be light.