1 c. flour
1 1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
enough milk to make a soft dough

Combine all dry ingredients in a bowl. Slowly pour in a trickle of milk while mixing well with a fork; only use enough milk to make a soft dough. If you add too much milk, add a little flour until the dumpling batter is of the correct consistency (you should be able to roll out).

Roll out on floured work surface to about 1/2" thick. Cut strips 1 1/2" wide by 3" long. Have broth boiling and drop in one at a time.

Cook, covered for 8 minutes.