1 cup flour
2 teaspoons baking powder
1/2 teaspoon salt
1 egg
1/2 cup milk
2 tablespoons minced onions
1 pinch parsley
1 pot chicken stew

Mix flour, baking powder, and salt. Blend in egg and milk. Add onions and parsley. You can use chicken bouillon powder instead of salt. I sometimes add dry mustard powder, onion powder or garlic powder, to taste.

Mix well into a soft batter. Set batter aside until the chicken gravy or stew is almost done.

Drop by spoonfuls into the stew, while it is still cooking on medium heat. Dumplings expand as they cook so allow plenty of room and don't crowd the pot.

Cover the pot and cook over low heat for 10 minutes.

Serves 4 or 5.