1 c. flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1/3 c. powdered milk
1 beaten egg
1/3 c. liquid (cooled broth or water)

Have at least a quart (2-4 inch deep) of broth, boiling. Drop batter by teaspoon into hot broth; cover tightly and cook on low burner 15 minutes without lifting lid. If you like larger dumplings, drop by tablespoon and cook 20 minutes, again without lifting the lid.