These dumplings are the gummy kind, not fluffy at all. They stay almost as flat as when you roll them out. So if you don’t like gummy ones, this is not the recipe for you.
On the other hand, it’s hard to find a recipe like this one for gummy dumplings. They are hugely popular at my mom’s house & her kids even request them fairly often.
Mix 2 cups of flour with 2 Tablespoons baking powder, and a pinch of salt. Mix well, then add 3/4 cup of milk. Mix with a big spoon until they form a ball. You can add a little more flour if the dough is sticky or a little more milk if it’s too dry.
Turn the dough onto a clean floured surface. Knead it with your hands for a little bit, then use a rolling pin to roll the dough as thin as possible. Mom’s is about 1/4-inch to 1/3-inch in thickness. Take a table knife & cut squares or rectangles. Put them into boiling chicken broth, then cover, & simmer for about 10 minutes until the dumplings have slightly puffed at the corners. Done!
Of course she gets the chicken broth by cooking the chicken first. She used to use a cut-up whole chicken, but now days she uses skinless chicken breasts. When the chicken is falling off the bones or tender she turns up the heat for the broth to boil & then adds the dumplings. When the dumplings are done, dinner’s ready!
She often has to double the recipe to make enough for my brother who is a dumpling pig. I hope you like them!