2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons cooking oil
3/4 cup milk
Mix dry ingredients together, make a well and put oil and milk in and begin mixing with a large mixing fork. When all flour has been incorporated, turn out on floured surface and knead until texture is stiff, but not too stiff as it must stretch like elastic when rolled out.
Divide into three pieces and roll out to 1/8-inch thickness.
These can be made ahead and placed on cookie sheet in freezer to flash-freeze and then be put in plastic zip-loc bags.
When ready to use, cut or break in 3/4-inch lengths. Place in layers in simmering broth, shake pot to make broth lap over top of dumplings rather than to stir too much. Cook 15 minutes, uncovered, may stir a time or two.
Cover and allow to rest 15 minutes before serving.