Dumplings are a wonderful addition to any simmering soup or stew. Not only do they add substance in the form of delicious, tender mounds of steam-softened bread, but some of the starch from their flour also seeps into the broth beneath as they cook, thickening it nicely.
In a medium bowl, stir together the flour, salt, and baking powder.
Using your fingertips or a pastry blender, work the butter into the flour mixture until it's the texture of coarse sand.
Add the milk all at once, stirring quickly and as little as possible, just until everything is moistened.
Drop the dough by rounded spoonfuls (a tablespoon cookie scoop is a helpful tool here) into simmering soup or stew. It helps if the stew is in a wide rather than deep saucepan or pot.
Cook the dumplings, uncovered, for 10 minutes. Then cover and simmer for 10 minutes more, or until they're cooked through.
Refrigerate any leftovers, well wrapped, for several days.
Depending on how your soup or stew is seasoned, 1 tablespoon chopped parsley or chives; black pepper; garlic (powder, minced fresh, or roasted), or a pinch of thyme would make a flavorful addition to your dumpling dough.
