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In a medium mixing bowl, whisk together the flour and baking powder (and salt, if using) until well combined. This helps distribute the leavening evenly so the dumplings puff properly.
Pour in 3/4 cup of milk to start. Using a spoon or spatula, stir just until a soft, sticky dough forms. You’re aiming for a thick, drop-able batter—similar to very stiff muffin batter. If it looks dry or crumbly, add more milk a tablespoon at a time until it holds together and pulls away from the sides of the bowl but still feels sticky.
Let the dough rest for about 5 minutes while you bring your soup or broth to a gentle simmer. The liquid should be at a low bubble, not a rolling boil; too much agitation can break the dumplings apart.
Using a spoon (a regular dinner spoon works fine), scoop up small portions of dough—about 1 to 2 tablespoons each—and gently drop them directly into the simmering broth. Don’t overcrowd the pot; the dumplings will expand as they cook. If your pot is small, work in batches.
Once all the dumplings are in the pot, cover with a tight-fitting lid and reduce the heat to low. Let the dumplings simmer, covered, for 10 to 15 minutes without lifting the lid. The trapped steam is what cooks and fluffs them, much like a steamed bread.
After 10 minutes, quickly check one dumpling by cutting it in half. The center should look cooked through—no wet, raw dough. If it’s still doughy, cover and cook for another 3 to 5 minutes.
When the dumplings are fully cooked, gently stir the pot once or twice to coat them in broth, being careful not to break them apart. Taste and adjust the seasoning of the broth as needed before serving.
Ladle the hot broth and dumplings into bowls and serve immediately. These are best eaten fresh, while they’re tender and still holding their shape.
