Yield: 8 dumplings

3 teaspoons baking powder
1 cup flour
1 medium egg
6 tablespoons cold water
1 tablespoon oil
1 teaspoon salt

Beat the egg well, then add the 6 tablespoons of cold water. Measure the water carefully. Add the oil and salt and whisk together. Mix the baking-powder and flour together. Blend the two mixes into a smooth batter quickly. Drop into boiling stew and cover continuing to boil for 15-20 minutes. Try to resist the urge to peek too often - the dumplings will rise and produce a light tender crust - a cold draught will cause them to fall.

They can also be served as a dessert by cooking in boiling water and served with pancake syrup or jam drizzled over them.

Make Ahead: Mix up the dry ingredients into batches and store them in zip lock bags ready to add liquid and the egg when ready to use them.