i remember in the late fifties copying this recipe from the television screen. It has been a staple of mine ever since. I have used it on a stew, with tomato sauce instead of potatoes as well as topped with chicken gravy.

THREE MINUTE FLUFFY DUMPLINGS
1 1/4 cup plain flour
3 teaspoons baking powder
1 teaspoon sugar
1/2 teaspoon salt
1 egg, lightly beaten
1/2 cup cold water

Flour doesn't have to be sifted. Combine all ingredients in medium bowl. Stir only until all flour is moistened. For dumplings, dip spoon in hot broth and spoon in about a teaspoon of dough each time, leaving room for rising. Cover tightly and cook exactly 3 minutes. Makes about 10 dumplings.