2 teaspsoon baking powder
1/2 teaspoon salt
1 cup whole milk
4 tablespoon vegetable oil
Mix ingredients, blend them well and turn out onto a floured surface. Knead four or five times and divide dough into two parts. Roll out one piece of dough to 1/8-inch thick and cut into 1-by-1 1/2-inch strips.
Place into a large saucepan in which you have placed 8 cups of water and 3 chicken bouillon cubes that has been brought to a boil and the bouillon cubes have been dissolved. Cook this half of the dumplings until just about done and strain and set aside. Next finish the other half of the dumplings in the same way.
While cooking the dumplings, you can prepare the sauce.
Dumpling Sauce
3 tablespoon butter
4 tablespoon flour
1/4 teaspoon salt
1 cup whole milk
2 chicken bouillon cubes, crumbled
1/2 teaspoon sugar
1/2 - 3/4 cup dumpling cooking liquid (after dumplings have all been cooked)
Place butter in medium sauce pan and melt, add salt and flour, stir until thick. Mix sugar with milk, and add to flour mixture a little at a time and stir constantly with a whisk until thick and smooth.
Remove from heat. Place cooked dumplings in dumpling sauce and add 1/2 cup of cooking liquid in which the crumbled chicken bouillon cubes have been added and stir gently; simmer dumpling until blended on low heat. More cooking liquid may be added if needed.