Directions: 
Sift flour and baking powder into cereal bowl. Stir in (with fork) the egg, and sprinkle in pepper. Pour in stock and mix with fork until flour is absorbed. If dough is real sticky, stir in more flour, (not necessarily sifted) until dough is workable. Knead sparingly with hands and turn out on a well-floured piece of foil. Sprinkle on flour until dough does not stick badly to hands. Flour top of dough lightly. Roll to 1/8 to 3/16 (one-eighth to three-sixteenths) inch thick. Cut dough with dull knife into workable pieces. Flip each dumpling on its back and dust lightly with more flour. Allow dumplings to dry an hour or so if you have time. [Click here to see photo of dumplings at this stage.]

Bring rich stock to a low boil and drop in dumplings individually (stirring almost constantly to keep them from sticking to pan). Add pre-cooked meat of your choice, turn down heat to slow simmer, cover pan and allow dumplings to bubble slowly (stirring lightly occasionally) to eliminate taste of flour. 

Note: Sometimes I omit the egg and baking powder from this recipe, which results in thinner and, I think, a little more tender dumplings; I substitute tap water (instead of boiling stock) at times and simply let the seasoning come through the stock used for cooking them; and I also cook these in ham-beans, and in desserts like blackberry dumplings, peach dumplings, etc.