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Add to a fully cooked soup or stew.  Or cook in broth for an easy lunch....

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Dumplings

2/3 c. unbleached flour

1/3 c. whole wheat flour
2 tsp. baking powder
1/2 tsp. sea salt or table salt
2 T. dry milk powder*
1/2 c. water
2 T. oil
 

Mix flours, baking powder, salt, dry milk.  Mix water and oil, add to the dry ingredients, stir just to moisten (do not over stir).   Drop dough by mounded Tablespoonfuls on top of bubbling soup or stew, or in a bubbling broth. Bring to a boil, then reduce heat, cover, simmer for 10  to 13 minutes 

(do not lift take lid off until timing is completed).
 

 

*if using instant dry milk, double the amount.....as stated, I use non-instant nonfat dry milk for all baking purposes, thus any recipe I share that says dry milk will be the non-instant dry powdered

milk from LDS Home Storage Center.