Step-by-Step Instructions
1. Make the Dumpling Dough
In a large bowl:
Whisk together flour, baking powder, and salt.
Stir in milk and oil until a shaggy dough forms.
Turn out onto a lightly floured surface and knead gently 4–5 times—just enough to come together. Don’t overwork.
3. Boil the Dumplings
In a large pot:
Bring 2 quarts water and 2 tsp chicken soup base to a boil.
Gently drop dumplings in one at a time—don’t overcrowd.
Cook 3–5 minutes, stirring occasionally, until they float to the top and feel tender when pierced.
Use a slotted spoon or strainer to remove dumplings and transfer to a bowl. Set aside.
4. Make the Creamy Sauce
In a medium saucepan over medium heat:
Melt butter.
Whisk in ¼ cup flour and cook 1–2 minutes, stirring constantly, until golden and fragrant (this makes a roux).
In a small bowl, mix sugar into milk.
Gradually whisk milk into the roux, a little at a time, until smooth.
Stir in 2 tsp chicken soup base.
Cook 3–5 minutes, stirring often, until thickened and glossy.
5. Combine & Finish
Gently fold cooked dumplings into the sauce.
Stir in ½ cup reserved cooking liquid.
Simmer on low heat 3–5 minutes, allowing flavors to meld.
If too thick, add more cooking liquid 1 tbsp at a time.
Season with salt and pepper to taste.
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