To make drop-style dumplings, mix 3/4 cup flour, 3/4 teaspoon dill, 1 3/4 teaspoons baking powder and 1/2 teaspoon salt. Combine with 1/2 cup of milk to make a batter slightly thicker than pancake batter. Drop the dumplings into simmering liquid such as chicken soup.
Dumplings can also refer to savory pocket-style foods, otherwise known as Gyoza or potstickers. These can be made with store-bought dumpling wrappers, or the wrapper can be made from scratch. To make a batch of Asian-style dumpling wrappers, combine 3 cups all-purpose flour with 1 cup boiling water, then add 3 tablespoons cold water. Divide the dough in half, and roll into two separate cylinders, then rest for 30 minutes. Cut each cylinder into 26 coin-shaped rounds, and flatten each round before adding filling. This style of dumpling can be filled with various meats, vegetables and spices.
Dumplings can also be made sweet for a breakfast or dessert dish. To make sweet dumplings, combine 1 cup flour, 1 tablespoon sugar, 1 teaspoon baking powder and a pinch salt. Cut in 1/2 stick butter, and add 1/4 cup milk. In a saucepan, heat 1 quart fresh berries, 2 cups water and 1 1/2 cups sugar, and then drop spoonfuls of the dumpling batter into the hot berries and cook for 20 to 30 minutes.