MAKING

For Dumplings:

1. In a bowl, mix flour, baking powder, salt, milk, and oil.

2. On floured work surface, turn out the dough and knead four or five times. Divide the dough into two pieces. Roll out one piece to 1/8-inch thick sheet and cut into 1 x 1 1/2-inch dumplings.

3. In a large saucepan, combine the water and bouillon cubes/soup base. Boil until the bouillon cubes/soup base dissolve.

4. half of the dumpling in water and cook until just about done. Dumplings are done when they float up towards the top of the pot.

5. Use a strainer to remove them to a bowl and set aside. Finish the other half of the dumplings in the same way. Reserve the cooking liquid.

For Sauce:

6. In a medium saucepan, melt butter, add salt and flour. Stir until thick.

7. Mix sugar with the milk/buttermilk and add to flour mixture a little at a time, stirring constantly with a whisk until thick and smooth.

8. Remove the saucepan from heat and add the cooked dumplings to the sauce.

9. Dissolve the crumbled bouillon cubes in 1/2 cup of the cooking liquid and stir gently into the sauce and dumplings.

10. Return the saucepan to low heat and simmer until blended. If the sauce seems too thick, gently stir in a little more cooking liquid.

SERVING

11. Serve hot and enjoy!