We love these light, fluffy, buttery dumplings on stews and soups. A nod to our French Canadian background.
In a small bowl, mix together the egg and the milk or water.
In a medium bowl, sift together the flour, baking powder and salt and cut in the butter with 2 knives or a pastry cutter, until the mixture is pea-sized.
Toss in all of the liquid and mix with a fork until just blended.
Using 2 spoons, or a small ice cream scoop, place spoonfuls of batter onto the surface of a boiling liquid (soup, stew, or maple syrup!).
Cover and cook for 20 minutes without disturbing.
Serve with contents of pot.
