Winter is a great time to have soup. Tired of the same old chicken noodle, clam chowder or even minestrone? Adding some good dumplins' can make even the plainest fare seem extra-special. Each batch of dough makes about 8 golf-ball sized dumplins'.

The trick is to make sure your soup is cooked through. You want enough liquid in your soup to "steam" the dumplins'. I generally use a pot that is twice as big as the amount of soup I'm going to make, and make sure it has a tight-fitting lid! Sometimes I add about 3/4 cup of extra water if you are using a really thick soup.

Ingredients

1 and 1/2 cup of flour

1 and 1/2 tsp salt

3 tsps baking powder

3 tbsps vegetable oil

1/2 tsp black pepper

1/2 tsp oregano

3/4 cup of milk

Directions

1. Combine the dry ingredients in one bowl.

2. Whisk the wet ingredients in a smaller bowl.

3. Pour the wet into the dry and whisk until combined. Should be a very sticky dough

4. Drop by tablespoons into a boiling hot soup. If too sticky, DON'T add more flour. Use another spoon to push the dough off the other spoon.

5. Cover with a tight-fitting lid. Cook over medium-heat for 14 minutes. Do not peek!

6. Uncover the pot. Dumplins' should be floating to the top. Use a ladle to turn them over, then heat, uncovered an extra two minutes.