¾ cup flour
1 Tablespoon cornmeal
1 ½ teaspoons baking powder
1 teaspoon honey
½ teaspoon salt
1 Tablespoon Earth Balance (margarine)
½ cup soymilk
1/3 cup frozen, whole corn
Cut in the Earth Balance with a fork until no large pieces remain.
Add milk and corn.
Stir until well mixed.
Bring your soup to a boil.
Drop dough by rounded tablespoonsful into the soup broth, making 6-8 dumplings.
Cover and reduce heat to medium-low. It should not be boiling.
Cook the dumplings for about 10 minutes.
Funny story: I must have been distracted while cooking (always a bad idea for me). I totally forgot the baking powder. They were surprisingly yummy without it, but I bet they are fluffy and incredible with a little leavening agent involved.... Since they were so good even when I messed up the recipe I figure that is a good sign. I'll be making them again...and paying closer attention when doing so.