Dumplings are my Bitch

This is the greatest soup dumpling I know.   I'd give you the recipe for the soup that goes with it, but honestly,  I don't want to limit you like that.   You can drop these into veggie broths,  tomato based broths, chicken or beef broths.   Make your favorite chicken soup, and instead of noodles, drop in the dumplings at the end.  Change the herbs to suit; this version is perfect for a clear broth chicken or vegetable soup.   Double or triple the recipe as needed, but this batch size is meant for a couple quarts of soup.

Fuck Yeah, Dumplins'
1/2 cup buttermilk
1 egg
1 cup self rising flour
10 grinds black pepper
1 tsp dried dill
1 tsp onion powder
1/2 tsp dried savory leaves

Beat together the buttermilk and egg with a fork.

In a small mixing bowl, whisk the flour and herbs together.  Make a well in the middle and fold in the liquids until it's just mixed.  Do not over mix; treat this like the most delicate of muffin batters.

When your soup is in the last 15-20 minutes of cooking, turn the heat to a bare simmer.  Drop the dough into the broth using two teaspoons, or a small disher.   The disher is the greatest.  Make sure that you drop the dumplings very close to the surface of the soup, so they don't break or splash.

Do not stir.  They expand a lot, but it's better to drop them on top of each other if you can't find room than it is to stir and break them up.

Cover the pot, make sure the heat is low, and walk away for 15 minutes.

DUMPLINGS!