How about a hardy bowl of soup.
Bring 4-6 c broth to a simmer, add chopped onions, carrots, celery and potatoes.
Season with salt, pepper, minced garlic, thyme and rosemary.
When vegetables are almost tender add dumplings and boil until dumplings are done and all veggies are tender, about 20-25 minutes.
Mix 2 1/2 c four
1 tsp salt
1 large egg
1 Tbs oil
enough milk to make firm dough (see above)
Drop by spoon fulls into simmering pot and cook until done.
Note: you will notice I do not add leavening to my recipe, this is because I like a firm dumpling, adding leavening will result in a soggier texture.