If you want noodle-like dumplings combine 1/3 cup whole wheat foulr and 2/3 cup ap flour (or use all ap) with 1 teaspoon salt. Lightly beat 1 egg and mix with a little milk, just enough so it somes together. Divide into pieces small enough to handle and roll out as thin or thick as you like. Repeat until all dough is used. You should let them dry a couple hours, but in a pinch you can cook them in the broth right away. They cook quickly. If you want a biscuit-like dumpling, mix 1 cup ap flour with 1 teaspoon baking powder. Add enough milk to make a wet, but thick dough. I use a serving spoon to drop onto bubbling broth. Cook, uncovered for 10 minutes, the covered for 10 minutes. These will be like a soft drop biscuit.
Curiosity killed the cat, but satisfaction brought him back.--unknown, at least to me