Servings: 17 Dumplings (approximately)

1 cup flour 1 cup flour
2 tsp. baking powder 2 tsp. baking powder
1 tsp. kosher salt 1 tsp. kosher salt
1/2 tsp. sugar ½ tsp. sugar
1/2 tsp. coarse ground black pepper ½ tsp. coarse ground black pepper
1/4 tsp. ground mustard powder ¼ tsp. ground mustard powder
1/2 tsp. dried minced onion ½ tsp. dried minced onion
1/4 tsp. dried parsley ¼ tsp. dried parsley
1/8 tsp. dried thyme ⅛ tsp. dried thyme
1 1/2 Tbl. cold butter, cubed very small 1 ½ Tbl. cold butter, cubed very small
1/2 cup cold milk ½ cup cold milk
1 tsp. spicy brown mustard such as Gulden’s 1 tsp. spicy brown mustard such as Gulden’s
1/2 tsp. prepared horseradish ½ tsp. prepared horseradish

whisk together dry ingredients in medium bowl. Cut up butter into tiny pieces, add, and pinch to mix in with fingers (or use a party cutter), tossing, until a fine crumb. Stir in milk, mustard, and horseradish until moistened but not over mixed.
Start dropping the dough, one spoonful at a time, onto the low-boiling broth using two (heaping) teaspoons (regular silverware.) Do this quickly.
Reduce heat to low and cover tightly with lid. Cover and Low boil over Medium-Low heat for 15 to 17 minutes. (I always get about 17 dumplings). DO NOT PEEK!! Leave lid on tight throughout cooking time.