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1
In a medium bowl, mix together the flour, baking powder and salt.
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2
Crack the egg into a measuring cup, and add enough water to equal 1 cup.
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3
Whisk with a fork.
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4
Gradually stir the egg-water and oil into the flour mixture with the fork until a soft dough is formed.
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5
Use your hands to mix the dough until is smooth and no longer sticky, adding more flour or water as needed.
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6
Cover the bowl, and set aside until the potatoes are ready.
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7
Place potatoes in a large pot with the salt and water, and bring to a boil.
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8
Cook for 10 to 15 minutes, until potatoes are tender.
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9
Meanwhile, melt the butter in a skillet over medium heat.
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10
Add the bacon and onion; cook and stir until onions are golden and bacon is cooked.
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11
Set aside.
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12
When the potatoes are cooked, pinch off small pieces of the dough, and drop them into the boiling potato water.
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13
Turning the dough in your hand will help keep it from sticking to your fingers.
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14
Once all of the dumplings have been added, you can stir in the bacon and onions.
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15
Ladle some of the water from the soup into the skillet, and swish it around to clean out all of the tasty bits and juices.
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16
Pour back into the soup.
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17
Turn off the soup, and let stand for a few minutes before serving.
