Pour 2 cups of flour into a mixing bowl, add 2 teaspoons of baking powder, add a pinch of salt and then mix thoroughly.

Next, add in some room temperature butter…cut the butter with a fork and start to press the butter into the flour until it has a sand like texture.

Add in egg yolks (NO WHITES) and continue to press until sand like.

Pour freezing cold water into the mixture, don’t pour too much—you will see it will begin to turn into dough. If you accidentally pour too much water, add in more flour.

Play with the dough and make sure that it is not sticky.

Put dough back into mixing bowl, cover with tea towel and let it rest for about an hour.

Once the dough has rested for an hour or has about 15 minutes left, heat up your chicken soup to a boil. It should be boiling hot before you begin pinching off of the dumplings.

Once it's boiling hot, pinch the dumplings off QUICKLY and drop them in so that they will cook evenly. They will all float to the top as you drop them in, and they are cooking (this should only be about 3-4 minutes).

If you are lagging—turn the fire off! (You don’t want mushy dumpling) hurry and add the remainder dumplings in and turn the fire off.

Then put the lid on your soup pot and the residual heat will finish cooking them.

Leave the lid on and let the soup rest for about an hour.

Serve & enjoy.