Beat 1 egg and 1 tsp. salt together. Stir in about ¾ c milk & ½ tsp. baking powder. Add 2 c flour. Mix until dough is no longer sticky.
Turn out onto a lightly floured surface and roll out to about 1/8” thick (like for pie crust). Cut circles from dough, size depends on what fruit you use; sliced peaches, pitted bing cherries, small apricot halves, small plum halves or pear slices.
If the fruit is tart, put a small sugar cube in each dumpling. Place a piece of fruit in the center of each circle, moisten the edge and pinch together. (Or you may prep as for ravioli; roll out ½ dough, put fruit on dough, roll out other ½ dough and lay on top, cut with ravioli cutter.)
Place in boiling water and cook until they float. They may stick to the bottom of the pot and need a little nudge to loosen them.
Layer cooked dumplings in serving dish and sprinkle crushed vanilla wafers over each layer, pour melted butter and syrup over the top. You can never have too much butter & syrup.
