You could make theses to go on a beef stew or chicken stew but I really like them on top of greens like collards, turnip or mustard. Sometimes I make a mixture of all three cooked up with a smoked hock.
Combine 1/2 C. fine white corn meal (it is jsut my preference, you could use any corn meal you have or like) with a little salt, 1/8 tsp. baking soda, 1 Tsp. baking powder, 1/4 c. boiling stock, and 1 egg.
You want a batter that just holds together and if i is too loose add a little flour until you can pat it out on a board. Then pinch off enough dough to roll into 1" balls and don't compact the dumplings, use a very light hand or you will have lumps not dumplings.
Drop the balls lightly on top of your simmering stew or greens and cover and cook 12-15 minutes. Do not take the lid off or peek until the first 12 minutes are up. Then remove one and check for doneness all the way through. This should make about 12. A little butter is nice with them.