Backpacking dumplings

Thursday we leave for a 2+ week hiking trip in the Pyrenees. We're going to be doing a some camping as well as staying in huts, so I wanted to expand my repertoire of backpacking food a bit.

Adding dumplings to packaged soup was a suggestion I read a while ago; unfortunately I forgot to note down the recipe for the dumplings. The internet provided a series of recipes based on Bisquick and several derivatives of a recipe from Lydia Itoi. The Bisquick recipes are useless to me, but the other one sounded like a good starting point. I made some adjustments to make the dumplings denser both physically (less baking powder) and nutritionally (powdered whole eggs instead of egg whites, powdered milk).

Dumpling mix
75 g flour
22 g powdered egg (whole egg)
16 g powdered milk
1 tsp baking powder
a couple good pinches of salt

To make the dumplings: add enough water to make a thick batter. Drop in teaspoon sized quantities into boiling soup. Cook for 3-5 minutes.

During today's test I added a couple pinches of herbs de provence to the batter.

This is a good starting point. It's easy to imagine adding pieces of bacon or dehydrated vegetables to the mix and/or aggressively seasoning them.