Wisconsin Veal Parsley Pie with Dumplings

2 lb Veal Stew Meat, Cubed
2 Onions, Chopped
1/2 c Parsley, Chopped
1 ts Salt
1/4 ts Pepper

Dumplings
2 c All Purpose Flour,
2 ts Baking Powder
1 ts Salt
1 c Milk

Place the meat, onions and parsley in a Dutch oven. Add salt and pepper. Add water to just cover. Cover. Simmer until the meat is tender (1-1 1/2 hours). Prepare the dumpling batter while the meat cooks: Sift the flour with the baking powder and salt. Add the milk. Beat until the dough is smooth. Set aside until the meat is ready. Drop the dumpling batter by the tablespoonful on top of the simmering meat. Cover tightly. Simmer for 10 minutes. Serve immediately.

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