Dairy-free, egg-free dumplings

So one of the charms of Southern cooking is the good ol' chicken 'n' dumplings. Unfortunately, the dumplings I grew up eating involve milk and possibly egg. So how could I share this delight with my wife?

Enter ... dairy-free, egg-free chicken and dumplings.

3 1/2 C chicken broth
2 C water
2 boneless, skinless chicken breasts, halved length-wise

Bring broth and water to a simmer in a saucepan. Add chicken and poach at a simmer until just cooked through (approx. 6-8 minutes). Transfer chicken breast with a slotted spoon to a side bowl. reserve 3 1/2 C liquid.

3/4 C non-dairy milk (we use unsweetened almond milk)
1 t vinegar
2 C flour
1 T baking powder
1/2 t salt
1/4 C margarine or non-dairy butter (we use Earth Balance)

Mix the milk and vinegar and set aside.

In a bowl, combined the flour, baking powder, and salt. Cut in the margarine until crumbly. Add the milk and vinegar and stir until just combined.

Drop the dough in spoonfuls into the simmering broth. Cover. Cook for 10-15 minutes. Slice chicken and add to soup. Cook for 1-2 additional minutes to warm through the chicken.