Stir dry ingredients together well with a fork or a whisk. Combine milk and oil, and pour all at once into the flour mixture. Stir briskly with a fork until the mixture is evenly moistened, but don't overmix it. The batter should be sticky, slightly wet, and almost as thick as dough.
Set the dumpling mix aside for ten minutes. Then, scoop out spoon-sized lumps and drop them atop simmering stew. Cover the pot and allow to slowly simmer for 15 minutes. Don't lift the lid and peek at all or the dumplings won't rise! (I cover my pot with a glass lid so I won't be tempted to peek. Lifting the lid really does ruin the dumplings.) makes 8 to 10 dumplings, depending on the size of your scoops.