For the dumplings, mix the flour with the baking powder and salt. Pour in the milk, herbs, and egg and stir quickly together with a fork. Add the dumpling batter by spoonfuls to the ragout, making 12 small dumplings in all. You'll have extra batter, but don’t use it or the dish will be too bready. (It’s hard to make the batter in smaller amounts.) Cover the pan with tented foil, bring everything to a simmer, and cook for 10 minutes. Serve in soup plates, with 3 dumplings in each bowl.