Mix the flour, baking powder, salt, milk, and oil blending well Turn out on floured surface and knead four or five times. Roll out dough to 1/8 inch thick and cut into 1 inch dumplings.
2In large saucepan combine the water with the bouillon. Bring to a hard boil. Cooking in batches add the dumplings to the boiling water. The dumplings are done when they raise to the top. Remove with slotted spoon and set aside. Reserve cooking liquid
Melt the butter in a medium saucepan. Add flour and stir until thick. Mix the sugar with the milk and add to the flour mixture a little at a time whisking until smooth. Remove from heat. Mix the 3/4 cup cooking liquid with the chicken bouillon. Mix the cooking liquid into the sauce. Pour the sauce over the dumplings mixing well. Season with salt and pepper