In a mixing bowl, combine the 2 cups flour, baking powder, salt, 1 cup milk, and vegetable oil, then stir until a soft dough forms.

Turn the dough out onto a well-floured surface and knead it just four or five times so the dumplings stay tender.

Roll the dough out to about 1/8-inch thick, then cut it into rectangles about 1 inch by 1 1/2 inches.

In a large saucepan, bring the 2 quarts water and 2 teaspoons chicken soup base to a boil, stirring until the soup base dissolves, then carefully add the dumplings and stir gently so they do not stick together.

Cook the dumplings until they float toward the top and are just about done, about 10 minutes overall, then lift them into a bowl with a strainer or slotted spoon and reserve at least 1/2 cup and up to 3/4 cup of the cooking liquid.

While the dumplings cook, melt the butter in a medium saucepan over medium heat, add a pinch of salt and the 3 to 4 tablespoons flour, and stir until the mixture thickens into a smooth paste.

Stir the sugar into the 1 cup milk, then add the milk mixture to the butter-and-flour mixture a little at a time, whisking constantly until the sauce is thick and smooth.

Remove the sauce from the heat, gently fold in the cooked dumplings, add the 2 teaspoons chicken soup base, and slowly stir in 1/2 cup of the reserved dumpling cooking liquid.

Return the pan to low heat and simmer gently until blended, adding more reserved cooking liquid up to 3/4 cup total if the sauce is too thick, then finish with plenty of pepper and taste before adding more salt.