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  Start making the dumplings when your soup/stew is cooked and hot and bubbly. They cannot go into cold or uncooked soup.
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  To a small bowl, add the flour, baking powder, salt, and pepper. Stir to combine.
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  Add the vegan butter to the flour mixture and rub it into the flour with your fingertips, a fork, or a pastry cutter, until it looks like coarse breadcrumbs.
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  Add the milk gradually while stirring to form a thick, slightly sticky dough. You might not need all of it.
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  Give the soup/stew one last stir to make sure that nothing is sticking to the bottom of the pan.
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  Take pieces of dough about 1 tablespoon each. You can either roll the dough into balls with your hand and place them on the hot soup, or scoop the dough up with a spoon then push it off gently with another spoon onto the hot soup for a more rustic look (a great option if you accidentally added too much milk and your dough is too sticky to roll).
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  Immediately cover with a lid. Simmer gently for about 15 minutes until risen and fluffy looking. Don't take the lid off during those 15 minutes. When you check they should have at least doubled in size. You can cut one open to check it's cooked all the way through if you want to but as long as they are big and fluffy they should be done.

Slow Cooker

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  About 35 minutes before you want to serve turn the slow cooker to high then make the dumplings. Drop them gently onto the hot soup/stew, cover with the lid, and cook for about 30 to 35 minutes until risen and fluffy. Don't take the lid off for at least 30 minutes. They should have at least doubled in size and be fluffy and puffywhen done.

Oven

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  About 25 minutes before you want to serve turn the oven to 375℉ (190℃) then make the dumplings. Drop them gently onto the hot soup/stew, cover with the lid, and cook for 20 minutes (don't take the lid off during that time). When you check they should be risen and fluffy and should have at least doubled in size.