Make Dumplings first. Mix Flours, Salt and Water, and knead, gradually adding extra Flour if required, until smooth.
Divide the dough in half. On a lightly floured surface, roll each portion of the dough to 2-3mm thick and cut into about 3cm pieces. *Note: Alternatively you can roll the dough into small balls and flatten each ball with your hand.
Heat Oil and Garlic in a pot over medium heat. When it is aromatic, add Chicken and stir. When Chicken is cooked, add Chicken Stock, and season with Salt & Pepper.
To the simmering soup, gradually add the dumplings, and simmer, stirring frequently, for 15 minutes or until dumplings are soft.
*Note: You might think that the amount of dumplings is too much. It is NOT too much.
*Note: If you use Self-Raising Flour, the dumplings swell, but keep cooking, frequently stirring.
Sprinkle with some chopped Spring Onion OR Parsley, and serve.
