For the dumplings, begin by sifting together flour, cornmeal, baking powder, and salt. Add cream and stir until thoroughly incorporated. Gently drop spoonfuls (again, about the same amount of dough as if you were making cookies) into simmering broth. At first the dumpling will sink below the surface, but before you are done dropping the rest of the dumplings, you’ll notice the first ones starting to float and expand. Place the lid on the pot and cook for approximately 10-15 minutes. Remove the lid and sprinkle with chopped parsley or other herb of choice. Serve while it’s hot, or reheat later. As you break into the steamy dumplings, you’ll notice they thicken the broth, making this a hearty dish you’ll want to make time and again.