Hard-boil the eggs, peel them, and cut them into slices.
Although I don’t offer exact measurements for this recipe, the dish benefits from lots of ham and sparse use of dumplings—but, of course, a good deal depends on how much meat you’ve got and on how many folks you’ve got to feed. If you don’t have a recipe for dumpling strips, try this:
In a medium bowl, mix the flour, baking powder, and salt. Cut in the vegetable oil. Slowly stir in the milk, using just enough to make a rather stiff dough. Put the dough on a well-floured surface and roll it out about ⅛ inch thick. Cut the dough into strips 1 inch wide and use as directed.