In a large mixing bowl, whisk together the all-purpose flour, fine yellow cornmeal, salt, and baking powder until well combined.

Gradually pour in the cold water, starting with 1/2 cup, and use your hands to bring the mixture together into a rough dough. Add the remaining water a tablespoon at a time if the mixture feels too dry to bind.

Turn the dough out onto a clean, dry surface and knead it for about 3 to 5 minutes until it becomes smooth, firm, and slightly elastic. The dough should not be sticky.

Let the dough rest in the bowl for 5 minutes to relax the gluten. Meanwhile, bring a large pot of water to a rolling boil over medium-high heat and add 1 teaspoon of salt to the water.

Pinch off pieces of the dough about the size of a golf ball. Roll each piece firmly between your palms to form a smooth round ball, then gently press the center with your thumb to flatten it into a thick disc shape.

Carefully drop the flattened dumplings one by one into the boiling salted water. Stir gently with a wooden spoon immediately after dropping them in to prevent them from sticking to the bottom of the pot.

Boil the dumplings uncovered for 15 to 20 minutes. You will know they are fully cooked when they swell slightly, float to the surface, and feel quite firm to the touch.

Use a slotted spoon to carefully remove the dumplings from the boiling water, shaking off any excess liquid. Serve hot alongside rich, saucy dishes like brown stew chicken or a hearty vegetable curry.