Combine chicken with onion, salt, ginger, marjoram, and water in a Dutch oven; cover.
Simmer 1 hour, or until tender; remove chicken; set aside for Step 4.
Strain broth and return to pan.
Add potatoes; heat to boiling, then add Dump ling Squares, a few at a time, stirring with a fork to keep them from sticking together.
Cover tightly; cook 20 minutes.
While potatoes and dumplings cook brown chicken lightly in butter or margarine in a large frying pan.
Heat peas in their liquid to boiling in a small saucepan.
Lift potatoes and Dumpling Squares from broth and place in a heated shallow dish; pile browned chicken on top; sprinkle with chopped parsley, if you wish.
Keep hot while making gravy from potato-dumpling broth.
Blend flour into drippings in frying pan; stir in chicken broth, adding water, if needed, to make 2 cups.
Cook, stirring constantly, until gravy thickens and boils 1 minute.
Serve separately.
DUMPLING SQUARES: Combine 1 cup sifted flour, 1/4 teaspoon baking powder, and 1/4, teaspoon salt in a medium-size bowl.
Beat 1 egg with 1 tablespoon milk and 1 tablespoon melted butter or margarine in a 1-cup measure; stir into flour mixture until evenly moist.
Turn out onto a lightly floured pastry cloth or board; knead a few times to make a smooth dough.
Roll out to a square, 8x8; cut into 16 2-inch squares with knife or pastry wheel.
Cover until ready to cook.