While the stock is simmering, make the dumplings. In a medium bowl, whisk together the flour, the 1/2 cup of chopped mixed fresh herbs, 1 teaspoon salt and the baking powder. Add the shortening and with a fork, two knives or your fingers, blend the shortening into the flour to look like coarse corn meal. Add the buttermilk and stir until dough comes together. On a floured surface, roll out the dough to about 1/8 inch thick, then cut into 2-inch squares or cut circles with a small drinking glass. Cover the dumplings with a kitchen towel until ready to use.