Is baking soda and baking powder different and what is the amount to use in frying dumplings?

I was trying to make some fried dumplings and I had enough flour to make four dumplings. For the first time it fried golden and quickly, but I had one problem: It did not taste like dumplings; it tasted more like cake. The first thing that came to mind is that I added too much baking powder(double acting) over a teaspoon. The dumpling had too much lift and it was crumbling instead of chewy. If you have experience frying dumplings, can you guide me here? Thanks in advance.