"levelwave" > wrote in message
...
> Not light and fluffy biscuit-like dumplings that fall apart when I add
> them to the pot of "Chicken 'n Dumplings"... I followed the recipe on
> the back of the bisquick box, even kneaded the hell out of them and
> they still were way too soft and fell apart or turned to goo in the
> pot. Does anyone else prefer heavy dense dumplins and could share a
> recipe? I'm guessing just stick with AP flour and no leavener?
>
> ~john

Absolutely. For dumplin's with bite, you want nothing more than eggs, flour, s&p. And
you don't even have to have the s&p! Once in a while, particularly if I just made
stock, I'll add a bit of chicken fat.
Really that is all I use, and it's the way we like them...I never could stand those
wussy fluff balls.

kimberly