In article >, "Nexis" >
wrote:

> "levelwave" > wrote in message
> ...
> > Not light and fluffy biscuit-like dumplings that fall apart when I add

> 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

What differentiates your dumplings from egg noodles, kimberly?
Thickness? Width? Color me Curious.

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