"Sqwertz" > wrote in message
...
> On Tue, 1 Mar 2016 12:45:31 -0800, Julie Bove wrote:
>
>> "Janet" > wrote in message
>> t...
>>
>>> Duh. You don't need any solids to hold up dumplings; they can swim. You
>>> could cook them in a pan of water and they'd float to the top and stay
>>> there.
>>
>> No. They'll actually drop down some if there is too much liquid. They
>> will
>> then disperse in the liquid. Maybe your dumplings are different over
>> there
>> but ours are made on stew.
>
> The densities of flour and lard/shortening must be much higher there
> on Planet Bove.

There are different kinds of dumplings. I haven't made them in years but
mine were very light and fluffy. If there was too much liquid in proportion
to the solids, some of the dough would drop down into it. It was still
edible but not quite the effect I was going for.

My MIL made the thick, noodle type. For those you do want them do sink down
in.