On Tue, 1 Mar 2016 20:38:27 -0500, jmcquown >
wrote:

> The drop dumplings I make don't look at all like that.
> More like this:
>
> http://www.bettycrocker.com/recipes/...a-033ada2f2005
>
> They are dropped into the simmering stew and they sink, then they float
> to the top. They come out moist outside, rather fluffy inside. They
> aren't at all heavy. (I don't bother adding parsley to the dumplings,
> don't see the point.)

That's basically the recipe I use too, but I never throw them into a
liquid to sink and float. I make sure they are anchored to something
solid for maximum fluffiness as per recipe directions:

Drop dough by 10 spoonfuls onto hot meat or vegetables in boiling stew
(do not drop directly into liquid). Cook uncovered 10 minutes. Cover
and cook 10 minutes longer.

--

sf