On Wed, 2 Mar 2016 14:57:50 -0000, Janet > wrote:

>In article >, ost
>says...
>>
>> 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.
>>
> I doubt she's even made a dumpling. Just opens a can or packet.

I've got a recipe around here somewhere for really delicious German
dumplings that are cooked in a pot of boiling water or broth. They
sink, then when they come to the surface they are done. I like them
better than the biscuit-type dumplings that float.

This recipe isn't exactly the one I've made, but it uses the same
method.

http://kitchenproject.com/german/rec...ings/index.htm

Doris