"Larry LaMere" > wrote in message
...
>I HATE light fluffy dumplings.
>
> I remember mama's chicken and leadballs fondly and want to make them
> myself. The only recipes I
> could find in her recipe box and cookbooks always come out light and
> fluffy.
>
> Nobody in the family seems to know how she made them.
>
> I want drop dumplings, not rolled.
>
> Any suggestions?
>
> I tried Googling and got these:
>
> My guess is that the ones with egg would be my best bet.
>
> Comments???
>
> Dumplings for Stew
> 2 cups all-purpose flour
> 4 teaspoons baking powder
> 1/2 teaspoon salt
> 3/4 cup milk
>
snip

Kinda opposite to how most would want them. As the secret to the light ones
is a good strong roiling boil/simmer with a tight fitting lid, I would
experiment with a lower temperature when you drop them in, no movement of
the stock and leave the lid off.

If they ain't any good to eat, they surely will make good ground bait for
fishing <smile>

Frenchy
Who loved his Mum's fluffy ones!