What is the secret to making good dumplings in soup?

Question

I have made dumplings with good and poor results. I have had some that were nice and fluffy and were really good. I have also had those that were so dense and doughy and have had some that sort of disappeared and just thickened the soup. Any suggestions?

Answer 1

When dropping yoru dumplings in, make sure they get completely coated by the stock. Make sure the stock is just below a simmer.  If you boil them, they will fall apart and/or be tough.  Once they are all in, put lid on and set timer for 20 min.  No peeking!  You can use anything from canned biscuits to bisquick dough to homemade dough to flour tortilla strips.

Answer 2

A teaspoon of Garam Masala in the mix before cooking. Trust me it really works =]

Answer 3

I make something similar..but their noodles.. thick and hearty.. I make the noodles from scratch. the flour egg ratio is crucial.2 cup flour/ 4 eggs ratio is important add one table spoon of water. when mixing use a spoon first and then flour your hands and get there. Fold the dough 2-3 max. Make sure your broth is boiling first before putting the dumplings/noodles in.

Answer 4

I use Bisquick.  Follow the directions, they are foolproof and delicious.  

Answer 5

cut up canned biscuits