"Melba's Jammin'" > wrote in message
...
> In article >, "Nexis" >
> wrote:
>
>> "levelwave" > wrote in message
>> ...
>> > Not light and fluffy biscuit-like dumplings that fall apart when I add
>
>> Absolutely. For dumplin's with bite, you want nothing more than eggs,
>> flour, s&p. And you don't even have to have the s&p! Once in a
>> while, particularly if I just made stock, I'll add a bit of chicken
>> fat. Really that is all I use, and it's the way we like them...I
>> never could stand those wussy fluff balls.
>
>> kimberly
>
> What differentiates your dumplings from egg noodles, kimberly?
> Thickness? Width? Color me Curious.
>
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://www.jamlady.eboard.com; check the second note and
> tell me if you knowwhat it is.
> Laissez les bons temps rouler!

Not much, except when I'm making noodles I roll them out and slice them up, and when
I'm making dumplings I drop small spoonfuls in the broth. And of course the noodles
have a bit more flour (just a tad, really) from the rolling.

kimberly