Janet Bostwick wrote:

snip.....
> I believe that I have seen a variety of chefs on the Food Network as well as some on PBS roll dough and cut strips and then squares that are then dropped into boiling broth and called dumplings.
>
> I was just wondering if this was common throughout the South. And if
> noodles that are made at home are any different in this case than the
> dumplings?
>
> Janet

I've never made dumplings out of strips of dough, but I would like to
try it. Mine are drop dumplings, they are big and puffy, light in
texture. Just reading your message made me hungry.


Becca