Ophelia wrote in rec.food.cooking:

>
>
> "sf" > wrote in message
> ... >On Mon, 07 Sep
> 2015 07:25:59 -0400, Gary > wrote:
> >
> > > sf wrote:
> > > >
> >>> On Mon, 07 Sep 2015 01:13:16 -0500, Alan Holbrook
> > >>> wrote:
> > > >
> >>> > jmcquown > wrote in
> >>> > :
> >>> >
> >>> > > I'm tired of waiting for it to be officially Fall. It's
> still in > > > the >>> > > 90 degree (F) range most days around
> here. Dammit, I don't care. >>> > > It's September. I want to make
> stew. With dumplings. Sunday > > > seems >>> > > to be a good
> chicken stew with dumplings day. >>> > >
> >>> > >
> >>> > <snip>
> >>> > > Jill
> >>> >
> >>> > When I was growing up, dumplings were always drop dumplings. I
> never > > ran >>> > across these noodles on steroids until fairly
> recently. Just lucky, > > I >>> > gues...
> > > >
> >>> So far the only contact I've had with them are mentions here in
> rfc.
> > >
> > > I assume that dumplings are a southern thing and they are a cheap
> > > filler for meals that need to be kept inexpensive. They are tasty
> > > though as they soak up the stew goodness as they cook.
> > >
> > > I've never made them but they were common with my grandma's many
> > > meals. All of her dishes were absolutely delicious.
> > >
> > We're talking about the flat dumplings that are basically thick
> > noodles vs fluffy dumplings. I love fluffy dumplings and make them,
> > but only for chicken & dumplings.
> >
>
> I can't envision flat dumplings. Could you be more specific?

There are 2 types of dumplings. One is round (or sorta round) and can
be pinky nail to golfball sized. The other is a long flat sheet that
whewn fresh is usually 1/4-1/2 inch thick and gets cut to largish
strips and used in a boiling broth.

The ingredients to make both are really close so it's more like the
flat ones are rolled out and cut.
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