jmcquown wrote:
>
> The use of the canned biscuit dough for rolled dumplings isn't bad,
> really. [snip]

Yes, it is. Making good dumplings that are fluffy while still having
texture and taste is not easy. When the shortcut, like canned
biscuits, turns out to be inadequate, we just have to try harder to
learn how to make the real McCoy. I knew a grandmother-type whose
homemade egg noodles and homemade dumplings turned a chicken stew into
food for the gods. I've tried many times and have never approached her
skill. I think she grew up on a farm in Kansas or Nebraska--that's my
excuse, anyway. -aem