aem wrote:
> 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.

Ah, I did say I like fluffy (read Drop) dumplings. The canned biscuits were
used by a friend of mine to make rolled dumplings.

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

LOL Kansas or Nebraska are famous for dumplings? Betcha her mother or
grandmother taught her how to make them.

Jill