There are all sorts of dumpling recipes.. but this one is my fav: (gravy of your choice - to go with whatever meat you're having) Ingredients 6 potatoes, finely minced 1 teaspoon salt 1/2 teaspoon pepper 2 tablespoons shortening (lard), melted 1 teaspoon nutmeg 4 eggs, beaten 2 tablespoons all-purpose flour 2 tablespoons plain breadcrumbs Directions Mix all ingredients together to form a soft dough. Drop by tablespoon full into a slightly salted boiling water. Cover and boil until light and fluffy (approximately 12 minutes). Do not lift lid or they will fall and turn out doughy. Good luck !

Chicken 'n' Dumplings with Sour Cream Gravy 1 cup all-purpose flour 3 teaspoons paprika, divided 2 teaspoons salt 5 pounds boiler-fryer chicken pieces 1/4 cup butter 1/2 cup each chopped celery, onion and green pepper 2-1/2 cups chicken broth DUMPLINGS: 1-1/4 cups all-purpose flour 1-1/2 teaspoons baking powder 1/2 teaspoon salt 1 egg 1/2 cup milk GRAVY: 2 tablespoons cornstarch 2 tablespoons water 1 cup (8 ounces) sour cream 2 tablespoons minced fresh parsley Combine flour, 2 teaspoons of paprika and salt; dredge chicken. Brown in a Dutch oven in butter, a few pieces at a time. Remove and set aside. In the same pan, saute celery, onion and green pepper until tender. Add broth, chicken and remaining paprika. Cover and simmer for 45 minutes or until chicken juices run clear. Remove chicken to a serving platter and keep warm. For dumplings, combine flour, baking powder and salt. Beat egg and milk; stir into flour mixture and mix well. Drop dough, 2 tablespoonfuls at a time, into simmering broth. Cover and simmer for 10 minutes. Remove dumplings to platter and keep warm. For gravy, combine cornstarch and water; stir into broth. Bring to a boil; cook for 2 minutes. Reduce heat; add sour cream and parsley.