Depending on who you're talking to, Dumplings come in two main camps: A puffy light version and a heavy, solid type. These are the light and fluffy type dumplings, not the "smashed biscuit" dense version. And they don't have the strong salty-metal flavor of the baking powder that the Bisquick versions sometimes do.

For years, Vrgrhr has been using the "Traditional" dumpling recipe below or making his from the one on the back of the Bisquick box. But recently, wuff went looking for other ideas on the web. Wuff found a Chicken and Dumplings recipe on the Epicurious site (here: http://www.epicurious.com/recipes/f.....mplings-240818) that featured corn meal and heavy cream. Intrigued, wuff gave that a try.

WOW! Sweet, light, creamy, fluffy! What a lovely dumpling!

Now, there were a lot of "Down checks" in the review for this, but wuffy had no problems at all with his, and have made them 3 times now. The secret? Masa corn meal instead of the course yellow ground type, and a relatively stiff batter instead of something approaching a liquid "pancake" type.

These have never fallen apart in the pan, even with pretty rapid boiling. But to make sure, you should try to keep your liquid at a simmer, not a rolling boil.

Tip: Don't Over-Mix! It develops gluten that makes them denser and chewy. You might even have a few spots of dry flour left. That's okay! Let the dough rest as indicated, and that tiny bit of dry stuff will soak up the cream beside it. All good!

Wuff is offering both recipes, but the one used in the picture (and tasting heavenly) is the "Creamy" one!

Ingredients:
For Creamy Dumplings
1 1/2 cups flour
2 teaspoons baking powder
1/2 cup coarsely ground cornmeal (wuff prefers white corn "masa harina" four)
~1 tablespoon sugar
1 teaspoon kosher salt
1 3/4 cups heavy cream

For Traditional Dumplings
1 1/2 C sifted flour
1/2 C corn meal
1 teaspoon salt
3 teaspoons baking powder
4 tablespoons shortening
1 cup of buttermilk or soured milk, or half & half (may need up to 1 1/2 C)
2 Tbs minced Fresh Parsley (optional)

Directions:
For the Creamy Dumplings
In a large bowl, combine the dry ingredients

Add the cream and mix until just combined. Batter should be very stiff.

Allow to rest ~10 minutes (or more)

Drop by heaping tablespoons into the pot of hot liquid.

Cover and simmer for about 12 minutes.

Check with fork or chopstick for doneness. Should be just a little tender in the middle

For the Traditional Dumplings
Mix together the dry ingredients

Cut in the shortening until crumbly

Stir in the buttermilk taking care not to over mix

Allow to stand 5-10 minutes

Drop by rounded tablespoons into the simmering liquid

Cook 10 minutes with the cover off, 10 minutes with the cover on

Note: These go quite well on chicken soup or stew, and Vrghr ALWAYS uses them with his traditional Pork and Sauerkraut recipe, featured here: http://www.furaffinity.net/view/15399346/