I usually make traditional dumplings with baking powder & thought I would try something different this time. I had high hopes for this recipe but was not impressed with it. I followed the recipe & instructions exactly except that I cut the dough in squares rather than strips. The dumplings floated to the top almost immediately but they were still raw so I let them simmer for another 10 minutes. I found the texture to be that of wet, gummy bread. Not liking to admit defeat I followed the advice of another poster & made steamed pork buns with some of the dough (it makes a LOT). I just purchased some Chinese BBQ pork, minced it up & added hoisin sauce. I made small discs of dough, added a heaping teaspoon of the meat filling & pinched it closed. They were the approx shape & size of a golf ball. I put the balls on squares of wax paper and let them rise a little. Then I got my electric pressure cooker up to pressure with water in it, turned it off, quick released the steam so I could get the lid off and put the buns inside on a steaming rack. I pressure steamed for 6 minutes. You could use any steaming method. They were pretty good. The dough seems more suitable for steaming than for cooking in a liquid. The 2 stars are for the dumplings - I would give the steamed buns 4. Perhaps if this is what you grew up eating for dumplings it is the recipe for you. I will stick with the recipe my mom passed down & that I've been using for 34 years. Why fix what's not broken?

These are by far the best dumplings I've ever made. I used only 2 Tablespoons sugar (otherwise too sweet) and rolled out dough only 1/8 inch thick and they were the perfect size. I also used at least a gallon of broth and could have used more. I will not be looking for another dumpling recipe, THIS IS IT.

I was very skeptical to use this receipe, because for me if the dumplings are not chewy and too fluffy...needless to say, I am not happy, however, these were perfect! I just made my chicken and dumplings and could not wait to try.. and all I can say is that they are not too doughy but yet perfectly chewy dumplings!... simply perfect! thank you!

Just like my Nanaws! I will use a little less sugar next time and more salt. Nanaws were less sweet and a little salty. Dad said she also would saute onions till they were a mush, blend them and then put in the dough.

This recipe was not very good at all. I had high hopes based on the reviews, but it was so heavy and blah. I made sure that I followed the exact directions, but I'm going to remove this from my recipe box. I'm glad it turned out good for the rest of you.

I liked these very much. I had to come up with something different from Bisquick dumpling since we were out of Bisquick. I liked them better..my husband still likes Bisquick dumplings. I'm sure it's because they are salty.

Well, this is what I've been searching for.. and I made it even healthier by change up a few of the ingredients. These are the heavy, dense kinds of dumplings that I like. I used only 1 egg and 1/2 cup of Egg Beaters. I used only 2 T of reduced calorie margarine and only 1/4 cup of sugar. I fed the yeast a teaspoon of sugar so that it really fluffed up before using it. I had to use about an extra cup of flour to make it not sticky (perhaps because of the changes I made) but the flavor and texture was perfect after boiling in my homemade chicken broth for about 45 minutes. Thank you so much for the recipe, I'll be using it again soon!

I had a bunch of sourdough starter that I either needed to use or throw away, so I tried adjusting this recipe to make use of it. Instead of the milk and water, I added that much of the proofed starter and omitted that much of the flour. I added the started to the heated butter and added a bit of flour to feed it and let it sit for about an hour and then added the rest of the ingredients (omitting a bit of the flour and just dropping it into the stalk instead of rolling out). It was wonderful in our chicken soup, the only change I might make next time is to use a little less sugar. That might have been from the sweetness already in my starter though.

Yep, these were delicious! These are the dumplings I have been looking for. Actually, they were different than what I was looking for... but better than anything I have tried! I cooked about 12 minutes, and followed instructions exactly other than that, adding them to my normal chicken and dumpling recipe. I agree with poster who said they were too large, though — I would probably cut 1" x 2" squares next time and maybe roll the dough a little thinner than 1/2" -- but will definitely make these again.

I used these dumplings in a chicken soup (chicken and dumplings). So tasty! I'm a gadget person, so went ahead and used my bread machine to take care of the dough for me. Worked like a charm. I only used a little of the dough in the soup and steamed the rest. It made unbelievable steamed buns. Next time I will stuff the dough with some sort of a meat mixture, you know like the hum bao buns?